By Forbes Travel Guide Correspondent Kim MacKinnon / tags Boston, Boston Chops, Del Frisco’s Double Eagle Steak House Restaurant, Mooo...., The Capital Grille From the Back Bay to the Seaport District, there is no lack of high-quality steakhouses in Boston — but don’t imagine them all being white-tablecloth-covered, wood-paneled restaurants that require a jacket and tie (though there are plenty of those delicious spots, too). The city offers a surprisingly wide range of steakhouse experiences in hip settings and vibrant environments. Here are four of the tastiest.Mooo Mooo, at the Forbes Travel Guide Four-Star XV Beacon, is an example of a steakhouse concept completely re-envisioned. Don’t worry, you get the usual giant steakhouse portions, with filets and rib eyes perfectly cooked, but you’ll be eating them in a modern dining room with lots of personality. At the Forbes Travel Guide Recommended eatery, opt for the Japanese A5 Wagyu sirloin; 24-ounce, bone-in Delmonico steak;

or grilled Colorado rack of lamb. Maine lobster bisque, sushi-grade tuna tartare and shrimp scampi are just a few of the seafood offerings. An excellent wine cellar boasts everything from hard-to-find bottles to reasonable options from around the world. If you still have room, the bananas Foster is to die for.where to buy sushi grade fish virginia beachThe Capital Grille Just because you’re at a steakhouse, it doesn’t mean you have to order a steak. ichiban sushi menu phoenixAt The Capital Grille in Back Bay, a classic steakhouse, the hamburgers are something special. sushi grade fish coloradoTry the Wagyu Gorgonzola burger with black truffle or the Wagyu cheeseburger with a fried egg on top and see if you aren’t spoiled for the sandwich anywhere else. sushi kan ottawa merivale hours

And when it comes to wine, the restaurant offers 25 different ones by the pour and an outstanding cellar with more than 5,000 bottles.Boston Chops For a long time, the South End didn’t have a steakhouse, but, thankfully, Boston Chops opened and the neighborhood rejoiced the moment after the reservations were confirmed. cooking sushi rice in a bamboo steamerAt the helm is the widely acclaimed Chris Coombs, and his menu boldly goes where many don’t dare, namely with offal like beef heart, tongue and cheek. sushi grade salmon nzIf that’s not your thing, there’s plenty more to fill your stomach, from the tasty warm popovers that arrive at your table gratis to a long list of steaks and chops. jiro dreams of sushi tokyo

Standouts include the John Dewar’s butcher cut of the day, which could be anything from veal to steak, as well as double-cut pork chops and even fried chicken. Boston Chops has more of a bistro feel than a traditional steakhouse, with 20-foot ceilings, a lively bar and coveted banquettes that feel secluded yet are still somehow a part of the action.Del Frisco’s Double Eagle Steak House Restaurant You might not think of heading to the Waterfront District for steak, especially when seafood still reigns supreme in Boston, but you’ll want to make an exception for Del Frisco’s. The 13,000-square-foot restaurant sits right on the water. While the outdoor deck quiets in the winter, you can imagine how vibrant the place gets in July. From the moment you sit down to the time you leave, you can relax into your server and sommelier’s hands. If there’s something about the menu or wine list that a knowledgeable staffer doesn’t know, we’d be surprised. Even more impressive is a culinary roster that runs the gastro gambit from carefully prepared porterhouses to inventive sides such as king crab gnocchi and lobster mac and cheese.

The restaurant, like many steakhouses, draws a lot of local athletes and celebrities, too, so be on the lookout for familiar faces digging into their rib eyes. ← 3 Memorable Road Trips Through Central California Your Backstage Pass To Studio City Macau →Sushi—either you love it or you hate it. Either way, you may be mildly sketched out at the idea of eating raw fish, even if it is labeled as "sushi-grade." So what makes raw fish "sushi-grade?" Don't drop your spicy tuna roll just yet, but there's actually no real definition to the phrase, nor regulation surrounding its use in the US. The term "sushi-grade" can be tossed around by restaurants, grocery stores and suppliers in the same way other sexy food words like "natural" and "pure" are. But that also doesn't mean you're inevitably going to get sick. The FDA regulates fish intended to be consumed raw under their "Parasite Destruction Act," meaning your sashimi has been frozen to -20ºC for at least of 7 days, or -35ºC for at least 15 hours to kill any serious bugs.

This takes care of any infectious parasites in the fish (phew), but still leaves bacterial contamination as a potential risk to consumers. The best thing you can do is be your own sushi-grader and maintain a "fresher-is-better" mentality when it comes to sushi. To keep yourself safe, watch sushi or poké preparation carefully to ensure cross contamination does not occur (like using the same cutting boards and knives for all parts of the sushi, not just the fish). When it comes to grocery store sushi, make sure your rolls are kept cold and consumed as soon after preparation as possible. Or, opt for a veggie roll or cooked fish option. Sushi can be a fun, delicious, and healthful way to enjoy a meal. Just be wise about the "sushi-grade" myth and you can poké or sushi-ritto roll your way to happiness all day.Stay humble, be fearless, and work, work, work, work, work, work.EASTON – What are the ingredients of a great restaurant? Excellent service, a warm and friendly atmosphere, and of course, great food.

At The Foundry in Easton, all those ingredients combine to create one delicious dining experience. While The Foundry may be brand new, owner Neil Levine is no restaurant rookie. “I’ve worked as a chef. I’ve worked as a bartender. I’ve worked as an owner. I’ve been a manager. I’ve bussed tables,” said Levine. “My goal is to send you out of this place with a smile on your face, so whatever it takes to get that job done, we’re going to do.” At The Foundry, Levine has created a space with an intimate dining room on one side, a cool and comfortable bar on the other side, and food from all over the world coming out of the kitchen. “You’ve got Italian, you’ve got Asian, you’ve got French, you’ve got all different types of cuisines, and what we try and do is bring a little of that to everything we do,” Levine explained. The man making it all happen back in the kitchen is chef Logan Powell, whose high standards are evident on every plate.

“When we opened this place, the chef said to us, ‘Let’s be the best restaurant within 20 miles,’ and I said, ‘Why can’t we just be the best restaurant?’ And everything that we do strives to bring us to that level,” said Levine. First and foremost, that means that virtually everything is made from scratch. “We’re butchering our own meats; we’re making our own stocks, our own sauces, our own demi-glaces,” listed Levine. “You can taste the difference in everything that we serve out of the kitchen.” Dishes at The Foundry come in all shapes and sizes, and many are meant for sharing. That includes the addictive Angry Oysters, showcasing fresh shucked shellfish, coated in a crispy Cajun batter. “You bite into it and you get the spice, the crunch, and the nice softness of the oyster and the freshness and deliciousness. It’s just an explosion in your mouth,” Levine said about the popular dish. There’s also roasted tomato and house made burrata topped with basil pesto;

short rib spring rolls with stuffed with smoked gouda; and Caribbean chicken wings with an authentic Jamaican sauce that brings just the right amount of heat and sweet. “You don’t want the spiciness to kill the deliciousness of the flavor, and it’s that perfect blend of spicy, sweet, and spectacular,” Levine added. For a dish that’s beautiful, bountiful, and bursting with flavor, he always recommends the Torched Tuna. “We get some really fresh sushi grade ahi tuna, and we take a blow torch to it and we sear the outside of that tuna. We drizzle that with our homemade mango teriyaki sauce, and then we take a little bit of grilled pineapple salsa that’s got a little bit of spicy, a little bit of sweet, it’s absolutely delicious.” When it comes to entrees, you can go gourmet with a Boston cut sirloin covered in smoked tomato demi-glace and great hill blue cheese butter, or keep it casual with the 10-ounce, grass fed, Foundry Burger. “We serve it with some aged cheddar cheese, some maple cured bacon, and you’ve got to get it with the fried egg on top with that nice loose yolk.

When you break the yolk and it drizzles over the top of the burger you bite into it, it’s like ‘oh my god this is so delicious, how am I gonna eat this?'” One dish you’ll have no problem eating, but might have a tough time finishing, is the big bowl of hearty, heartwarming Bolognese. “You have to have a pasta dish on the menu, and if you’re going to have a pasta dish, it’s got to be the best pasta you can possibly serve,” Levine explained. “So we start with our hand rolled pappardelle. Every day our chef makes fresh pasta dough. We stretch it out, crank it through the machine, he takes his knife, slices nice wide thick noodles. But we don’t stop there. We take veal, beef, pork, lamb, pancetta, and braised beef short rib meat, and we introduce it to our house marinara. And all those flavors become friends, and they fall in love. And when you marry that up with a touch of cream, some aged parmesan cheese, we fold in that pasta, and every bit you taste that love.

You taste that passion. Desserts at The Foundry are worth saving room for. While you can’t go wrong with the giant chocolate chip cookie with salted caramel ice cream, Levine is a big fan of The Foundry’s fresh new take on old-school Bananas Foster. “We start with our homemade vanilla bean cheesecake ice cream. Then we make a homemade strawberry sauce that we drizzle over the top of that vanilla ice cream with some fresh sliced strawberries, a little bit of whipped cream off to the side. Then we take the classic bananas foster,” Levine described. “We slice up some bananas, we throw in some brown sugar, a little bit of butter, and some Cognac. We toss that in the sauté pan and flambé it up, you’ve got this beautiful, nice hot delicious banana kind of caramel sauce, we serve that in a bowl. The dish comes out to your table, you take your spoon of that hot banana mixture, you dip it over the ice cream and the ice cream starts to melt and becomes gooey and kind of drizzles down the plate.