Jar restaurant in Los Angeles may look the part of a good ol’ boys club, with its masculine brown decor and serious hunks of meat on the menu. However, the driving force behind this consistently popular chophouse is a woman: Suzanne Tracht, a chef whose attention to appetizers and side dishes sets this restaurant apart in an increasingly populated world of fine-dining steakhouses.Sure, Tracht’s aged steaks are sublime. And her best-selling dish is a pot roast, which is slowly braised ...
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