Best Steak in the U.S.
In a country obsessed with beef, a new generation of renowned butchers and restaurants is redefining what makes a great American steak city.—Alessandra Bulow
Politicians and the business elite often power lunch near the State House in Beacon Hill at restaurants like Mooo, which have a vast selection of beef: dry-aged bone-in cuts, grass-fed and grain-fed. At Barbara Lynch’s Butcher Shop, a wine bar and full service butcher shop, diners can taste over 100 wines and purchase grass-fed beef to take home.
Where to Eat: Chef Ken Oringer’s chic KO Prime serves juicy steaks from ethically raised steer plus locally sourced vegetables and rooftop-grown salad greens. Located in the city’s Leather District, chef/co-owner Tim Cushman’s O Ya is a restaurant best characterized as Japanese-New England fusion, with an enormous menu that changes nightly and includes seven Wagyu beef preparations.