BostonChefs.com - Boston restaurant guide to the best Boston restaurants
 
Cookbooks by Bosotn Chefs

The Basics: Grill 23 & Bar restaurant information

Grill 23 & Bar

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

Grill 23 & Bar restaurant information
Share Grill 23 & Bar share on LinkedIn share on Twitter share on Facebook

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

Community Servings' LifeSavor 2012
The Langham Hotel once again hosts Community Servings' annual benefit gala, LifeSavor, now in its 20th year.

Safe and Sound and Well-Fed
On Wednesday, May 9th, Rosie’s Place holds their annual Safe and Sound Spring Gala.

The Dining Docket
April 30th - May 6th
There's no reason to confine your epicurean adventures to the weekend when we've got ...

Grill 23 & Bar

161 Berkeley Street, Boston, MA 02116

dinner
  • Sun: 5:30 PM - 10:00 PM
  • Mon-Thur: 5:30 PM - 10:30 PM
  • Fri: 5:30 PM - 11:00 PM
  • Sat: 5:00 PM - 11:00 PM
  • phone 617-542-2255
  • reservations recommended
  • parking on-street
  • valet yes, Valet at 5:00pm
  • accessibility full
  • credit cards
  • food
  • chef
  • info
OpenTable.com

617-542-2255

website

 
 
Dictionary
 
Agrodolce
1. noun Italian sweet and sour sauce.
Ceviche
1. noun Raw fish and/or shellfish in a citrus marinade.
Chèvre
1. noun French for "goat," as in cheese.
Gratin
1. noun Any dish covered with cheese or buttered breadcrumbs and baked or broiled.
Gremolata
1. noun Minced parsley, lemon peel and garlic.
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.
Pesto
1. noun An Italian sauce traditionally made with basil, olive oil, garlic, pine nuts and Romano and Parmesan cheeses.
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.