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Review
Smith & Wollensky was one of the best, if not the best
steakhouse I have ever been to. The restaurant itself is located in an
old cadet headquarters that was constructed in 1891. Included in this
structure are four floors of dining each with its own motif, ranging from a
battle room to an eagle room, all contributing to the overall patriotic
theme. We had reservations early on a Saturday night and were seated on
the second floor. The dining room was at about half-capacity, but the
atmosphere was still quite boisterous. Noise could definitely become an
issue at full capacity. For appetizers we tried the Tuna Tataki, which was
as outstanding as what you may find at a sushi bar. For our entree we
shared the Filet Mignon for two and a 2.5 lb. Maine Lobster. We also
sampled the Whipped Potatoes and the Sautéed Mushrooms (the appetizer
portion is prepared for two and served in a small cooking pot). The
Filet was the most tender and flavorful I have ever had, and the lobster
was just what you’d expect from a Maine Lobster (it was also
de-shelled at the table which is a feature that I really enjoy). The
potatoes were good, but certainly not anything to write home about, and
the Sautéed Mushrooms were very good. To top the meal off we had
Crème
Brule, which was separated into
three dishes of vanilla, chocolate, and Irish cream. The service was
excellent - my water was never empty and the waitress was extremely
attentive and polite, but again this was at an hour when business was
not booming. This is a pretty expensive restaurant, but there is always
a price on quality. Valet parking was available, which is nice as
parking in Back Bay can be difficult. Overall I would highly recommend
this restaurant if you are looking for a great piece of steak and a nice
upbeat atmosphere. –Greg H. |
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