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Plump scallops on a bed of pinot noir–infused risotto, lobster bisque with sweet chunks of shellfish, and Kobe-style pork tenderloin elevate this tasteful steakhouse paneled in dark wood and lit by table votives. The food is dramatic in presentation, with even a simple iceberg wedge getting star treatment: It wears a lovely Dana Blue dressing, slivers of pear, walnuts, and a drizzle of red-pepper coulis.
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