This outpost of the Boston steak house cooks up slabs of well-aged, USDA Prime beef like nobody’s business. Two of the best are the bone-in ribeye and New York sirloin. Start with a crab cocktail, but don’t neglect side dishes like
The former Upper Deck at Boston’s on the Beach is now the more upscale, seafood-oriented spot. The menu ranges from familiar to slightly more inventive, from a classic lobster bisque and crisp-tender fried clam bellies to duck
Harbor Beach Marriott Resort, 3030 Holiday Dr.
The menu is heavy on seafood and changes several times a week. We recommend the sautéed Florida red snapper or the indulgent butter-roasted Maine lobster. For dessert, try the popular roasted banana crème brûlée.
Surrounded by views of the Intracoastal, this Old Florida-style restaurant features seafood and selections for land lovers. Entrées come with soup, salad, a sorbet course and fresh breads. We love the prime rib.
With its roots in New York’s Angelo’s of Mulberry Street, this venue is always packed. Homemade stuffed manicotti is aromatic and glorious. Tramonti’s platter for two, containing fillet marsala, veal cutlet with prosciutto, fried zuc
Few present Greek cuisine better. Expertly prepared dishes cover the spectrum of Mediterranean cuisine, from cold appetizers (dolmades; grape leaves stuffed with rice and herbs) to hot starters (spanakopita, baked phyllo with spinach
“Top Chef” Lindsay Autry and pastry chef Sarah Sype have transformed the Sundy House menu into a “soulful” blend of Mediterranean flavors and Southern comfort food—served in arguably the most beautiful restaurant and gar
Casually hip ambience, friendly service, moderate prices and a blend of sushi and nouveau pan-Asian fare make this a popular destination. The quality of its seafood and care in its preparation are what gives Lemongrass its edge.
This casual, unpretentious restaurant from Burt Rapoport in the west part of town never fails to delight diners. Expect attentive service and crisp execution of everything—from meat loaf, burgers and fried chicken to flatbreads and
A farm-to-table restaurant focusing on good-and-good-for-you cooking. The menu, from Rack’s exec chef Matthew Danaher, features seasonal ingredients prepared with minimal butter, cream and fats, yet flavorful enough to keep