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This dapper Coast Highway chophouse often feels like a lively club. The bar scene kicks up after dark, with martinis and bottle service, but go for dinner first. Rib-eye, filet mignon, and other cuts are wet- or dry-aged for 28 to 45 days; order them with au gratin potatoes, and sauteed spinach. Full bar. Deejays vary nightly, as do deals on meals and drinks.
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