2004 BEST Steakhouse
Abe & Louie’s
There aren’t a lot of culinary bells and whistles on the menu at Abe & Louie’s, which is just fine. This is, after all, a steakhouse. And on that front, chef Bill Bramlette delivers. He sticks to USDA prime cuts that are aged four or five weeks to succulent perfection. Choices run the gamut, from New York sirloin to bone-in filets and 24-ounce porterhouses. And unlike some kitchens we won’t name, when you order your meat medium-rare, that’s what you get. On the beverage end, a lusty list of wines, heavy on red grape varietals, provides the perfect match.
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