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Episode Description
A $20 million steakhouse is not the occasion for eating, say, weird foraged things on shovels, and so executive chef Eugenio N. Reyes cossets diners in familiar luxury: chilled seafoods, caviar and vodka pairings, nigiri with gold leaf and caviar, a tangle of lobster linguine, dry-aged wagyu strip steak, a Brobdingnagian bone-in ribeye coming in at 2 pounds.
