L.A. Weekly
Need a visual aid for your print edition? Jonathan Gold visits a traditional beefsteak held at Vibiana. (“And then the meat came — platters of sliced, rare steak, piles of toast, bowls of horseradish sauce and thick, sweet steak sauce, eaten with the fingers but gingerly, rather daintily, and not particularly to excess.”) Click through for Anne Fishbein's spectacular photos and read more in Gold's Counter Intelligence, “Meat-up.”
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