Abe & Louie's
This Back Bay institution is so entrenched, you almost take it for granted -- until you crave a gluttonous, meat-centric celebration and beeline it to Boylston St. The all-encompassing menu offers more than 12 quality cuts of meat prepared in a variety of ways, and all of it aged six weeks on the bone. You can even lure out a pescatarian for an evening at this classically sophisticate restaurant, given that the swordfish steak is the unofficial signature dish.
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The Best Steakhouses in Boston
This Back Bay institution is so entrenched, you almost take it for granted—until you crave a gluttonous celebration and beeline it to Boylston Street. There is no reinvention of the wheel here, but rather a celebration of chophouse classics like prime Midwestern steaks aged at least 30 days on the bone accompanied by creamed spinach, sauteed mushrooms, and jumbo baked potatoes served in a staid, dark-wood paneled setting. You can even lure out a pescatarian for an evening, given that the swordfish steak is the restaurant’s unofficial signature dish.
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