Boston Chops South End
Steak house · South End
1375 Washington St, Boston, MA 02118
Highlights
Upscale steakhouse with popovers, seafood towers, and bone marrow
Upscale steakhouse with popovers, seafood towers, and bone marrow
"Both the South End and downtown locations of this popular steak bistro are taking part in Dine Out Boston for a three-course dinner at $46. Dishes include a Caesar salad with crispy kale and a parmesan tuille, cast-iron seared filet mignon with all the trimmings, and sticky toffee pudding for dessert. Diners can also opt for luxe additions like roasted bone marrow and blue cheese butter for additional costs." - Nathan Tavares, Erika Adams
"While you’re feeling especially festive, get a kickstart on June’s Pride celebrations by hitting up the Pride kickoff event at Boston Chops South End on May 31 from 5 p.m. to 8 p.m." - Nathan Tavares
"Why not warm up for a giant steak with a giant seafood tower? (Maybe add a giant stack of onion rings while you’re at it.) At Boston Chops, the fresh seafood plateau ($99) includes oysters, shrimp, a half lobster, and tuna tartare." - Rachel Leah Blumenthal
"The popovers at Boston Chops are worth a special trip, and a complimentary part of the dinner service for all in-person diners. (This is not an endorsement of indoor dining.) Instead, savor them as part of a takeout basket, where they pair particularly well with a red wine jus that the eatery serves with its well-loved chicken-under-a-brick dish. Boston Chops is open for indoor dining, takeout by calling the restaurant directly, and delivery via Grubhub." - Nathan Tavares
"Boston Chops is a South End steakhouse that looks exactly the way you want a steakhouse to look: plush, dark, and with sequestered tables in the back where massive international real estate deals are probably being brokered. It has more than just steaks here, including seafood, salads, and an entire section of the menu dedicated to the parts of the cow most people are too scared to eat (yes, grilled heart is there). Come here an order a martini and something medium rare the next time you’ve got something to celebrate." - Dan Secatore
