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60 Degrees Mastercrafted Restaurant Review: Though not a steakhouse, 60 Degrees Mastercrafted features Akaushi beef from HeartBrand Beef in Harwood, Texas. It turns up as steaks, in chili and in the burgers. But there is much more than just beef in this contemporary restaurant decorated with modern leather chairs and a granite bar juxtaposed with tree branch accents. Austrian-born chef Fritz Gitschner even includes his mother’s chicken schnitzel, paired with a light Austrian potato salad, on the menu. Starters include a good jumbo lump crab cake and an interesting “faux dove” that's a chicken breast stuffed with Jack cheese and jalapeños and wrapped in Akaushi bacon. Burgers really shine, in particular the Surf & Turf with a lump crab cake. There’s also a novelty bistro burger --- priced at $200 --- featuring the famous beef plus seared foie gras, caramelized onion, bordelaise, sautéed mushrooms and shaved white truffles. Fries are made with truffle powder instead of oil, making them lighter and less overpowering. For dinner, do try the baked fish of the day or, if you share, the 30-ounce, bone-in cowboy rib-eye with “smashed” potatoes. A short but interesting wine list and craft cocktails round out the bar offerings, and the dessert menu proposes regional favorites like the bourbon pecan pie.