After more than 30 years, this Back Bay steakhouse is still the top chop shop in town, in no small part thanks to careful sourcing: It only serves prime beef from premium California purveyor Brandt. But the service is Grade A too. Let the sommelier suggest a perfect pairing from the nearly 2,000-bottle cellar for your 100-day-aged rib-eye, and end your meal with a slice of the famous coconut cake—or a fine stogie to take home from the tableside humidor service. Well done, 23.
There aren’t many ways to transcend the cliches of the luxury steakhouse, but this clubby, handsome, locally owned Back Bay institution does so with a better class of boutique prime beef…...
Boston’s respect for tradition is sometimes dismissed as slavish devotion...