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Here's a throwback to the steak houses of the mid-'70s -- a stand-alone restaurant that's served the steak-and-potato crowd going on four decades. They boast aged prime and USDA Sterling beef -- still hand-cut in their kitchens and char-grilled over high flames, so a "Pittsburgh black and blue" -- a steak with a thick charred crust and very rare interior -- is possible here. Diners order by choosing the cut, then the weight of their beef. Surf-and-turf meals -- with steak and lobster and/or shrimp -- are popular. There are several seafood entrées, and chicken and chops are on the list as well. A separate kids' menu is presented to those under 12. Meals come with a trip to the lavish salad bar, where dressings are all made in-house. The full bar specializes in martinis, Scotch, and good bourbons, while the wine list has notable Cabernets and other reds, many available by the glass. Bring a fat wallet -- it's a pricey meal.
Whenever my family went to New York's Chinatown for dinner or dim sum, my neat-freak mother would choose the restaurant with the dirtiest floor. When her astonished children would point out the grains of rice and chicken bones littering the... More »
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