Ocean Prime is the culmination of a creative exercise we started in 2006 to define the best in culinary, beverage, service and atmosphere. Their team wanted to pair a great steakhouse with a great seafood restaurant. We imagined a place where our guests are greeted by name and partner with us in adventures of great food, wine and libation.
Ocean Prime was not developed overnight. Their executive chef teams traveled, tasted and compared notes to refine a menu that would ignite curiosity and surpass expectations. Their operations teams sourced the finest and the freshest ingredients to elevate every plate that leaves our kitchen. They curated a Wine Spectator-honored wine list for perfect pairings. And they poured energy with a fresh twist into the creation of our signature cocktails, expertly prepared by our well-trained bar chefs.
Step into the bustling steakhouse known as Grill 23 and you will be greeted with impeccable service and first rate steaks. Located across the street from the old John Hancock building and in what was once the commodities trading floor of the old Salada Tea Company, this award-winning and nationally recognized Back Bay steakhouse has emerged as one of the city’s standouts.
The two-floored dining room focuses on an open-air kitchen where guests can watch Executive Chef Jay Murray prepare each signature dish. The a la carte menu at Grill 23 features quality steaks with even higher price tags ($40 to $50) such as a dry aged New York strip, Kobe cap steak, bone-in filet and ribeye, but returning diners believe it’s worth every penny. The wine list, which reads more like a book, is truly amazing featuring red reserves like a 1998 Screaming Eagle cabernet that goes for a handsome $1,400 per bottle. When the restaurant fills in on the weekends, expect the noise level to rise tremendously, so depending on your mood book a reservation early for a quiet celebration or later for a more lively atmosphere. Visit grill23.com for more information.