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Restaurants & Bars 10

Steak By The Ounce!

Hugh Lipton | Nov 30, 200408:12 PM

Years ago (28 maybe)(maybe more) there was a restaurnat called Phil Lehr's The Steakery and there was Le Bouef. Both had cold cases filled with raw slabs of steaks. You would select yours, they would weigh it after you selected how you wanted it cut and then charge you by the ounce. Some damn fine steak meat I might add. Anyone know of a place in the Bay area that still follows this archaic concept?

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