Mulligans, Hertel Avenue. Late 70s early 80s.
They had a genuine French Chef. He used to yell a lot, but man was he good. He ordered whole sides of the cow and dressed them in the restaurant. Part of that entailed grinding up scraps (my job) into hamburger meat. The employee meal was a hamburger on a Kaufman's Bulky bun. It was unparalleled. It would be $20 retail today.
The only close competitor would have been a Fudruckers when they used to dress their own beef.