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O.C.'s ivy-covered grande dame since 1965 is younger than ever, thanks to a refreshed menu by corporate chef Ryan O'Melveny Wilson. Foodies thrill to modern dishes such as charred octopus with uni foam, but lavish feasts of prime rib retain a hallowed spot on the menu at this Lawry's-owned institution. As always, service is polished and professional. Look for weekly farm-to-table chef dinners.
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