Grill 23 & Bar

161Berkeley St., Tel: (617)542-2255
Bar & Grill Cuisine

Grill 23 & Bar opened its doors in 1983. The main dining room and bar occupy the space that was once the trading floor of the historic Salada Tea Building in Boston‘s Back Bay. The original sculptured ceilings, massive Corinthian columns, fine mahogany paneling, hardwood and marble floors give the restaurant the appearance of a private club.
The sumptuous second floor includes another lively bar, a fireplace lounge and four luxuriously appointed private dining rooms.

"A quintessential piece of Boston‘s dining scene... an appropriately grandiose setting in which to indulge your inner carnivore."
- Best Steakhouse, The Improper Bostonian, 2000

"Top 10 Steakhouses in America"
- Playboy, 2001

"... a killer wine list, impeccable service, and food that dares to rise above standard rib room fare. Do yourself a favor and book a table."
- The Boston Herald


Chilled New England Shellfish Sampler
Grand Sampler $70.50
Jumbo Shrimp Cocktail $13.50
Chilled Lobster Tail $14.50
Oysters on the Half Shell $11.50
Littleneck Clams $10.50

Lobster Risotto Torta
$13.50 With rosemary oil and lobster jus
Pan Fried Crabcake $12.50 With spicy slaw and curried apple mignonette
New England Clam Chowder $7.50 With crispy bacon and chives
Fried Calamari $10.50 With lemon zest, parsley, and rouille
Steak Tartare $12.50 With grilled onions, caper relish, and crisp tile bread
Italian Wedding Soup $8.50 With pecorino and pulled chicken

Caesar Salad
$7.50 With garlic croutons and shaved pecorino
Organic Baby Greens $7.50 With toasted almonds and balsamic vinaigrette
Nicoise Salad $12.50 With tuna carpaccio, haricots verts, and egg-lemon vinaigrette

Pan Crisped Salmon
$24.50 With white bean ragout, roasted tomato, and lobster broth
Roasted Dayboat Cod $25.50 With potato, goat cheese, black olive gratin, and dried tomato-green onion fumet
Grilled Rainbow Trout $24.50 With chorizo cornbread stuffing, spinach, and lemon brown butter
Garlic Seared Turbot $26.50 With scallop roesti, truffle oil, and root vegetable ratatouille
Grilled Swordfish $24.50
Grilled Salmon $22.50
Live Maine Lobster - Market Price
Baked Stuffed Lobster - Market Price

Slow Roasted Tenderloin of Bee
f $29.50 With garlic mashed potatoes and port-stilton jus
Grill 23 Meatloaf $23.50 Prime, dry-aged sirloin, chorizo, and garlic mashed potatoes
Free Range Chicken Breast $21.50 With potato croquettes, baby broccoli, and black truffle fonduta
Rack of Lamb
$36.50 Baked Gnocchi, lemon cream, and rosemary lamb reduction
Double Cut Pork Chop With vegetable pakoras, portobellos, and balsamic pan sauce
Filet Mignon 10 oz. $29.50
Filet Mignon au Poivre 10 oz. $30.50
New York Sirloin 14oz. $29.50
New York Sirloin au Poivre 14oz. $30.50
Prime, Dry-Aged Delmonico 16 0z. $27.50
Kidney Lamb Chops $20.50
Veal Chop $26.50
Prime Rib of Beef $30.50

Garlic Mash Potatoes
Baked Stuffed Potato $5.50
Asparagus $7.50
Hash Browns $6.50
Creamed Spinach $6.50
Butternut Squash $6.50
Grilled Portobellos $7.50
Onion Crisps $5.50
Jay Murray, Executive Chef
Mukesh Ramnarine, Executive Sous Chef
James Davidson, Sous Chef

Hazelnut-Toffee Cheesecake
With praline sauce and brandied chantilly
Apple Cranberry Crisp With caramel-cider sauce and vanilla ice cream
Tiramisu Parfait Tia Maria biscotti
Golden Briche Bread Pudding With cinnamon ice cream and butterscotch sauce
Profiteroles With hot fudge sauce and chocolate pastry cream
Fallen Chocolate Souffle Cake With vanilla beam ice cream and chocolate sauce
Vanilla Bean Crème Brulee
Trio of Sorbets
With Fresh Berries
Cheeses Pierre Robert, Saint Agur, and Lancashire
Desserts $8.50
Cheeses $ 12.50
Ana Melo, Pastry Chef