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Slab of prime rib.
Never mind Yorkshire pudding, the meat of the matter is hard to find nowadays (and never cheap). Although steaks are plentiful, there are only a few restaurants that still cook a roast or three every night and slice it fresh. They do at Backfin Blue in Gulfport, E&E Steakout in Belleair Bluffs and Spoto's in St. Petersburg and Dunedin.