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Brenner's Restaurant Review: This longtime Westside restaurant has dropped most of its German dishes (only the fried German potatoes and the fine apple strudel remain) but the steakhouse menu has flourished. Starters include Texas quail with blue cheese, bacon and a juniper honey sauce, and a lobster bisque with just a hint of Cognac. Entrées like the Gulf Coast seafood may tempt, but most folks come here for the steaks, including the 14-ounce center-cut bone-in filet mignon, the 21-ounce bone-in rib-eye and the unique --- only in Texas --- ten-ounce chicken-fried filet mignon topped with smoked bacon gravy. There’s even a vegetarian option or two like the blackened tofu with wild mushrooms and kale. Brenner’s offers a three-course menu for under $40, a bargain, especially for a steakhouse of this caliber. Note: Jason Cole is now the chef at Brenner's.