about us
TO OUR LOYAL CUSTOMERS...
SINCE 1983, Grill 23 has been the independent steakhouse of Boston. Independence means our reputation is all our own.
In the early 80’s, I began developing Copley Place here in Boston with several partners from Chicago. We often found ourselves looking for a classic steakhouse—a place with food of the highest quality and superior service. Nothing like that existed at the time and we figured we couldn’t be the only people looking for that special dining experience. We opened a space in the old Salada Tea Building with the goal of making it one of the best restaurants in the city. Over the years we’ve made some changes—we only source premium natural meat, added a second floor with private dining rooms, and in March 2014 debuted our new bar. One thing remains the same: our gratitude to our fantastic chefs, dedicated staff, innovative purveyors, and especially our loyal customers.
Ken Himmel
Chris Himmel
Our Talented Team
Valerie Nin →
Executive Pastry Chef
Nick Heilmann →
General Manager
Brahm Callahan, MS →
Corporate Beverage Director
Wine Spectator
Grand AWARD
Since 2017, our celebrated wine program has held Wine Spectator’s Grand Award — a coveted honor granted to fewer than 100 restaurants in the world. Explore plenty of rare vintages along with accessible, perennial favorites from winemakers around the globe.
CIGAR SERVICE
L.J. PERETTI CO.
At most steakhouses, a post-meal cigar is a bygone ritual. We’re keeping this exquisitve tradition alive with help from the tobacconists of the legendary L.J. Peretti Company, a Boston family business since 1870. After dinner, we offer a curated collection of fine cigars for our guests with our tableside humidor presentation. Service includes optional cigar preparation for smoking the same evening. Cigars must be enjoyed outside the restaurant.
OUR BEEF
premier cuts
We have always been devoted to quality at Grill 23. When it comes to our steaks, there’s no cutting corners. Among our excellent purveyors is Brandt Beef, a California-based family farm using sustainable farming and humane husbandry practices and boasting the country’s only Master Chef’s Institute Seal of Excellence for a beef producer. From Wagyu to American Kobe, we take great pride in all the cuts we serve.
