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"They chose not to take the easy route, they decided to make everything from scratch, dressings, sauces and dips were and still are prepared daily."
The Arts District favorite feels a bit more like a special-occasion steakhouse now, with standout cuts like filet mignon, a New York strip and a shareable double-cut ribeye.
The Green Room, Billy Zoellin’s new venture in East Sac, is set to open this Wednesday in the space previously occupied by Bacon & Butter.