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The butcher's counter runs along the front so you can point at your cut before it hits the grill, which is a reasonable way to open a steakhouse meal. The selection roams from US Prime Black Angus and Japanese Wagyu to Swiss pork and pata negra, and the room leans into old brasserie charm while a terrace with shady trees handles the overflow. Non-diners stop in just to buy meat, which tells you something about the sourcing.
The awards strongest first
- Michelin Guide Selected Restaurant
One number, weighted & current 69
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