2017, 2016, 2014–2012, 2008–2006, 2002–1999
Best of Boston, Best Steakhouse
Boston’s Best Steakhouse
Most Popular, Top Steakhouse, Top Service in Boston
3 stars (Excellent)
Best of New England – Editor’s Choice; Best Steakhouse
The Best Steakhouse (in Massachusetts)
With a range of unique rooms and flexible floorplans, our Private Dining team is eager to create a custom dining experience tailored just for you and your guests. From intimate celebrations to large presentations and weddings alike there is almost nothing outside of our scope. Event space available for day or evening occasions.
Meredith GallagherGeneral Manager
Meredith Gallagher, a native of Raleigh, North Carolina, began her Boston restaurant career working under luminaries such as Esti Parsons, Christopher Myers and Michael Schlow at Radius. She served as a Food Runner and Hostess before assuming a management role. After two years, Gallagher became General Manager of Tony Maws' Craigie on Main.
Gallagher then went on to begin a three-year tenure as General Manager of Barbara Lynch’s flagship, Menton. While at Menton, she oversaw the application, training and review process in order to become Boston's first and only Relais & Chateaux Grand Chef restaurant. At just 28, she was named on of Eater's Young Guns in 2014.
Gallagher's next assignment was as the General Manager and Wine Director for Townsman. At Townsman, she oversaw all aspects of the pre-opening and very successful opening of this hit restaurant. Most recently, before joining Grill 23 & Bar, Gallagher was Director of Operations for Steel & Rye located in Milton, Mass.
Brian KevorkianExecutive Chef
Most recently from New York City, Executive Chef Brian Kevorkian has returned to his New England roots with more than 20 years of experience.
A Lenox, Massachusetts native, Kevorkian began his career at the 5-star, Relais & Chateau property, The Blantyre where he trained under the tutelage of Relais & Châteaux Grand Chef Christopher Brooks. Brian had stints at The Little Nell in Aspen and Gary Danko in San Francisco. Following his time out west, he returned to New York City and worked in various roles at Eleven Madison Park, The Modern, SHO and BLT Fish, which collectively boast six Michelin stars as well as twelve stars from the New York Times. In 2014 Brian became the Executive Chef of the Loews Regency Hotel overseeing six food and beverage outlets including the ultimate power breakfast scene in the city. Brian’s most recent role was Executive Chef for The Clocktower restaurant at New York’s EDITION Hotel, a venture of restaurateur Stephen Starr and British Michelin starred chef Jason Atherton.
Valerie NinExecutive Pastry Chef
Valerie Nin uses seasonal ingredients to create vibrant dessert dishes that complement Grill 23's classic steakhouse fare.
After earning her degree in Baking and Pastry Arts at Johnson & Wales University, Valerie brought her skills to Himmel Hospitality Group in 2009, where she began her career as Pastry Sous Chef at Post 390. In 2012, she moved to Singapore, where she worked as a pastry chef for a restaurant group, developing globally-inspired desserts for their fine dining restaurants.
She returned to Boston in 2013, initially working at Oleana and Sofra Bakery & Café, before rejoining Himmel Hospitality Group in 2015, this time as Pastry Sous Chef at Grill 23 & Bar. In August 2016, she assumed the role of Executive Pastry Chef.
Brad FichterWine Director
As Wine Director, Sommelier Brad Fichter is responsible for managing over 1,900 selections of wine varietals.
After graduating from Suffolk University in Boston in 2004, Brad assumed the position of Bar Manager at The Federalist and saw the restaurant through as it became the Mooo Restaurant. Brad went on to work at various acclaimed restaurants including Bistro du Midi, Menton and Del Frisco’s. In 2011, he received his Sommelier Certification through the Court of Master Sommeliers. In April 2013, Brad joined Himmel Hospitality Group as Wine Manager under former Wine Director and Master Sommelier Brahm Callahan.
Chris HimmelExecutive VP
Chris Himmel of the Himmel Hospitality Group grew up in the restaurant business. The Himmel family owns and operates three of Boston/Cambridge’s most successful and respected restaurants: Grill 23 & Bar, Harvest Restaurant and Post 390 Restaurant. Chris has been a fixture at the restaurants most of his life; first at Grill 23 & Bar, one of the country’s top steakhouses; next at the iconic Harvest in Harvard Square, where New England farmers and product have been the culinary inspiration for over 30 years, and now at the popular Back Bay restaurant, Post 390, known for its “Farm to Post” menus and “Kitchen to Cocktail” program.
Chris’ philosophy is grounded in hospitality and product. “At our core is the commitment to the finest ingredients and the best trained staff,” Chris explains. A graduate of the prestigious Cornell School of Hotel Administration, Chris set his sights on learning from the best in hospitality, training under Danny Meyer and Chef Thomas Keller. Running the three Boston/Cambridge restaurants owned by Himmel Hospitality Group, Chris brings a deep passion for product and hospitality to each of the restaurants.
A supporter of the Boys & Girls Club, Chris has invited youth members to come in and cook their own garden-grown product and experience the inner workings of restaurants. “It doesn’t get any better than this,” smiles Chris. “Food brings people together in a community. We are happy to bring people to the table.”
Brahm Callahan, MSCorporate Beverage Director
Brahm Callahan serves as Beverage Director of Himmel Hospitality Group and its three restaurants - Grill 23 & Bar, Post 390 and Harvest restaurant.
Brahm is a Master Sommelier, one of only 149 professionals in North America who hold the title Master Sommelier – the highest distinction available in the beverage service industry. Brahm was most recently wine director of Grill 23 & Bar in Boston’s Back Bay neighborhood, where he developed an award-winning list of over 1,900 selections; focusing specifically on new cult producers as well as maintaining a balanced list that offers selections for both wine connoisseurs and novices alike. Before Grill 23, Brahm worked at Himmel Hospitality Group’s urban tavern, Post 390, as well as other top restaurants in Boston such as Excelsior and Rialto. His introduction to wine began at a young age at The Shelburne Falls Wine Merchant, where he learned the business from his mentor Paul-Thiery de la Blotier. In 2016, Brahm became the brand ambassador for Spain’s Ribera del Duero and Rueda wine regions.
Bar opens daily at 4:30pm for drinks