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A thin but significant crack has appeared in the dining public's accepted wisdom about steakhouses, dividing our perceptions toward these wellsprings of rapaciousness into "then" and "now." The former cradles the archetypes of the American chophouse: wood paneling and hazy lighting, shiver-inducing martinis, the implied (if not actual) whiff of cigar smoke in the air. Many of us can recite the foundations of this menu—from the appetizer shrimp cocktail and the creamed spinach nuzzled against the T-bone to the unnecessarily hedonistic desserts—as easily as we can repeat the Pledge of Allegiance. Bone’s and Chops shoulder such traditions in Atlanta.
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