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Week in Reviews

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The RG heads uptown to try the new Parlor Steakhouse, giving it two stars. She swoons over the desserts, but what of the meat?: "Billheimer knows how to give the porterhouse a volcanic char, with just the right ratio of crust to fat to bone...As you wander through this menu, try to stay on the dry side. Almost anything with a sauce is way too damp." [NYDN]

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