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Yachtsman Steakhouse Restaurant Review: There are no red-checked tablecloths, brusque waiters and dark, smoky rooms---this spacious steakhouse has spotless hardwood floors and a pretty view of a sandy, man-made lagoon outside the two-story windows. Red meat is the star---a refrigerated display case with big slabs of beef is just inside the door---but the menu also lists fish, chicken and vegetarian creations. For starters, you'll find selections like escargots and a charcuterie board, but most of the diners are here for the dry-aged steaks, cut daily in the restaurant. From an eight-ounce filet to a 24-ounce porterhouse, steaks are cooked over a wood-burning grill with oak wood. Favorites include the boneless rib-eye with sweet potato beignets and red wine sauce. Side dishes are enough for two and include truffle mac ‘n’ cheese and creamed corn. The wine list includes international selections, as does the choice of 30-plus beers. For dessert, try the trio of Valrhona chocolate with peanut, espresso and salted caramel.