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Cleveland - Green House Tavern

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  • David Parrish
    replied
    Huskee Imma say no just because they don't cook it to final temp until your order it... so sure it's cooked twice, but it's not fully cooked. Technicality perhaps...

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  • Huskee
    replied
    Isn't that leftovers?

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  • David Parrish
    replied
    Otis let us know what you think!

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  • Otis
    replied
    I live 20 mins from there, will have to try that steak out.

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  • David Parrish
    replied
    Yeah I know. I just happened to be there, though, so I'm glad someone recommended this place to me!

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  • smarkley
    replied
    wow sounds great... but Cleveland? Ya gotta go to Cleveland for that?

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  • David Parrish
    started a topic Cleveland - Green House Tavern

    Cleveland - Green House Tavern

    This place serves a "perfectly butchered ribeye" that is dry aged 40 days, cooked sous vide style, then chilled until ordered. Then they sear it to your preferred doneness. The server said they spend 43 days prepping every steak including the dry aging. And get this, it's only $29! I call that a deal. I had one last week. One of the best steaks I've had in a restaurant.

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