Grill 23 Proves Itself Delight
Published: Wednesday, October 9, 2013
Updated: Wednesday, October 9, 2013 22:10
When one searches the Internet for Boston’s best steakhouse, Back Bay’s Grill 23 and Bar comes up on all of the major reviewer sites. Since 1983, Grill 23 and Bar has been raising the bar for what people should expect from a high-end steakhouse. This venue’s atmosphere is what you would expect for a restaurant of this caliber—30-foot ceilings, multiple types of utensils already pre-set, mahogany wall panels, shiny hardwood floors. The list goes on and on.
This place represents the epitome of class. There were a few disappointments in the evening unrelated to quality of the food, such as the fact that a guest wanted scallops and they ran out—no restaurant should run out of inventory at 6:52 p.m. on a Saturday night.
The bread selection was quite impressive. They had everything from a hard, flat cracker to soft pumpernickel.
One way to judge a good steakhouse is to see if they serve good seafood and salads alongside their succulent beef. For appetizers, then, one may want to order oysters, calamari, or a chopped salad.
These oysters were easily the best I’ve experienced in Boston. They were plump, clean-tasting, and slid out of the shells with ease. In addition, they were served with two different vinegar-based sauces that added to the already incredible experience.
The calamari was also quite good. It was fried well and served with a tangy marinara that made for an interesting taste. The salad was delicious and flavorful, generously filled with tomatoes, eggs, chickpeas, lettuce, radishes, cucumber, celery, and onions. Grill 23 nailed both the seafood and salad requirements.
For the main course, the creme de la creme of steaks was served: Kobe beef. Put simply, it was the best dish of the evening. Served medium rare, it was juicy and cut like butter. This tender creation was topped with pleasing peppercorn seasoning. I highly recommend this dish to anyone who has a craving for red meat.
The other entree ordered was a crab cake dish. It was very tasty as well. Served with a creamy sauce and bitter, shredded red cabbage, this fluffy dish was a good seafood alternative. For those who do not like steak but still want to accompany someone who does, this dish will definitely satisfy.
These entrees were served with macaroni and cheese and sauteed spinach. The macaroni and cheese had a creamy consistency and a sharp taste that made this dish one of a kind. Served with tender ham cubes, this side was a must. The sauteed spinach was smothered in oil and had a nutty taste, so rather naturally these elements make for a worthy side dish.
To end the evening properly, one has to try the pumpkin mousse—an original fall dish that pleases anyone with a sweet tooth. The airy texture and accompanying chocolate-covered graham cracker crust make this light treat enjoyable.
Despite the lack of scallops, the crab cake and superior-quality steak made up for the dilemma ten-fold.
Though servers failed to bring some food as ordered without a reminder, this place deserves nothing but praise. The high quality of the food, the fine decor, and the generally pleasant staff all mixed to create a pleasant experience that everybody deserves.