Steak & Eggs at Met Back Bay

Here's the first of your daily reminders to go eat up the specials that chefs around town are offering for Greasy Spoons Week. Next on the list are two choices from chef Brady Duhame at the Met Back Bay. "I could eat this dish day or night but especially at night with a few beers or for brunch after a night of drinking with your friends," he says.

Go for the whole shebang with Duhame's Steak & Eggs, a grilled 22-ounce prime bone-in ribeye with two farm eggs cooked in bacon fat with a baked, stuffed, loaded potato and red eye gravy ($65), or just get the potato on its own; it's packed with bacon, scallions, and shaved, aged cheddar ($11). Both dishes are available through Sunday, July 21st.
· All coverage of Met Back Bay on Eater [~EBOS~]
· All coverage of Greasy Spoons Week on Eater [~EBOS~]
[Photo: Cal Bingham]