On Monday night the Boston Chops team held a preview dinner, and the Herald shares a few details including just what kind of steak to expect. Per the Herald, the restaurant will be "a neighborhood twist on the steakhouse concept, with a raucous cocktail scene" and a raw bar. Owner Brian Piccini likens the space to Eastern Standard, saying there will be a long bar on the left side of the restaurant. On to the meat.
There will be "classics such as rib-eye and filet mignon, but there will be a focus on underutilized cuts (hangar steak, skirt steak, short ribs)" from cattle hailing from small, Midwestern farms. Possible menu item: fingerling potatoes cooked in duck fat with lardons and in-house, plum-based steak sauce, which will also be sold by the bottle. Boston Chops is headed for the former Banq and Ginger Park space on Washington Street in the South End.