Why You Need To Check Out Abe & Louie's This Weekend 2017

Photo Credit: Abe & Louie’s

Continuously hailed as one of the best steakhouses in Boston, Abe & Louie’s offers prime aged Midwest steaks, hearty sides large enough to share, an extensive wine list with a Reserve Collection, and a just-introduced Sunday brunch. The classic decor of dark woods, white tablecloths and serious servers are just a few reasons why this Back Bay haute spot remains a standout.

Last Sunday, they introduced a jazz brunch on Sundays featuring dishes like eggs Benedict with filet mignon, crab meat, and lobster; and Abe’s French toast with maple banana topping. The brunch, which runs from noon to 3 p.m., is held in the upstairs dining room, a former speakeasy that was once graced by musical legends like Judy Garland and Ella Fitzgerald.

Photo Credit: Kellie Speed

On a recent visit, our friendly and knowledgeable server, Matt, greeted us and got us started with a strong gin martini, perfectly poured with the remainder served chilling in a glass on ice. Did we mention how big this cocktail was? Glasses of wine can also be sampled in your choice of either a six or nine-ounce pour.

The addicting bread here is worthy of a mention – four warm melt-in-your-mouth rolls arrive topped with sea salt conjoined by a pool of melted butter. There isn’t a better way to start off the meal, but be sure to save room for some appetizers that you won’t want to miss like a sampling of fresh Blue Point oysters served by the half dozen, pepper seared ahi tuna, a jumbo lump crab cake or beef carpaccio.

The wood-fired bacon here is one of the best finds on the starter menu. Charred, crispy and full of flavor, three thick slices are topped with blue cheese and served with sides of whole grain mustard and sweet peppadew relish to further complement.

Photo Credit: Abe & Louie’s

When it comes to steaks, we recommend the well marbled, bone-in aged, wood-fired prime ribeye that arrives swimming in a pool of its own juices. Our server recommended we try their specialty bone-in filet mignon and we were glad he did. The enormous 16-ounce cut was full of flavor and so tender you could almost cut it with a fork.

All of the steaks here are served a la carte so be sure to pair them up with a few sides (each is large enough to share between two guests and they can also be ordered in half portions so you can sample a few). Our favorites include the classic creamed spinach, sauteed mushrooms, loaded baked potato and creamed corn made even better with the addition of applewood smoked bacon.

Photo Credit: Kellie Speed