Bogie's Place

"For many diners, a steakhouse is a classic special occasion spot — and we’re not talking about the chain Ruth’s Chris. Bogie’s Place is a shoebox-sized steakhouse tucked speakeasy-style behind cocktail bar the Wig Shop in Downtown Crossing. Inspired by the era of Hollywood actor Humphrey Bogart, it serves up reimagined classics, craft cocktails, and caviar service. A no-cell-phones policy keeps the low-lit restaurant romantic all night long." - Celina Colby, Valerie Li Stack, Rachel Leah Blumenthal

"Bogie’s Place is a steakhouse hidden inside JM Curley, serving filets, bone-in ribeyes, and a 28-ounce tomahawk. Try the luxurious mac and cheese made with five different cheeses and the roasted mushrooms, and order an excellent cocktail from the bar." - Erika Adams, Terrence Doyle

"Steakhouses are usually only considered cool by bankers and people who unironically quote Entourage, but that’s because there aren’t a lot of steakhouses hidden in the back room of an Irish pub-like Bogie’s Place in Downtown Crossing. Slip through a curtain past the “Adult’s Only” sign, turn off your cell phone (it’s not allowed), and split a giant porterhouse along with a classic cocktail. This place is a lot cooler than what you usually find in the back of an Irish pub - an underage college kid relieving himself against a dumpster." - dan secatore

"When you need to show your date how classically cool you are, taking them to a hidden steakhouse in the back of a Downtown Crossing bar is a pretty good idea. Keep in mind, though, that you almost always need a reservation (this place is the size of your bedroom) and you can’t use your cell phone in here, so if the date isn’t going well, you’re not going to be able to call for help." - joel ang, dan secatore

"Men don’t need to wear white tuxedo jackets to this speakeasy steakhouse hidden inside JM Curley’s in Downtown Crossing, but they might want to. You almost always need a reservation and you’re not allowed to use your cell phone once you’re inside, but in this case the fussiness actually enhances the experience. Since it’s all expensive anyway, go big with the 45-day dry aged steak." - Dan Secatore