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Photographs by Michael Connor / The Washington Times
The Greystone Grill's cowboy cut rib-eye steak is a full 20 ounces and is served with a side of broccoli. Below: A dish of roasted bacon-wrapped sea scallops on sauteed baby spinach is enhanced by a warm citrus beurre blanc.

Photographs by Michael Connor / The Washington Times The Greystone Grill's cowboy cut rib-eye steak is a full 20 ounces and is served with a side of broccoli. Below: A dish of roasted bacon-wrapped sea scallops on sauteed baby spinach is enhanced by a warm citrus beurre blanc.

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