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From Our Editors

Anthony’s offers a range of cuts, all hand-selected, Certified Premium Black Angus slabs of beef. Anthony’s dry-aged steaks are aged for at least 21 days to offer a superior concentration of flavor as well as a tender beef that’s succulent enough to cut through with a dull spoon. The meticulous meat preparation is a tradition that reflects the restaurant’s 42-year history. The welcoming setting emanates the elegance and casual comfort of a tuxedo T-shirt and encourages all meat-lover and meatless-lover friends to unite.

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