Steak & Whisky Is Not Your Typical Steakhouse

As the name would imply, the whiskey collection is impressive (though the cocktail list is surprisingly not whiskey-focused), and the steaks are plentiful. As with much of what chef Tin Vuong does, the idea is to take a known quantity — in this instance, the all-American steakhouse — and turn it on its ear by injecting the chef’s bold sensibilities. Hence, a steak tartare with a dehydrated steak crust. Photos by Anne Fishbein

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