Let me start with saying that I think BosGuy knows every single staff member at Boston Chops. He is welcomed in with open arms and I swear if there was no room at the bar for us to sit, they may actually kick someone unceremoniously off their stool. Of course, I am kidding here but I am trying to build a picture of this staple (BosGuy) to the South End dining scene.
Following the enormous success of the outstanding Deuxave in Back Bay (I really do need to go back there soon) and dbar in Dorchester, the team of Chris Coomb’s and Brian Piccini’s opened Boston Chops in 2013. Boston Chops is self-described as an “urban steak bistro,” which offers you a classic steak menu with a “refined twist on the splendor for which steakhouses are well-known.”
The restaurant is unpretentious while also being sumptuous with deep cushiony red seating around dark wood tables, leather quilted booths on one side and a wall of floor to ceiling wine fridges on the other. We headed straight for the “reclaimed wood” bar, which seats 30 people and sat down in two open seats.
The brunch menu offers drinks of Bloodies with options like Spicy Charred Shishito and Eye Openers such as the Chops “House” Cappuccino with Bourbon and Amaro. It was sunny outside and a hint of spring was prickling at our sweater covered necks so we decided on a bottle of Jean-Luc Columbo Rosé to share. Aren’t Wine Sundays the best?
The brunch menu offers the standard traditional fare of omelets, steak and eggs, burgers and salads. They also offer an awesome seafood plateau.
I have been to get our of my creature of habit ways and always picking the Eggs Bennie, but I fear I have fell into the trap of now always picking the Croque Monsieur or Madame. I think my last three brunch reviews were all about the Croque! Croque Monsieur it was to be. Huge slabs of bread wedge a serious amount of salty Virginia ham and comté cheese and smothered in a mornay (béchamel) sauce. This is serious and really good Croque Monsieur. Paired with appropriately salted fries and a lightly dressed arugula, this dish was breakfast, lunch and dinner on a plate!
BosGuy opted for the Burger. A big juicy steak burger is topped high with bacon, cheddar and their own BC sauce. He polished off his whole plate barely leaving any evidence of food ever being there. I think we can safely say he enjoyed his burger.
Whether they know my friend or not, there is no questioning the high level of service from the staff at Boston Chops. They make every experience at their restaurant memorable with thoughtful and friendly service.
I realized after writing this post that while I have enjoyed brunch at Boston Chops more times than I can remember, I have actually never been for dinner. I have to change that soon!