Boston Common - Niche Media - A side of Boston that's anything but common.
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PhotograPhy by Chang/getty Images A cut above: It's the big, dry-aged rib eyes and strips (some of which weigh close to three pounds) that reign supreme at Boston's signature steak houses. RaRe. Raw. Rad. business means beef. here is boston's boldest. By Samantha Grant Tender, juicy, savory, spicy—steak and success both. It's no wonder Boston business is driven from the steak house booth as well as the boardroom. Lucky for our movers and shakers, the city's steak restau- rants are more varied, outrageous, and plentiful than ever. Still, the king cuts reign supreme... Smith & WollenSky Big contract on the line? Impress your insatiable peers with the 44-ounce, USDA Prime, dry-aged double-cut cowboy rib eye. "Served with duck fat–roasted root vegetables," says Smith & Wollensky's Danielle McNally, "it makes for a mighty dish for the best of Boston men."101 Arlington St., 617- 423-1112; 294 Congress St., 617-778- 2200; smithandwollensky.com Grill 23 The John Wayne of Boston steaks—an 18-ounce, 100 day-aged prime rib eye— is the signature staple at Grill 23, and remains the most macho plate on the menu. Accompanying this classic is an array of sides, including jumbo roasted asparagus and shishito peppers with blistered herbed goat cheese. Don't forget to head to the in-house humidor for a post-prandial cigar. 161 Berkeley St., 617-542-2255; grill23.com the Capital Grille Show your many moods with the multi-flavored Gorgonzola and black truffle–crusted New York strip at The Capital Grille. "We start with an 18-ounce, dry-aged, bone-in strip, broiled to perfection," says Executive Chef David Cox. "Then we top it with a combination of Gorgonzola, truffle shavings, and butter, and [finish it] with a red wine and cherry reduction." Deal! 900 Boylston St., 617-262-8900; 250 Boylston St., 617-928-1400; thecapitalgrille.com . 48 bostoncommon-magazine.com Scene eat!