It’s always nice returning to a favorite staple for a familiar dining experience, but it’s even better when that old friend has something new and special to offer.
After a recent lunch visit to Abe & Louie’s in Back Bay, we were thrilled to see that, although a few years have passed since we last visited, like all BFFs, while some things have changed, i.e. a few menu items have been tweaked or added, much remains the same.
From serious servers ushering out enormous seafood towers to sumptuous booths designed for lingering, this popular steakhouse still continues to get it right every time. Our knowledgeable server told us about a few new additions to the menu, which included three types of Kaviari caviar (Kristal, Oscietre Prestige and the decadent Oscietre Gold), crispy pork belly served with a blue cheese fondue and red pepper jam, and Wagyu beef carpaccio.
We started off with a selection of fresh Spindrift oysters on the half shell from Westport, Mass. The deep cups were a perfect combination of brine followed up by a creamy finish. The jumbo (as in fork and knife ginormous) shrimp cocktail was served with a side of fresh horseradish and spiced up cocktail sauce.
For lunch, the filet mignon BLT is a real standout here. Cooked to our medium rare liking, the melt-in-your-mouth filet mignon was served on toasted brioche bread accompanied by a generous portion of crisp golden French fries.
We would be remiss when visiting Abe & Louie’s if we didn’t order what they are best known for here – their signature high-quality steaks. The lunch menu features everything from an eight-ounce Wagyu hanger and steak au poivre to a 12-ounce New York strip and uber tender filet mignon.
The satisfying 16-ounce prime boneless ribeye was well marbled, perfectly seasoned and extremely flavorful. Steaks are served a la carte, so we recommend pairing them up with a side of roasted mushrooms rendered in A5 Wagyu for more flavor; Brussels sprouts topped with truffle oil; or their famous au gratin potatoes. (Our server told us a recent recipe change has made them a little less “cheesy” and a tad more “potatoey,” but they remain a whole lot delicious).
Seafood selections include crab cakes, Nova Scotia salmon and day boat scallops. There is also a brick-pressed chicken served with a side of haricots verts and whipped potatoes, as well as Tuscan-style tomato risotto with farm vegetables.
If you can save room for dessert (trust us, it’s hard to do), the key lime pie should not be missed topped with mascarpone whipped cream. Chocolate lovers should overindulge in the warm skillet cookie with candied pecans complemented by a side of vanilla ice cream, or the decadent seven-layer chocolate cake.
Abe & Louie’s is located at 793 Boylston Street in Boston. There is a second location in Boca Raton, Florida.
