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"Wrapped in classic steakhouse wood paneling, marble, tapestries, and leather banquettes, this Back Bay institution has been Boston’s go-to old-school steakhouse for over thirty years with a menu of Brandt Beef cuts, dry-aged primes, a Kobe cap steak, a 100-day aged prime ribeye, seafood like Wellfleet clams, and splurge-worthy options such as the Grand Sampler seafood tower." - Todd Plummer, Shannon McMahon