Best of Boston

2010 BEST Steak, Upscale

Grill 23 & Bar

Steak lovers extol the rib-eye for the deep marbling and for the cap (or deckle), a lobe of muscle so succulent that it often gets saved for the last bites. Richer still are rib-eyes cut from American Wagyu cattle, which spend 300-plus days feasting on potato, wheat, and corn (three times longer than the minimum for USDA Prime). Now just imagine what sort of beefiness would ensue if you could make steaks from nothing but the deckle…of a Wagyu cow. Introducing Grill 23’s $59 Kobe cap steak: 10 ounces of moo-licious hedonism.

161 Berkeley St. Boston 617-542-2255 grill23.com

       

Be respectful of our online community and contribute to an engaging conversation. We reserve the right to remove impersonators or personal attacks, threats, profanity, or flat-out offensive comments. By posting here, you are permitting Boston magazine and Metro Corp. to edit and republish your comment in all media.