On a fine summer night in 2018, we gathered with friends - Boston Chops Downtown Boston - Buy Reservations
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😍 5/5 - On a fine summer night in 2018, we gathered with friends
By 👻 @Samantha L., 03/01/2022 3:00 am
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On a fine summer night in 2018, we gathered with friends for dinner at Boston Chops, a fancy steakhouse in Downtown Crossing. This was our second time at a Boston Chops but the first time at this location. This location has an Instagram table and an old safe deposit vault from Old Colony Trust Company of 1890. Our server Ju was friendly, knowledgeable about the menu, and provided recommendations. For drinks, we shared a bottle of 2015 Flourent Rouve Macon-Villages Burgundy and 2014 Chateau De Birot Cotes De Bordeaux. Since I wasn't a red wine drinker, I enjoyed a Pineapple Shirley Temple and a Grapefruit Juice. The service throughout the meal was impeccable and everything we ordered was delicious. For bread service, everyone received a popover, which was served with communal butter.For salads, I'd recommend the Spring Salad, which consisted of grilled baby gem lettuce and pickled fiddleheads dressed in a green goddess dressing, and the Caesar Salad, which consisted of romaine tossed in a creamy caesar dressing topped with provolone cheese, white anchovies, lemon, and crouton. For soups, I'd recommend the French Onion Soup, which consisted of savory beef broth with caramelized spanish onions, bread with melted comte cheese, and chives.In terms of seafood items, I'd recommend the Mussels, Fresh Seafood Plateau: Royale, and Chilean Sea Bass. The mussels were cooked with pancetta, leeks, lemon, and thyme and served with a grilled lemon and grilled bread. The Fresh Seafood Plateau: Royale had oysters, clams, mussels, jumbo shrimp, ceviche, and two lobster tails. It was served with cocktail sauce, mignonette, and lemon wedges. The Chilean Sea Bass was pan seared and served over grilled spring onions, farro, fava beans, mushrooms, asparagus, and meyer lemon, and garnished with sprouts.For red meats, I'd recommend the 30oz Long Bone T Bone Steak, 18oz Food and Wine Prime Bone-In Ribeye, and 20oz Prime Chateaubriand. The 30oz Long Bone T Bone Steak was tender, juicy, and fatty. The 18oz Food and Wine Prime Bone-In Ribeye was topped with garlic confit with herbs. They were served with a red wine au jus, bearnaise, and horseradish. To go with our meats, we shared several sides including Herb Roasted Mushrooms, Bacon Roasted Brussel Sprouts, Grilled Asparagus, and Onion Rings with Spicy Aioli.For desserts, they stated that the Warm Chocolate Cake, Classic Creme Brulee, and Boston Cream Pops were shareable desserts. We ended up getting the Classic Creme Brulee and Pineapple Gelee Cheesecake. I liked how the creme brulee had a strong vanilla bean flavor. The Pineapple Gelee Cheesecake consisted of a rectangular cheesecake with a graham cracker crumble bottom topped with pineapple gelee, thin pineapple chips, and served with lime sorbet. At the end of our dinner service, we received a match tub with the Boston Chops logo sticker on it.
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