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Here's a Preview of Boston Chops' Menu

Chef Chris Coombs

Chef Chris Coombs

We got our Grub-by little mitts on the tentative menu for the hotly anticipated Boston Chops and feel compelled to share a few highlights. (And, because we know you're wondering, the outre steakhouse at the old Ginger Park is shooting for an early February opening.) Now, let's ponder the menu's intriguing points, shall we?

Coombs has told us that steak frites will be a focus, and you'll be able to choose from a smattering of sauces: house, bernaise, bordelaise, French bleu cheese, peppercorn, creamy horseradish, bbq, or chimichurri. As for your sauce vehicle, well, opt for either hanger, flat-iron, skirt, filet mignon, or club-eye NY strip. Naturally, there are also an assortment of chops (short ribs, petit filet, double-cut pork chops).

Non-choppers will find peace in the Ocean & Other Entrees section of the menu, home to dishes like macaroni bolognese with beef, veal and pancetta (we'll be mowing that, thanks) and fried chicken with mashed potatoes. Finally, there's a healthy raw bar, hot apps like fried calamari and French onion soup, and sides like house-cured grilled bacon. As for salads, you'll find iceberg, frisee aux lardon, and Caesar ... but, sadly, nothing chopped.

Related: Boston Chops Will Be the First Big Opening of 2013
Boston Chops: An Urban Steak Bistro

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