Food + Drink
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When the waitress presents your steak at the Grill Room, she asks you to slice into it right then and there — to make sure it's cooked to your liking. That's how seriously they take meat at Harding Lee Smith's Exchange Street steakhouse, which serves hanger, sirloin, ribeye, and filet mignon cuts, juicy and all-natural (from Pineland Farms in New Gloucester), complemented by your choice of sauce (try the bordelaise or the mushroom brandy cream). Sides are served � la carte: wood-grilled asparagus, several types of potatoes, and truffle-creamed spinach provide nice balance against rich forkfuls of meat.

84 Exchange St, Portland | 207.774.BEEF |

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