Contemporary menu ideas incorporate local and regional flavors, take a casual approach and maintain allegiance to classical favorites. When you can combine more than one of those elements in a single menu item, you've got a winning recipe. Here are two beefy examples: The Beef Tartare, served with trimmings at Epic Roasthouse, San Francisco, and the Local Short-Rib Stuffed Pierogies, a specialty created by Cleveland chef Jonathan Bennett of Moxie, The Restaurant and Red, the Steakhouse.

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