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Pat's Steak House Restaurant Review: The wood-paneled walls are decorated with framed horse-racing photos (very Louisville), and glass-fronted cabinets contain Irish porcelain (a nod to owner Pat Francis’s ancestry). The resulting atmosphere throughout the white tablecloth warren of dining rooms is warm and welcoming. Green-jacketed waiters shuttle sizzling plates of steaks to tables, and Pat himself, always clad in a white apron, greets regulars and newcomers alike, making sure all are enjoying themselves. All dinners --- house-aged USDA Prime steaks, veal cutlets, fried chicken and more --- include salad and choice of two sides. House-made chunky blue cheese and Thousand Island dressings are alone worth the price of admission. The 32-ounce porterhouse will satisfy the truly ravenous, but the customer favorite is the bacon-wrapped tenderloin filet. With parties of five or more, the sides (hash browns, creamed cauliflower, green beans, lima beans) are served family style. A very serviceable wine list and standout (read large) bourbon cocktails are among the potables. If you have any room for dessert, order the chocolate chip pie. Pat’s sister makes it.