Filet mignon & mashed potatoes. Plus a sense of place
Story Date: 11/20/2019
Publisher: The Boston Globe
Author: Devra First
What makes a four-star steakhouse — or a zero-star steakhouse, for that matter? The landscape is crowded with restaurants specializing in cuts of beef. If a Smith & Wollensky closes in Back Bay, a Ruth’s Chris will soon appear in Somerville’s Assembly Row to right the balance. The experiences are often interchangeable. This, in fact, is the joy of the steakhouse: the high-quality meat, the creamed spinach and mashed potatoes, the cabernet, the attentive service. It is a formula, a ritual. How can a steakhouse stand out when standing out is beside the point?
Place Category: Food & Drink