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There’s a new kid (sort of) on the chopping block. Recent renovations at the Boston Marriott Burlington in North Boston have introduced an upscale steakhouse conceptualized by an esteemed local chef.
Chopps American Bar and Grill has replaced Summer Winter, a farm-to-table spot that from the Top Chef Masters duo of Mark Gaier and Clark Frasier. (They now have the just-opened M.C. Spiedo, which is focused on historic Italian cuisine, at the Renaissance Boston Waterfront Hotel.) Chopps has its own distinct pedigree courtesy of consulting chef Daniel Bruce, the man behind Meritage at the Boston Harbor Hotel.
Bruce worked with Chopps chefs David Verdo and John Costello to conceptualize the 245-seat modern steakhouse, where floor to ceiling windows and masculine woods and leathers provide th environs for a menu of Atlantic fish (like grilled Maine salmon with kale), creative apps (like a peekytoe crab cocktail with 1000 Island dressing) and – well, steak. There’s even a 32-ounce porterhouse designed to share. Not that you’ll want to.