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Young's Restaurant Review: Not content to subscribe to fads or trendy cuisine, Young’s has stayed true to its basic steak-and-seafood menu since 1969, and why mess with success? The bartender mixes a mean, icy martini to get you ready. Start your meal with garlicky escargots or traditional shrimp rémoulade before tucking into a good filet or rib-eye. Also rewarding are the domestic lamb chops and a double-bone pork chop. When all the cylinders are firing in the kitchen, both can hold their own compared with similar fare served at other area steak restaurants. Char-grilled shrimp and a tasty sauté of mushrooms are other dependable options. A decent selection of hearty red wines complements the food, as does a respectable pecan pie for dessert.