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  • AWEFUL bone-in ribeye. AVERAGE/BLAND/DRY au-gratin potatoes. GOOD lobster bisque. Both mine and my husband's rib-eyes were gristly and fatty (neither had marbling that is found in good cuts of meat). About 25% to 30% of our steaks were gristle and fat, which we left on our plates. We both thought the seasoning was boring, but we know that's a matter of preference. We eat at nice steakhouses (Del Frisco's, Ruth's Chris, Brook's, Morton's, Elway's, Shannahan's) a couple of times a year, so we think we know about quality steak. Our steak and au-gratin potatoes were something a casual dining restaurant like Chili's or Applebee's would serve. Staff was pleasant. Our demogs: mid-40's, professionally employed, live in Colorado.
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