Grill 23 & Bar
Massachusetts
Independent since 1983, Grill 23 & Bar approaches the Boston steakhouse through carefully sourced beef, seafood and an extensive wine programme. Brandt Beef, a family-owned California ranch, has supplied the restaurant for more than two decades, alongside other cuts including Japanese A5 Wagyu. The menu ranges from a 100-day-aged prime ribeye and dry-aged porterhouse to Atlantic halibut with clams, leeks and herb butter. A raw bar adds local oysters, tuna tartare and shellfish platters. Steakhouse accompaniments include béarnaise, truffle butter and Taleggio creamed spinach, while private dining rooms accommodate more intimate occasions.