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Hall's Chophouse Review
Hall's Chophouse set down in early 2009 in the old Artist and Craftsman Supply digs on upper King Street, plying a different brand of craftsmanship: 28-day aged fresh USDA steaks. In plush, two-story environs, the restaurant has swiftly made good, establishing itself as one of the top three steakhouses in town (Oak and Grill 225 being the others). Recommended are the 28-ounce, long-bone Tomahawk rib eye, the New York strip, and the dry-aged, slow-roasted prime rib. A heads-up, too: Hall's service borders on excessive, or is it obsessive? Staff takes uncommon heed of its guests, though the lavishly prepared steaks offer the restaurant's greatest source of hospitality.
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