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	<title>The SunBreak &#187; The Capital Grille</title>
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	<description>Curious Georges in a conversation with Seattle</description>
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		<title>Raising the Steaks for Carnivorous Dining</title>
		<link>http://thesunbreak.com/2012/08/21/raising-the-steaks-for-carnivorous-dining/</link>
		<comments>http://thesunbreak.com/2012/08/21/raising-the-steaks-for-carnivorous-dining/#comments</comments>
		<pubDate>Tue, 21 Aug 2012 15:50:08 +0000</pubDate>
		<dc:creator><![CDATA[Jay Friedman]]></dc:creator>
				<category><![CDATA[Food]]></category>
		<category><![CDATA[Restaurant]]></category>
		<category><![CDATA[Abe & Louie's]]></category>
		<category><![CDATA[Daniel's Broiler]]></category>
		<category><![CDATA[Generous Pour]]></category>
		<category><![CDATA[steak]]></category>
		<category><![CDATA[The Capital Grille]]></category>

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		<description><![CDATA[For those yet to partake in steak at an upscale establishment, you’re usually paying for higher quality meats, fine quality service, and typically big portions. I like to call it fine dining Flintstones-style.<div class="tentblogger-rss-footer"><hr /><p>You are reading an excerpt from  <a href="/?p=892906">Raising the Steaks for Carnivorous Dining</a>.</p><p>The SunBreak supports RSS for you diehard RSS readers out there.</p></div>]]></description>
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