Well-known to Boston's Back Bay, Abe & Louie's opened its Boca outpost in 2006 and brought with it the Chowdertown mentality of what makes a topnotch steakhouse – prime meats, fresh seafood, and sides served in heaping portions. The elegant yet clubby interior features tables covered with white linens, wood paneled walls and plenty of brassy accents. All of this big city glitz is perfectly complemented by the first-rate service – the waitstaff is impeccably dressed, and from the wine down to the cuts, they know their stuff.
Local Expert tip: Well-known to Boston's Back Bay, Abe & Louie's opened its Boca outpost in 2006 and brought with it the Chowdertown mentality of what makes a topnotch steakhouse – prime meats, fresh seafood, and sides served in heaping portions.
This loungy restaurant dazzles patrons with its creative New American cookery and an impressive scene that features a chic bar area, patio dining and one of the city's most attractive dining rooms. The brasserie-inspired fare, meanwhile, intermingles such comfortable classics as linguini with clams with more inventive numbers like lobster salad on toasted brioche, venison with mushroom risotto, and Colorado rack of lamb with mint pearl onions.
Local Expert tip: This loungy restaurant dazzles patrons with its creative New American cookery and an impressive scene that features a chic bar area, patio dining and one of the city's most attractive dining rooms.
This upscale bar and grill wins big praise for its sophisticated decor, seasonal fare and market-fresh ingredients. The kitchen staff is passionate about and dedicated to natural cooking, and the results, as you can imagine, are quite rewarding for diners. Representative mains include chicken breast in red wine reduction, venison chop with balsamic demi-glace, and caramelized sea scallops with roasted asparagus. NB For the health-conscious: Every item on their menu has 475 or less calories.
Local Expert tip: This upscale bar and grill wins big praise for its sophisticated decor, seasonal fare and market-fresh ingredients. NB For the health-conscious: Every item on their menu has 475 or less calories.
Tuxedo-clad waiters set the tone for a Midwest classic that's staked a claim on the Atlantic coast. Known for tableside presentations (yes, that's a live lobster on the cart), this steakhouse is famous for its 24-ounce porterhouses and hearty portions. Sides must be ordered separately at additional cost, and the menu offers seafood, chicken, and veal for those who don't relish red meat. Wine complements are available as well. Expectedly, the atmosphere is plush, and Sinatra usually croons in the background.
Composed of several distinctive rooms and occupying the historic building that once served as home and office to architect Addison Mizner, this amazing restaurant is one of Boca's favorites. From decor to cuisine and service, everything is impeccable, and you'll find folks enjoying a variety of steaks, chops, and seafood. Representative dishes include pinenut-crusted mahi mahi, maple-cider glazed pork chops, miso glazed Chilean sea bass, lobster shepherd's pie, and herb crumb-crusted rack of lamb. A nice wine list and live entertainment provide reason to stay and enjoy the night long after dinner's over.
Sporting a tasteful, tropical theme, this restaurant pays due homage to its namesake, an edenic beach in Hawaii. The cuisine itself features a number of Pacific Rim-inspired entrees, including soy and sesame-glazed swordfish, a crowd favorite. Crab cakes, macadamia-crusted snapper, and a chunky, fragrant cioppino are also available, and seafood appears frequently in appetizers. Meat-eating patrons appreciate lamb chops, chicken, steaks, and the popular grilled veal chop. Each entree is accompanied by a selection of side dishes, which include creamed spinach, asparagus, and the like. Given the restaurant's perennial popularity, waits are not unlikely, so plan accordingly.
A long-time resident of Boca's top echelon of restaurants, Kathy's consistently delivers wonderful ambience and spectacular food. In season, it can also be a difficult restaurant to get into, since many people are now privy to its excellence. Fresh seafood is a specialty, and Dover sole meunière has practically become a legend with regulars. Duck and shellfish are also exceptional, keeping company with such standards as calf's liver and veal with morels. You'll also find steak if you're a devoted red-meat fan. Luscious desserts and a well-chosen wine list are additional perks at a restaurant that can be pricey but is definitely worth the expense.