Other menu go-tos contain the Barclay Key Grand Plateau, a chef’s choice of raw bar and seafood cocktail; butter-poached lobster; a 40-working day, dry-aged Ribeye; and various cuts of American and Japanese wagyu.Copy Backlink You will discover steakhouses then there’s chef Antimo DiMeo’s “meat kingdom.” At Bardea Steak in Wilmington, Del