May 11, 2018
This Back Bay bar and steakhouse and seafood grill exudes an old school, rather masculine air – by rights, you feel that the place should be fogged with cigar smoke (though, mercifully, it isn’t). Located in the historic Salada Tea Building which dates back to the turn of the century, the venue maintains lots of the original features, such as the sculpted ceilings and Corinthian columns, complemented by a decidedly classic approach to décor mahogany panelling, brass and marble details and oak floors. It’s an old world elegance that screams or rather gently whispers good taste. The waiters wear natty white jackets and the atmosphere is plush and warm and far from stuffy. With more than couple of decades’ experience behind them, they know what they’re doing at Grill 23 and the place has won a slew of accolades. Quality is king here: a regularly changing menu is overseen by Executive Chef Jay Murray and features prime, all-natural, dry-aged, corn-fed and humanely farmed beef exclusively from Brandt Beef, a family supplier with a focus on quality meat and sustainable practices. Seafood is market fresh (they have a day boat menu that changes daily) and the rest of the produce on offer has an emphasis on local suppliers and sustainable practices. Carnivores will swoon over the 100 Day Aged Ribeye or the Kobe Cap Steak, while seafood lovers will love the Maine Lobster or Swordfish steak. There’s also a raw bar, with sharing platters available. (Sorry, vegetarians, there really isn’t much on offer for you here). In the equally elegant bar area they serve superb small plates and a wide range of excellent wines. Classic in every sense of the word.