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Truffles Restaurant Review: With more than 1,300 wines in the racks and a 1,600-degree infrared broiler in the kitchen, Truffles is making some serious investments in its quest to reinvent itself as a destination steakhouse. The burger and fries have been first-rate since the Ladue eatery opened more than a decade ago, but now they’re joined by Prime steaks (dry-aged in house) plus lamb, pork, duck, chicken and an equal number of seafood selections influenced by chef Brandon Benack’s days manning the stoves for Emeril Lagasse in New Orleans. Favorite appetizers like the roasted bone marrow remain; they could get a run for their money from newcomers like the barbecued shrimp. The busy bar scene for the over-30 crowd demands the most expensive jeans you own, even if you’re just stopping in for a glass of wine. We recommend going on Thursdays, when there’s free wine sampling. For dessert, local pecans take the spotlight in a tart topped with espresso gelato and chocolate caramel, and local honey sweetens the strawberry shortcake.