Dishin' Long Island: Red Salt Room at the Garden City Hotel
Chef David Burke says the steakhouse has a patent on dry-aging meat, and offers dishes like roast rack of lamb with a couscous made with tomatoes and lamb sausage.
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Apr 4, 2019, 4:16 PM
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Updated 2,280 days ago
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Chef David Burke says the steakhouse has a patent on dry-aging meat, and offers dishes like roast rack of lamb with a couscous made with tomatoes and lamb sausage.
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