Pitch Article: The year in restaurant shakeups by Charles Ferruzza

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A steak dinner represents success, earning power, prosperity. For a century, your ability to afford a juicy rib-eye at a good restaurant at your leisure has signaled your proximity to the American dream.
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Anton Kotar more than takes up the slack with his namesake saloon, which feels like a bar that happens to serve food from the adjoining butcher shop. This may be the only steak joint in the metro that offers both grass-fed and grain-fed beef, cut to order and priced by the ounce. The meat is butchered and aged in-house. (The 28-day steaks are slightly more expensive.) Because Kotar purchases the meat directly from an area ranch, the beef is USDA-inspected but not USDA-graded.
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