Grill 23 & Bar
161 Berkeley St. (Back Bay)
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Boston, MA 02116
617-542-2255 | Make Restaurant Reservations
Cuisine
Open
Dinner nightlyFeatures
- Private room(s)
- Full bar
- Reservations suggested
- Valet parking
- Business casual
Wine
Great Wine List* Click here for rating key
Grill 23 ushers the classic American steakhouse into the twenty-first century. Yuppies and board chairmen hold court over huge slabs of meat. Big red wines flow like chatter on the trading floor. While we like the show, we relish the fare, too. Chef Jay Murray is no chop chump: though the steaks are the stars, the whole menu is a class act, from grilled dayboat scallops to truffled tater tots (which Murray was one of the first chefs to introduce locally) to elegant sweets like white chocolate semifreddo. Cuts of meat range from skirt steak frites to bacon-wrapped sirloin to a 24 oz. porterhouse, while salmon, pasta, meatloaf and chicken with risotto round out the entrées. A notable wine list balances showpieces with genuine finds. The upstairs private dining suite is an elegant touch. Across the board, Grill 23 delivers blue-chip consistency. |
Soothe
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Sip
We've reviewed libations of all sorts—everything from Top Wines, Top 10 Vodkas, Top 10 Spirits and Top 10 Prestige Cuvées to bottled water and fine tea from around the world.
Give
Looking for a gift? You'll find great ideas for foodies and fashionistas, globetrotters and gourmands. Our categories include Top 10 Valentine's Day Gifts, Top Spa Gifts and more. Nothing like the present!
Serve
Try out a new international cuisine or plan your next dinner party with help from our cookbook reviews. We've explored everything from desserts and sweets to books by famous chefs from around the world.

RESTAURANT AWARDS
Just published! Our annual restaurant issue features the Best Cheap Eats and our Top 40 U.S. selections, including including Corton in New York and more!













Grill 23 ushers the classic American steakhouse into the twenty-first century. Yuppies and board chairmen hold court over huge slabs of meat. Big red wines flow like chatter on the trading floor. While we like the show, we relish the fare, too. Chef Jay Murray is no chop chump: though the steaks are the stars, the whole menu is a class act, from grilled dayboat scallops to truffled tater tots (which Murray was one of the first chefs to introduce locally) to elegant sweets like white chocolate semifreddo. Cuts of meat range from skirt steak frites to bacon-wrapped sirloin to a 24 oz. porterhouse, while salmon, pasta, meatloaf and chicken with risotto round out the entrées. A notable wine list balances showpieces with genuine finds. The upstairs private dining suite is an elegant touch. Across the board, Grill 23 delivers blue-chip consistency. 

