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This no-nonsense steak house first opened its doors in 1957. The Hereford House has been spruced up a bit since Rod Anderson bought the place in the 1980s, but some of the servers have been schlepping steaks since the place opened. Even today the establishment packs in customers for generous platters of the same solid fare that has always been its calling card: tender steaks (including three cuts of filet mignon), a juicy prime rib, baby back pork ribs and fried fish. — Charles Ferruzza

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Price: $$-$$$
Payment Type: All Major Credit Cards

Parking: Lot Available


Reservations: Accepted

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