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| - Old men in vests serving primo cuts of cow.
Once upon a time, three lifetimes or so ago, I acted in, and eventually helped to produce, outdoor Shakespeare. It was a wonderful and loved company that lasted over a decade, and it was a huge part of my little life for four years. Once I was behind the scenes (the world wasn't ready for my silly, nasal acting chops), I was let into the Barberian tradition. The super-secret producer and director steak and wine dinner cheersing a good season.
Admittedly, I'm not a huge red meat person. With the exception of some very shameful junk food addictions lingering since childhood, I actually flirt often with vegetarianism. I always ordered a small steak cut, and I appreciate it as being an excellent piece of meat, but I could never finish it. I will, however, shout out their French onion soup, garlic mash and grilled asparagus.
If old school steak houses turn you on and picking your sides one by one to go along with a bloody piece of red meat thrills you, then this red velvet clad gentleman is for you!
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