beachhouse A cure for the common steakhouse

When revitalizing a classic, appeasing everyone requires updating certain aspects while leaving others untouched, like when the Red Sox stayed in Fenway but added seats on the Monster, or when the Mets built a new stadium but continued to be very much the Mets. Creatively updating one half of the classic surf & turf restaurant: beachhouse.

The newest spot from the Boathouse crew, beachhouse is doling out classic carnivorous delights alongside updated sea fare both on their wisteria-covered patio, and inside their high-ceiling'd digs, which boast a reflecting pool, loads of exposed brick, and a 50ft-long mahogany bar, so after visiting the next-door lanes you can comfortably bowl yourself over. While the locally sourced raw bar stays traditional, boring steakhouse fish options have been replaced with glazed local sea scallops set atop truffle-sweet cream corn, pan-roasted tile fish w/ tomato-bacon marmalade, and bucatini w/ a creamy Maine sea urchin sauce & shaved bottarga: dried tuna roe that's sometimes called "poor man's caviar", but at least it's taken the time groom itself. The 'n Turf, meanwhile, sticks to guaranteed crowd-pleasers like bone marrow crostinis, crispy roast chicken w/ natural jus, and of course the meat de résistance: 21-day dry-aged prime steaks in cuts like an 8oz filet, a 16oz NY strip, and a 28oz bone-in Cowboy, though eat too much and the only broke back will be yours.

The bar's sporting a selection of tap beers, but signature summer cocktails also fit the bill, from fresh Mai Tais, to the 32oz behemoth Beachbum Margarita, sure to revitalize your classic inability to remain totally untouched.

Photos by J Bradford