What you're getting: The 16oz ribeye with garlic mushrooms; the pork tenderloin
It's a rare steakhouse that can perfect both steak and seafood, but Kenny in Dallas has done just that, in a space that's reminiscent of a 1940s-style Chicago chophouse, but not in a weird Upton Sinclair kinda way. Their filet is served with Roquefort-bacon-walnut butter, which, uh, sounds awesome, and Kenny himself has also professed a New England-inspired love of seafood, which manifests itself in things like wood-grilled tuna steak and miso-glazed salmon. Also there's Grey Goose on tap. Make a pilgrimage, stat.
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