Boston Chops
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Situated in a former Downtown Crossing bank building, Boston Chops offers a nose-to-tail take on the American steakhouse with prime dry-aged cuts, wagyu bavette steak frites, and a 14-ounce prime rib crowned with roasted bone marrow or truffle butter. The bone marrow brulee appetizer and the roasted shallot bread with cultured butter are well worth the table space. A strong cocktail program and an extensive wine list complement the meat-forward menu. Order the wagyu bavette steak frites and start with the bone marrow brulee.
