Grill 23 & Bar continues its trailblazing legacy with a new chef and a helluva wine cellar.
If steak restaurants were like action heroes, Grill 23 & Bar would channel James Bond. Sophisticated, cool and understated, the restaurant can serve up a Grade A5 Wagyu striploin as easily as 007 can pull a trigger. Or pour a glass of impeccable vino, as the eatery just won the Grand Award—one of five restaurants in the world to win the Wine Spectator’s highest wine honor. On top of that, executive chef Brian Kevorkian, a veteran of NYC’s Eleven Madison Park and the Berkshires’ Blantyre, is gearing up to wine and dine fans with even more heroic style. 161 Berkeley St., 617.542.2255, grill23.com
Which comes first, wine or the dish? A little bit of both, actually. There are certain menu items like the salmon tartar that work with a wide range of whites, but other dishes like the stone fruit and tomato panzanella salad really target a full-bodied California Cabernet. Just knowing that we have such a huge wine list opens the kitchen up to being creative.
Do you have a favorite entrée? We’ve actually spent the past six months perfecting the technique of a Rye whiskey-aged steak. All the flavors of fall—cinnamon, allspice and vanilla are in the seasoning and the aging process.
Any Grill 23 future missions? What I love about Grill 23 is that it’s the only independently owned steakhouse in Boston, so I have a lot of flexibility to be creative with the menu. We’ve been utilizing local farmers more than in the past to really bring a farm-to-table element to the menu and prepare dishes that reflect the season. Based on what is fresh at the farm, I can change my menu overnight. That’s special.