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The Basics: Grill 23 & Bar restaurant information

Grill 23 & Bar

161 Berkeley Street
Boston, MA 02116
617-542-2255

Grill 23 & Bar restaurant information
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Since opening its doors in 1983, Grill 23 & Bar has been New England's premier steak and seafood grill, renowned for its prime, all-natural, dry-aged beef exclusively from Brandt Beef, as well as its fresh, creative seafood presentations. The Back Bay restaurant has become a landmark dining spot with a dynamic menu full of classic favorites and creatively composed dishes, each reflecting the best ingredients of the region. The award-winning wine list has achieved the Wine Spectator's Best of - Award of Excellence annually since 2002 as well as many other accolades.

The 5,000-square-foot dining room preserves the original sculptured ceiling, mahogany paneling, massive, Corinthian columns and hardwood and marble floors of the historic Salada Tea Building. Unlike many steakhouses, this one is primarily warm and light with an open kitchen that allows diners front row seats for all the creative culinary action.

 

News and Events at Grill 23 & Bar restaurant

Restaurant Week Reprieve
Boston Restaurant Week starts on Sunday - if you're not a fan of the two week long prix fixe extravaganza ...

Seventh Annual Cooking for a Cause
On Thursday, March 25th, a slew of chefs from Cambridge and beyond are rallying together in support of the East ...

DinnerFest 2010
On Sunday, February 28th stock up on restaurant gift certificates and dining packages in the name of charity at the ...

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shrimp

at Grill 23 & Bar

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Grilled wild Sonoran shrimp with sweet corn, heirloom cherry tomatoes, green beans and celery
 
 
Dictionary
 
Ceviche
1. noun Raw fish and/or shellfish in a citrus marinade.
Emulsion
1. noun The mixture of two liquids that cannot normally combine smoothly (e.g., oil and water). Mayonnaise and hollandaise are two familiar emulsions.
Gratin
1. noun Any dish covered with cheese or buttered breadcrumbs and baked or broiled.
Gremolata
1. noun Minced parsley, lemon peel and garlic.
Hominy
1. noun Dried corn kernels from which the hull and germ have been removed.
Jus
1. noun French for juice, jus also refers to the unthickened juices from a piece of roasted meat.
Poivre
1. noun French for "pepper."
Ragoût
1. noun A thick, seasoned stew of meat or fish, sometimes with vegetables.
Rémoulade
1. noun A cold mayonnaise sauce flavored with mustard, gherkins, capers, anchovies and herbs.
Risotto
1. noun Italian dish made from rice cooked by intermittently adding small amounts of stock or broth. Other ingredients are added as required.
Tartare
1. noun Ground or finely chopped, seasoned raw meat (traditionally beef). May or may not come mounded, and with a raw egg.
Terrine
1. noun An earthenware container, or the dish cooked therein.