“We kind of want to be the South Shore steakhouse. I mean there are many options obviously in the city, but not so on the South Shore. So we really want to be known as the South Shore steakhouse. I’m Erik Hynes. Welcome to Stockholders Steakhouse.
I think when someone thinks steakhouse, they think tons of money, opulence, a special occasion type of a dining experience. While we think we can provide those things and deliver on those things here at Stockholders, we want to be the everyday steakhouse. So we provide the same steak as you’d get in the city, the same level of service, the same feeling of a special dining experience. But we want it to be approachable. It’s supposed to be fun. It’s supposed to be local and. It’s a comfortable relaxing atmosphere where there’s no pressure. You don’t necessarily have to wear a suit to come in to get a steak here. You come home from work, you park in the parking lot, tons of parking, and we want it to be as relaxing and easy as possible.
We’re providing every possible kind of cut of steak that you can imagine that you could get at any steakhouse, but probably for a lot less money. We don’t use any gas in the preparation of cooking them, like most steakhouses will. We use essentially a big open fire pit, so Oak wood, huge fire. It almost kisses. The flames kiss the steak. So you get that subtle charring on the outside, but you get a little hint of smoke as well. Our steaks come with two sides. You get a choice of a potato, a choice of vegetable or two potatoes and two vegetables, whatever you want, but your steak is coming with two sides, all for one price.
One of our awesome fun appetizers are our Little Big Mac Sliders. The name gives it away. They’re sliders, so they’re little by nature, but they’re big on flavor. It’s a little slider with all the special sauce and the shredded lettuce and it has to be yellow American cheese. That’s what makes it.
Mac and Cheese Fritters. It’s a big flavor indulgence. So When you think steakhouse, you think indulge, and this appetizer… the Macaroni and Cheese Fritters, that’s what that is. It’s basically a fritter. It’s a fried ball of macaroni and cheese, I guess to put it simply. It’s a home run.
So as the South shore steakhouse, we want to provide all the different cuts of steak that you could get at any steak house, but at a much reasonable price…
Probably our most popular and famous that dates back decades from prior restaurants, is our Roasted Prime Rib. It’s a king cut. It’s about 20 ounces. It’s free cut…
Prime Rib, you can’t go wrong with it.
If you want to go a little bit more modern, a little bit more fancy. We have our Cowboy Ribeye, bone-in signature cut. It’s 24 ounces. It’s fantastic. It’s delicious. It’s big. It’s tasty. It’s flavorful. It’s all that you think of when you think steakhouse.
The Filet Mignon, it’s a classic cut. It’s a center cut. So we’re getting the best part of the tenderloin, and it’s, like I said, 10 ounces. We top it off with a little bit of shallot butter. We do serve it with a port demi glace, the wine. Again, wine with steak goes really well.
Our Kona New York Sirloin. It’s a classic New York Sirloin cut that’s 14 ounces, and we put a dry rub on it, and it’s Kona coffee rub essentially…
It just adds this nice aroma of coffee, but it’s not overbearing. You’re not going to feel like you’re drinking a cup of coffee. It just adds to and compliments the flavor of the meat.
Steakhouses don’t always have to be just about steak. You have to be able to do seafood well, in addition to that, especially being here in New England, in a seaside town on the South Shore. You have to do seafood well, and our scallops are fantastic. We’re using Jumbo Sea Scallops over Lobster Risotto. I think we actually lose money as an operator, so I cringe to actually promote this thing. But It’s hard not to because it looks delicious. It tastes delicious… and It’s such an opulent entree for a very reasonable price.
Our Two Pound Baked Stuffed Lobster is probably our most well known entree. You cannot go wrong with the Baked Stuffed Lobster. It’s every bit of two pounds. We take the claws off. We steam the claws. We put the claw meat back into the lobster along with the tail meat and all the other meat that’s already in there, some sauteed scallops, some really, really moist seafood stuffing. Then, we bake the whole thing and top it off with some shrimp. You’re getting scallops. You’re getting shrimp. You’re getting lobster meat. You’re getting the seafood stuffing. It’s fantastic, and it’s a showstopper. It leaves the kitchen and once somebody gets one in the dining room, everybody’s getting this thing.
When you come to Stockholders Steakhouse, you’re getting a Boston steakhouse dining experience. You’re getting the quality cuts of meat, the quality preparation we’ve become known for over the past decade here in Weymouth. You’re getting a fantastic service. You’re getting an excellent wine list. Sides are included with your entree, with your steak. It’s an excellent dining experience without the hassle of a drive to the city.”