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Steak may be what’s for dinner, but bacon is what’s on the side. And how better to treat it than to fold it together with firm Brussels sprouts and shallots, then sauté them to bring out the caramelized sweetness of the sprouts and the shallots and infuse them with the smokiness of the bacon. Executive chef Lee Rizzo’s new dish, added just this summer, is served family-style for the table.
$12.75, 400 E. Flamingo Road, 893-0703.
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