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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

Boston Bakes for Breast Cancer
Indulge your sweet tooth as often as you can from Monday, May 3rd through Sunday, May 9th - it's for ...

Safe and Sound Spring Gala
On Wednesday, April 28th do something good for your soul and your stomach by attending the Rosie's Place Safe ...

Grill 23 & Anne Amie Get Together for Dinner
Fans of Anne Amie, make your way over to Grill 23 & Bar on Wednesday, April 14th for four courses from ...

Molly Hanson

Pastry Chef at Grill 23 & Bar

Chef Molly Hanson at Grill 23 & Bar

As Pastry Chef at Post 390 and Grill 23 & Bar, Molly Hanson has come full circle. Born in Cambridge and raised in classic New England towns like Concord and Stowe, Hanson developed her talent first at the New England Culinary Institute and then at The Inn at Shelburne Farms in Vermont. She returned to the city life with a turn under Jim Dodge's direction at Boston's Museum of Fine Arts before heading out west to San Francisco. There, Hanson flourished at Farallon under the tutelage of famed Pastry Chef Emily Luchetti.

"It was time to come home" explains Hanson. "I missed the seasonality of New England. I love picking apples at the neighborhood farms and making fresh applesauce, pies and crisps. Anything I can get my hands on that's fresh, in-season - that's what inspires me."

In 2001, Hanson excelled as Pastry Chef at Harvest, creating seasonal desserts reflecting the fresh bounty of New England.  Working alongside then Harvest Executive Chef Eric Brennan, the two were a creative force in the kitchen, earning accolades for their new interpretations of New England classics.  In 2003, Hanson took on the dual roles of Pastry Chef at both Harvest and Grill 23 & Bar. This was a challenge well met, creating distinct menus for each restaurant, never duplicating desserts, and remaining true to the philosophy of each restaurant.

These days Hanson continues to wear two hats - now at Post 390 and Grill 23 & Bar.  "The dessert menus of the two restaurants are quite different - which keeps me challenged and inspired" says Hanson.  "At Grill 23 we focus on big flavors and a ‘wow' appearance, true to the classic steakhouse style.  At Post 390 we've recreated some classic desserts giving them modern day upgrades."

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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.
Papillote
1. noun The term "en papilotte" is used to describe a dish that is cooked (and usually served) in a parcel of greased parchment paper that protects it from the high heat of the oven and retains aroma and flavor.
Poivre
1. noun French for "pepper."
Praline
1. noun A sweet made of almonds and sugar invented for the French Comte du Plessis-Praslin by his cook in the 1600s.
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.