Abe & Louie’s
People are fanatically loyal when it comes to their choice of their favorite steakhouse. You've got your Capital Grille fans. Then you got a Del Frisco cult but a lot of people in Boston prefer the hometown hero, Abe & Louie’s in the Back Bay.
There's a million steak houses- 40 of them in Boston, that everybody has an option to go do and why here I think there's a little bit of a personal touch. We are an independent steakhouse and I think we take our we take a lot of pride in delivering that message here.
The dining room has a classic theatrical feel. Great forum to enjoy your steakhouse experience.
We have our main dining room, we have a great outdoor, terrace and patio. We have great bar seating and great lounge seating. And we have an upstairs restaurant as well, Louis Louis overlooking Boylston Street in a different setting.
Abe & Louie’s has a great bar and I know a lot of you like to start with a martini I prefer a Gibson and its served in this beaker so the vodka remains ice cold as you sip your martini.
We have a cylinder to that we put into an ice bath is always cold so every time you're taking a sip of your martini, it is ice cold which is the best way to drink a martini.
This is one of the best bread baskets I have ever seen. Three different kinds of bread including the cranberry walnut served with this soft salty butter.
I think our salted butter is the best part of it, and it comes out super warm. And just it's a yummy start to your meal.
I don't think we've ever done this on Phantom Gourmet before but I'm going to recommend two ways to eat. One you're paying and you sort of care about the bill. Two someone else's paying and you do not care at all about the bill.
If you're paying I recommend starting with this thick cut bacon. It is salty. It is fatty. It is the perfect way to start a steakhouse experience.
It's sizzling and delicious. So those those flavors will always pop. And I think sometimes it's that saltiness, but it's the yummy richness to it. You just can't stop thinking about it.
I recommend sirloin medium rare. Filet doesn’t have that much fat. Ribeye has a lot of fat. To me sirloin is the ultimate flavor and texture.
Our center card is amazing. It's delicious. We cook it perfectly sliced, it's just amazing, juicy tender has a little bit of a char on the top. It's the best.
They have great creamed corn and creamed spinach, but when I see anything that's prepared tableside I automatically order it including their baked potato.
Part of what any iconic restaurant is something that's on tableside. It's kind of like a sommelier coming to the table doing a wine service.
To me, this is like dinner theater. Chef is slicing it open. Now he's putting on that soft salted butter that just tastes so great on a baked potato. Now he’s putting on that sharp cheddar cheese. Next up is those chives. Now we get the bacon bits adding that crunch. And finally, a big dollop of sour cream. That is how you enjoy a potato my friends.
Now if a rich friend takes you out now it's time to go big and I like to start with this outrageous seafood tower.
The Abe's Seafood tower begins with oyster Rockefeller on top ..Then it's got a whole lobster I mean when you have a whole lobster you're dealing with a serious seafood tower. Shrimp, Jonah crab claw and oysters on the half shell
“It's a showstopper. So people will constantly turn their head saying, Oh my God, what's that? We want it. It's just a great addition to the table.”
If you really want to stop the show and have everybody look around, get the Tomahawk. It's 40 ounces bone in its ribeye so it has tons of fat and flavor.
It's basically size on me. It's enormous. Some people like to share it, but I've seen people just finish it by themselves. Long bone is fantastic. It adds good marbleization and amazing flavors.
A lot of the steak houses have taken big potato off the menu. Here they go big or they go home. This baked potato comes with smoked sturgeon creme fraiche and caviar layered on top.
You're gonna have the really cool richness of the sour cream, it just adds an element of just like a slight crunch, but saltiness as well. That just balances out the whole dish.
Whether you're paying or somebody else is paying here's some steakhouse strategy. Convince someone in your party to get the baked stuffed lobster. That way you can get a little surf and turf going.
It's done for you, it's kind of lazy, so you can kind of easily dig into it. And again, people just love the fact that you're in New England, you can have lobster at a steakhouse.
They have great desserts including a seven layer chocolate cake but I say go back to the bar get yourself an Espresso Martini.
So if you love steak houses and you've never been to Abe & Louie’s I say give it a try. Might be your new favorite.
