Boston Chops to Serve 'Underutilized Cuts'

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.

· Fast Food [BH]
· All coverage of Boston Chops on Eater [~EBOS~]
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[Photo: Future Boston Chops space/Block Ave Blog]