Steakhouse

Where Meat Lovers Unite

Del Frisco’s Double Eagle Steak House

Sleek and visually stunning, Del Frisco’s Double Eagle Steak House on Liberty Wharf in Boston’s Seaport District has long been a regular haunt for power players, world-class Boston athletes and in-the-know foodies looking for a great piece of perfectly cooked steak. In warmer weather, stake out your spot on the expansive waterfront patio or grab a post-work seat at the circular bar inside the sprawling restaurant. Sip on one of 1,200-plus wine choices while noshing on appetizers like seared Wagyu beef carpaccio or the thick-cut bacon au poivre with bourbon molasses glaze. Then, get right to the dishes that really lured you in, like the 24-ounce prime porterhouse or the spectacular Wagyu tomahawk chop.

—JESSICA BOWNE

250 NORTHERN AVE., BOSTON, MA

617-951-1368, DELFRISCOS.COM

The Capital Grille

Mention a high-class steakhouse to any southern New Englander, and The Capital Grille immediately comes to mind. The steak options speak for themselves: seared tenderloin with butter poached lobster tails, bone-in Kona coffee-crusted New York strip with shallot butter and gorgonzola- and truffle-crusted dry-aged New York strip. You can also keep it simple and order a delectable 10-ounce filet mignon or 24-ounce dry-aged porterhouse. However, no steak at The Capital Grille is complete without some sharable à la carte sides, like soy-glazed Brussels sprouts with bacon and lobster mac ‘n’ cheese. Don’t leave without trying the Stoli Doli, the grille’s signature martini with Stoli vodka infused with fresh pineapple, chilled and served straight. With three locations in Mass. (Boston, Burlington and Chestnut Hill), one in Providence and two in Conn. (Hartford and Stamford), it’s easy to find a location to your liking.

—JENNIFER SPERRY

THECAPITALGRILLE.COM

Pate’s

If a nice juicy steak is your pleasure, Pate’s in Chatham is where you’ll want to be. Pate’s opened in 1957 and has been serving classically prepared food and hand-cut steaks ever since. The steaks and seafood are cooked over an open-hearth grill that is visible from the dining room, which adds a bit of show to your meal. The rustic dining room, with beamed ceilings and maroon over white tablecloths, is retro in a fun way. Customer favorites include prime rib, filet mignon and the fabulous house-made baked stuffed potato. Start your meal with shrimp scampi or oysters Rockefeller and then follow up with a meaty rump steak or grilled swordfish. If you still have room for dessert, the house specialty is the snowball, a scoop of vanilla ice cream rolled in coconut and served with hot fudge.

—LAURIE HIGGINS

1260 MAIN ST., CHATHAM, MA 508-945-9777, PATESRESTAURANT.COM

Ocean Prime

The best of sea and land meet on the plate at the Seaport District’s newest haute spot: Ocean Prime. Start your meal with the white truffle caviar deviled eggs before digging into a lobster roll with pickled serrano pepper and kiwi from the sushi menu. Eventually the big decision hits: surf or turf? It’s hard to decide between the sea scallops with Parmesan risotto, the Chilean sea bass with champagne truffle sauce or a prime steak, perhaps an 8-ounce filet mignon or a 16-ounce ribeye. The sides are a menu unto themselves with favorites like jalapeño au gratin, creamy lobster mashed potatoes and asparagus with hollandaise.

—JESSICA BOWNE

140 SEAPORT BLVD., BOSTON, MA 617-670-1345, OCEAN-PRIME.COM

10 Prime Steak & Sushi

The atmosphere is playful and designed to stimulate the senses with a bright cobalt blue liquor display behind the bar and a variety of funky lighting and art installations. But there’s more to 10 Prime Steak & Sushi in Providence than just its intriguing interior. As one of the city’s leading steakhouses, it sources corn-fed Angus beef from the Midwest, hand cuts the steaks and ages them for four weeks for optimum flavor and tenderness. Once your steak is selected, you can then “top it off” with additional indulgences such as bacon-wrapped scallops or pair it with crispy onion strings, truffle Parmesan fries, asparagus, edamame or any number of vegetable and potato sides. But keep in mind that 10 Prime is just as well known for its sushi menu featuring nigiri, sashimi and designer rolls. The menu, dense with the best of east and west, demands more than one visit.

—JENNIFER SPERRY

55 PINE ST., PROVIDENCE, RI 401-453-2333, TENPRIMESTEAKANDSUSHI.COM

Smith & Wollensky

Start by soaking in the sleek environment first. Smith & Wollensky, on Atlantic Wharf in the Seaport District (there’s a second location in Back Bay), has an intimate patio overlooking the harbor and the Boston Tea Party Ships and Museum. Grab a seat at the spacious bar inside for a glass of wine and one of the signature crab cakes with cognac mustard or snag a table to dine on coffee- and cocoarubbed filet or tender filet mignon with gorgonzola crust. Hungry? Try a seafood tower with chilled lobster, oysters, littleneck clams and Alaskan king crab. Don’t miss a thick slice of the restaurant’s chocolate cake, easily one of the best desserts in the city.—JESSICA BOWNE

294 CONGRESS ST., BOSTON, MA 617-778-2200, SMITHANDWOLLENSKY.COM

Boat House

If seafood with a view is in order, then the Boat House in Tiverton is a no-brainer. Set right on the banks of the Sakonnet River, with Mount Hope Bay in the distance, this drive-worthy eatery offers mesmerizing water views from the main dining room as well as the expansive outdoor patio, where tables are highly coveted on warm-weather days. Describing itself as taking the “seafood shack” to the next level, the Boat House excels in seafood prepared myriad ways. From raw bar treats to pan-roasted salmon or hake to surf & turf, there is something to satisfy every oceanderived craving. Besides locally sourced seafood, the restaurant also uses area farms whenever possible. Aquidneck Honey, Barden Family Orchard, Baffoni’s Poultry Farm and Matunuck Oyster Farm are just a few on their long supplier list.—JENNIFER SPERRY

227 SCHOONER DR., TIVERTON, RI 401-624-6300, BOATHOUSETIVERTON.COM

Brewster Fish House

The exterior, a shingled cottage, is unassuming, blending in with its surroundings on Route 6A, but the cuisine served inside is anything but ordinary. The Brewster Fish House, once a retail fish market, is now an award-winning restaurant led by executive chef Jeremiah Reardon, whose carefully curated menus showcase seafood at every turn. But ultra fresh fish and shellfish are just the beginning: Reardon’s sophisticated sides, creative presentations and thoughtfully conceived wine list elevate the entire dining experience, bringing customers back again and again. Both the lobster bisque and Fish House chowder are equally popular, and it’s hard to resist starters like calamari made with Point Judith squid or Stoney Island mussels served in a tomato, leek and saffron cream bath. But leave room for memorable entrées such as the white sage-roasted cod with onion tart or the true North Atlantic salmon with crème fraîche potato purée. Stay for dessert—the vanilla bean crème brûlée and artisanal cheese plate are smart choices—and you won’t be disappointed.—JENNIFER SPERRY

2208 MAIN ST., BREWSTER, MA 508-896-7867, BREWSTERFISHHOUSE.COM

Midtown Oyster Bar

Sited right at the start of Thames Street, in the heart of downtown Newport and overlooking the city’s harbor, Midtown Oyster Bar is a seafood lover’s oasis. Its raw bar is one of the region’s largest and produces perfectly chilled on-the-halfshell beauties that won’t last long on your plate. The two-story restaurant houses a variety of eating and drinking “destinations,” including three dining rooms, two outdoor decks and two trendy bar areas. On the first floor, there’s even a cozy, wood-paneled tavern, where sampling the Midtown Oyster Stout (an exclusive brew made for the restaurant by Harpoon) is par for the course.

Stroll past other diners and you’ll notice the consumption of almost every seafood dish imaginable. You’ll see oyster shooters, tuna tartare tacos, crab cakes and various ceviches and chowders. And these are just starters: entrées run the gamut from grilled Norwegian salmon to pan-roasted Atlantic swordfish, not to mention tempting steaks and burgers. Perhaps the best thing about Midtown Oyster Bar, besides the view and the atmosphere, is that a big meal is not required. Simply sit at one of the bars, enjoy a glass of champagne or even a specialty cocktail like the pomegranate margarita and a couple oysters and some shrimp, and life will be instantly good.—JENNIFER SPERRY

345 THAMES ST., NEWPORT, RI 401-619-4100, MIDTOWNOYSTER.COM