Since the age of the Cro-Magnon, Dallas has had the hell whomped out of it by all manner of steakhouses serving all manner of wet-aged, prime, wagyu, Angus, choice, dry-aged, and just plain horseshit ...
Chef Kenny Mills knows a thing or two about running a steakhouse. His resume includes The Capitol Grille, Sullivan’s and Dallas Chop House. But a few years ago, Mills grew tired of the Dallas scene ...
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