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Pat's Steak House Restaurant Review: Pat’s is a rarity in this day of à la carte, high-end steak emporia. The price of your USDA Prime bacon-wrapped filet or 32-ounce porterhouse T-bone includes salad, choice of two sides, and a basket of hot rolls. Both house-made salad dressings --- Thousand Island and blue cheese --- are thick enough to stand a fork in. Favorite sides are the classic baked potato (your efficient, green-jacketed server is happy to bring extra butter or sour cream) and tender baby lima beans. Not in a beef mood? Order the fried chicken livers, fried chicken or grilled salmon. Wearing a white apron, owner Pat Francis patrols the restaurant as he greets guests. His sister makes the signature dessert chocolate chip pie. The wine list is serviceable, with lots of hearty American reds. But the bourbon list is first-rate, and Kentuckians know bourbon and steak are a great combination. The décor harkens back to an earlier time when this building was a coach stop. The warren of dining rooms and bars, both upstairs and down, results in a series of cozy, woody, private dining spaces.