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Harleys American Grille

Steaks are aged in a salt locker and fired by a female chef at downtown Farmingdale's new steakhouse, Harley's American Grille....

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Steaks are aged in a salt locker and fired by a female chef at downtown Farmingdale's new steakhouse,  Harley's American Grille.

Like all of the chops at Harleys American Grille in Farmingdale, Kansas City bone-in strip steak is aged for 49 days in a salt-lined locker.

The exterior of Harleys American Grille in Farmingdale.

One of the two dining rooms at Harleys American Grille in Farmingdale.

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Steaks are aged in the meat locker at Harleys American Grille in Farmingdale.

Crab ceviche can come on its own or as part of a seafood tower at Harleys American Grille in Farmingdale.

The deep, fatty innards of bone marrow are smeared with gremolata and bacon-onion jam at Harleys American Grille in Farmingdale.

Halibut in a coconut-cream sauce at Harleys American Grille in Farmingdale.

Executive chef Allison Fasano of Harleys American Grille hoists a side of beef.