Mastro’s Ocean Club
Steaks. Seafood. Sushi. And lots of sizzle. Mastro’s is where you go for prime beef and prime real estate, the bounty of the sea, with unparalleled seaside views, along with a side of opulence and indulgence. Located on Fan Pier Boulevard in the Boston Seaport, Mastro’s Ocean Club puts the “special” in special occasion dining.
Peter Papagelis – General Manager: “It’s oceanfront dining to its finest. Mastro’s level of service, the seafood, the ambience is second to none.”
Terrilynn Haak – Director of Events: “In my opinion, this is the most beautiful restaurant in the city of Boston, the interior as well as the exterior. Just having drinks on our patio in the summer, having a beautiful dinner at Christmas time, looking out to the fire pit with the beautiful skyline, it’s just a breathtaking restaurant. Our food is delicious. It’s mouth-watering.”
Peter Papagelis – General Manager: “We’ve got great views of the Boston skyline, Boston Harbor. It’s not a bad office that I have down here.”
According to General Manager Peter Papagelis and Director of Events Terrilynn Haak, Mastro’s is a rare combination of a high-end steakhouse and a world-class seafood restaurant, with a luxurious menu designed to make jaws drop and mouths water. There are plump sauteed sea scallops. Crispy fried calamari with spicy mayo. Thick double cut pork chops with apple brandy sauce. Hawaiian big eye tuna sashimi. Hand-cut twice fried French fries. Housemade gnocchi stuffed with Alaskan king crab and black truffles. And fresh-caught Maine Lobsters that a steamed, broiled, cracked, and complimented with drawn butter.
Now, you know how they say “Go big or go home”. Well, at Mastro’s if you go big with one of their signature seafood towers, you might not ever want to go home!
Terrilynn Haak – Director of Events: “So our seafood tower is almost like an edible centerpiece. It is built. You can have just shrimp cocktail and oysters, or you can have caviar, Alaskan king crab legs, fresh Maine lobster, snow crab claws. When we bring it over the table, it’s served with dry ice, so it smokes. So it almost talks to you and says, “Look at me. I’m hungry. Can you believe this is what you’re about to eat?”
Peter Papagelis – General Manager: “People are just in awe. “What is that?” It’s … It captures the eye, and it says, ‘I wanna order that.'”
Just the shrimp cocktail alone is a head-turner here, boasting massive black tiger shrimp served smokin’ over dry ice, with a side of housemade atomic horseradish cocktail sauce. And the sushi is a towering achievement as well.
Terrilynn Haak – Director of Events: “Any of our sushis can be made on a sushi tower…. Magura lime roll, lobster roll, shrimp roll, just seared big eye tuna, and it’s a great presentation. It’s very user-friendly to share at the table. So it engages conversation, and you have a little sampling of all of our sushis.”
As for the steak side of the menu, Mastro’s goes even bigger. Just check out the 32 ounce Australian Wagyu Tomahawk for two.
Peter Papagelis – General Manager: “Wow. One of our biggest steaks that we serve here. I usually recommend that for the guy who really wants to go big and wants to challenge his friends.”
Terrilynn Haak – Director of Events: “So it has a nice crust on the steak, without it being too blackened. It has a little salt, paprika, garlic flavor, and it just sears in the steak so when you cut into the steak, you have the nice flavor of the dust as well as the juiciness of the steak…. If you order it medium rare to well done, it’s just delicious.”
But what’s a nice steak without some great sides? Well, Mastro’s signature lobster mashed potatoes are so over the top, you’ll never want to eat plain mashed potatoes ever again.
Terrilynn Haak – Director of Events: “Our lobster mashed potatoes. So it’s our garlic mashed potatoes, which are served with a one-and-a-quarter-pound fresh Maine lobster, cracked, sauteed in butter, chives, scallions, Old Bay seasoning, and it’s topped right on the mashed potatoes. It’s French-styled, served at the table.”
Peter Papagelis – General Manager: “We mix those up for you and serve them, right on your 400-degree plates.”
Terrilynn Haak – Director of Events: “It’s butter, lobsters, potato, garlic. Heaven. It’s heaven.”
Actually, heaven can wait, at least until dessert. For large parties (or just big eaters), you can order an artfully arranged sampler boasting chocolate cake, cheesecake, cream-filled profiteroles, and key lime pie. But you absolutely positively don’t want to miss Mastro’s legendary butter cake.
Terrilynn Haak – Director of Events: “So a butter cake is a yellow cake with cream cheese butter, a little more butter, and probably a little more butter. It is brûléed with sugar and served with vanilla ice cream, a raspberry sauce, strawberries, and oranges. It is served warm.”
Peter Papagelis – General Manager: “Man. When it’s fresh out of the oven, it’s absolutely incredible. It’s warm. You get the butter.”
Terrilynn Haak – Director of Events: “It’s definitely not a desert that you’ll have when you’re on a diet, but you will think about this at 2:00 in the morning.”
So, you come to Mastro’s for a meal, and you end up with a memory.
Peter Papagelis – General Manager: “When you go out to dinner, it is not just about the food on your plate. It’s about the atmosphere. It’s about the service. It’s about how they feel on a nightly basis. So we want people to feel special. We want them to be entertained.”
Terrilynn Haak – Director of Events: “We just really want to ensure that you return to Mastro’s, talk about Mastro’s, and think about us next time you wanna have dinner.”
