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16 hours ago, Blarg said:

A mid tier steakhouse that used Sous Vide to pre cook steaks on a menu featuring a western gold rush theme. There was one in Chino Hills that closed during Covid even though they had built in outdoor dining. The steaks, no matter how you asked to be prepared, always seemed a little dried out. 

Did they let you wear a tie, or did they cut it off?

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