For over twenty five years, Grill 23 & Bar has been New England’s premier steak and seafood grill. Grill 23 & Bar is renowned for its prime, all-natural, dry-aged beef exclusively from Brandt Beef, and fresh, creative seafood presentations. Under the skillful helm of Executive Chef Jay Murray, Grill 23’s dynamic weekly menu showcases Chef’s signature entrées as well as classic favorites. These creatively composed dishes, each reflecting the best ingredients of the region, offer an addition to our à la carte menu. Grill 23’s award-winning wine list has achieved The Wine Spectator’s Best of – Award of Excellence annually since 2002 as well as many other accolades.
In 1983, founder Kenneth A. Himmel wanted to create a world-class restaurant, unlike anything in Boston at the time. He, along with a small group of visionaries, initiated a modern renaissance of fine-dining establishments in Boston’s Back Bay. When Grill 23 & Bar opened its doors in 1983, the combination of innovative cuisine and elegant ambiance earned the restaurant a four-star review from The Boston Globe and quickly made it a major dining destination. For over twenty five years, Grill 23 & Bar has become a landmark for generations of Bostonians.
Located in the historic Salada Tea Building, Grill 23’s elegant decor maintains original turn-of-the-century sculpted ceilings and massive Corinthian columns. This, combined with mahogany paneling, green marble accents, spotless brass detailing and oak floors gives Grill 23 its classic, refined ambiance.
In response to growing demand, Grill 23 & Bar expanded in 1999, adding a second floor that overlooks the main dining room. Located upstairs via a majestic grand staircase, specialty areas include the upstairs bar, lounge, dine-in-wine cellar, and private dining rooms.
In 2008, Grill 23 unveiled yet another expansion. The addition of several thousand square feet created the perfect space for an elegant Private Dining Suite, located on the second level. The new space features meticulous detailing, food-focused art, graceful furnishings, and windows overlooking Stuart Street. The Private Dining Suite is made up of four new private dining rooms that can be reserved individually, in a group, or as one, accommodating 10–140 guests. State-of-the-art audio-visual is available in all of the new rooms with overhead projection, drop down screens, CD/DVD and cable television. The new layout also features an all-new exhibition kitchen that overlooks the dining area.
It’s About The Beef
Since 2003, Executive Chef Jay Murray has exclusively served USDA Prime, all-natural, source verified, humane beef from Brandt Beef in California. Chef Murray went to great lengths to source one ranch that maintained the same beliefs about the quality of beef, humanity and sustainability as he does. His search led him to Brandt, 3 years before Brandt became well known in the industry.
The Brandt Family owns and operates a ranch in Southern California that only raises and processes Freisian steer. They take great pride in the fact that they know the source of every animal that is on their ranch. Every animal is cared for in the most humane way possible—which includes keeping them hormone and antibiotic free. What this means to our Chef and our guests is that every piece of beef served at Grill 23 delivers the best quality and flavor possible, as well as being humane and safe. Although we are not the only restaurant to serve Brandt, we are the first to do so in Boston and purchase and serve more Brandt beef than any other restaurant nationwide.
For 25 years, Grill 23’s mission has been to deliver world-class service and the best available product to our guests; including all-natural, humane meats, dayboat seafood and local produce from sustainable farms.
Himmel Hospitality Group owns and operates three of New England’s top restaurants. We are dedicated to consistently delivering a world-class experience including the highest quality food and service. While not a chain (each of our restaurants operates independently), we work to share the wealth of knowledge and expertise that comes from all managers and employees in our group, to help us give the best overall experience to our guests.
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