: This white-tablecloth Boston-based beef and seafood restaurant offers USDA Prime steaks that are aged longer on the bone than those at most steakhouses for extra savor. Filet mignon is the menu’s signature, but the rich bone-in rib-eye gives it a run for the money. Also worthy is a rarity: a prime rib that is true Prime beef, and a rib rather than a cheaper cut; go for the more flavorful double cut as opposed to the boneless single cut, if you can share it with a friend, with sides of creamed spinach and mashed potatoes spiked with blue cheese. Gargantuan shrimp cocktail and lobster salad served in the shell vie for starter status. Key lime pie may be the most popular made-in-house dessert, but the imported seven-layer chocolate cake is irresistible.

Abe & Louie's

Abe & Louie's Restaurant Review

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