The environment is very good! It has the environment and feel of French cuisine. The tableware is exquisite and there are not many dishes, but the price is not one or two points. The beef is kept warm on a stone plate.
A famous American steakhouse in Boston, with Bone-In Dry Aged NY Strip as its masterpiece. The restaurant environment is modern and elegant, suitable for business meetings or friends gathering. In addition to steaks, you can also choose fish, seafood and other dishes, which taste good. Catch the twice a year Boston Restaurant Week to eat his steak. Appetizer + main course + dessert $38 per person. The most classic Bone-In Dry Aged NY Strip costs an extra ten dollars, but you must order this, it's really delicious. It's just that although 18oz is the weight of the bones, it can't be finished by one person, even boys. The mashed potatoes and greens for the side dishes were basically unchanged, and there was still a steak left. It was so delicious that I was reluctant to throw it away. I packed it and made a black pepper beef tenderloin. The meat is still delicious! ! ! I remember that his steaks are usually heated a little longer, so you must order Medium Rare, which is basically a little tenderer than Midium.
The lunch menu is shown in Figure 4. The appearance of the appetizer is rough, and the freshness of the lettuce cannot hide the greasiness of the sauce and bacon. The sirloin steak for the main course is very good, the medinum rare is just right, the arugula and roasted red pepper seem to be mixed with red wine vinegar, and the cheese is tasteless. cream brulee is crispy with caramel and creamy inside. It is recommended to eat fruit first before brulee
I booked a seat two weeks in advance. The very crowded and lively old-fashioned American restaurant offers excellent service. The only thing that most Chinese people may not be able to bear is the sweetness of the dessert, which is almost sweet in the tongue cells. Maybe this is authentic. The American dessert, okay, let’s talk about the dishes I ate last night. The French onion soup is extremely rich and sweet, and I can’t stop eating it with the pre-dinner bread. I also grabbed the clam soup that others ordered. It is very rich and delicious. I want to talk about his signature steak. I personally think that the bone-in beef fillet is the best. The three mature, tender and fragrant, not too raw. The wine with Napa can’t be better. Now, a large steak can only be eaten in circles around the city hall. By the way, forget the lobster tails. The very fresh lobster tails have helped you jump out the meat and put it on the shell beautifully. Just dip it in hot butter and put it in your mouth to taste the sweet taste.
I have eaten a lot of steaks at Michelin restaurants, both at home and abroad, or even abroad. But the capital Grille in Boston is really impressive. BONE-IN KONA CRUSTED DRY AGED NY STRIP WITH SHALLOT BUTTER The seasoning is very delicious. The meat is tender and full of juicy. The outer layer is a bit crispy. Another is SLICED FILET MIGNON WITH CIPOLLINI ONIONS AND WILD MUSHROOMS. The meat is slightly firmer than the previous one. After all, it is filet but the tenderness is also very delicious. The overall service of the restaurant is also great and the atmosphere is very good. Unfortunately, there is no Michelin rating in Boston. If there is one, this restaurant can get at least one star
We came to Boston from Taipei for a meeting and didn't know the local food. Fortunately, the friends we received knew of the famous steakhouse within walking distance of Prudential Center. Since it is a Boston restaurant, even the steakhouse, the seafood is good, the clam chowder is worth a try, and the chilian sea bass is especially recommended by my friends. Filet mignon (rare) is very delicious with red wine!