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This chain restaurant sharply packaged as a fine-dining haunt offers impressive cuts of wet-aged steaks and gourmet riffs on seafood. Cod and delicate shrimp wonton dumplings float in a bowl of miso broth. Succulent halibut sits on a bed of veggies and peppers. A slice of foie gras adds depth to a tuna steak. Cocktails are gorgeous but weak, though the meal finishes strong with spectacular desserts, such as a towering carrot cake, ganache-covered chocolate–peanut-butter pie, and baked Alaska ignited tableside.
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