Story | Nov 3, 2012
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Story | Nov 7, 2007WATCH as prime, aged meats -- steaks from the Midwest, Wagyu beef from Australia, true Kobe from Japan, Colorado lamb chops -- sizzle over an olivewood and charcoal fire. A waiter trots by with someone's "tomahawk," a 23-ounce dry-aged Nebraska rib-eye with a foot-long bone sticking out like a handle, and all heads swivel to follow its progress across the room -- a restored 1920s citrus packing plant, with high timbered rafters. The glassed-in grill is at the back.