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The mahogany bar, low lighting, and luxurious decor at McNamara¹s say classic steak house, but the food experience is more mixed. A house salad shows off caramelized onions and sharp blue cheese but has too much dressing. We loved the plump chilled prawns, but seared scallops had been drowned in a candy-sweet sauce. A filet mignon wore a dark, crisp coat over a tender pink center, but a New York strip arrived cooked through but unseared. Rosemary-seasoned rack of lamb was perfectly cooked. Vegetables were al dente and fresh; delicious asiago cheese topped the potato gratin; and ultra-rich smashed potatoes boasted a tangy bite of horseradish. (On one visit, however, our potatoes seemed rewarmed‹insufficiently.) At dessert, go for the fudge-smooth warm brownie, but skip the chewy chocolate crepes.
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