Steakhouses are doing well these days as affluent consumers — many of whom display an enduring love for large hunks of beef — eat out more. However, a new breed of steakhouse is emerging that not only sells traditional center cuts of top-notch meat to customers, but also side dishes and appetizers that have been given more thought than the traditional creamed spinach and shrimp cocktail. Back-stories to the steaks, upgraded beverage programs, expanded menus and other ingredients ...

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