|Chef Christopher Coombs assists vampire vixens on stage|
The grand opening of Boston Chops was quite a sight for sore eyes. As beautiful urbanites sipped craft cocktails, savored succulent oysters and sampled the likes of sliced beef tongue, scantily clad cowboys combed the crowds and vampire vixens brought venom to the scene.
“We wanted to make a statement with the opening party,” Chef Christopher Coombs said in a recent interview. With a cheerful bartender chained to the ceiling, the extraordinary was far from ordinary even for the South End.
On a regular night, Boston Chops avoids the avant-garde; allowing the ambiance and plentiful provisions to speak for themselves. The dinning room’s decor joins rich wood with exposed brick and has an industrial meets metropolitan feel. Ornate lighting hangs from an exposed beam ceiling and mimics the fixtures found in Clos de Vougeot in Burgundy, France.
Boston Chops is the latest collaboration between Coombs and business partner, Brian Piccini. The dynamic duo is also responsible for dbar in Dorchester and Deuxave in the Back Bay. The restaurateurs have built a serious steak selection to include cuts of hanger, flat iron, skirt, filet mignon, rib eye and New York strip. The beef is all-natural, free-range steer hailing from Nebraska and all are served with sauces made from scratch.
The meatless masses can also enjoy a meal at the urban steak bistro. From wild mushroom cavatelli with arugula to seared scallops with braised leeks, there’s a dish for every desire. Even patrons pining for poutine have hit a hot spot with their twice baked, gravy-infused potato side dish.
Boston Chops is located at 1375 Washington Street in Boston’s South End.