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.
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.