“When you get a steak here, you don’t just taste it. You’re going to hear it, you’re going to smell it. It’s coming out of that kitchen at a 1,800 degree broiler. And when it hits that plate, everybody’s head is going to turn because you’re going to hear that sizzle.”

Stockholders is “The South Shore’s Steakhouse”. Erik Hynes slices into some of the restaurant’s most popular dishes, from Baked Stuffed Lobster to Kona coffee crusted steak.

Bringing upscale comfort food to two New Hampshire locations, Copper Door is a classy but affordable takeout specialist.