What to order at Boston Chops Downtown

History and haute cuisine have always been at the forefront of Brian Piccini’s vision for Boston Chops. The flagship steakhouse opened in the South End’s Penny Savings Bank dating back to 1861, while Boston Chops Downtown showcased a continuation of this vision with its takeover of the former 1890 Old Colony Trust Bank. 

Piccini describes the design goal as one that melds “a luxe, grandiose feel while maintaining a sexy, urban edge.” The mission appears accomplished with floor-to-ceiling marble walls, tufted velvet and leather seating spanning two stories, as well as provocative murals from local artists and original bank vaults. 

As the urban steakhouse breathes life into the Downtown neighborhood, Piccini shares what you should order on your next visit here whether it’s date night or an impromptu office outing.

Wagyu Dumplings 

Inspired by living in Boston’s Chinatown for a few years, Piccini says these dumplings top some of the best from that neighborhood. The handmade dumplings are filled with Wagyu beef and aromatic herbs then simmered in a ginger and lemongrass broth. “As the dumplings soak up the essence of the broth, they become tender morsels of perfection, bursting with savory goodness with every bite,” says Piccini. The dumplings are topped with micro cilantro and a drizzle of sesame oil for a “perfect mixture of flavors and textures,” he adds. It may not be typical for a steakhouse to offer dumplings but this is exactly why you should try them as Piccini says he and chef Corey love using Asian flavors so wanted to include a dish with bold sauces and spices on the menu.

Onion Rings with Chipotle Aioli

These aren’t just any onion rings—this is a tower of onion rings. And even though it lives under the sides portion of the menu, it doesn’t mean you can’t indulge in this golden, crunchy tower as an appetizer. “Provincetown being one of my favorite summer spots, [so] we use Provincetown Brewery’s Golden Ale for the beer batter of our onion rings,” explained Piccini on what could perhaps be one of the secrets to their flawless texture. “With each crispy bite, you’re treated to the perfect balance of sweet, tender onion and crunchy, savory coating, creating a symphony of taste and texture that delights the senses.” Piccini says these can even be ordered as a playful topping on a steak. “Their universal appeal transcends age and background, making them a beloved favorite among all Boston Chops diners.”

8 oz. Choice Filet Mignon

At first glance, one might overlook a filet mignon—but the simplicity of this cut’s preparation that allows the tenderness of the meat to shine through is what makes it so special and representative of “the quality and precision that define our culinary philosophy at Boston Chops.” Served with crisp asparagus, wild mushrooms, creamy goat cheese croquettes and a velvety béarnaise sauce, Piccini says this dish reminds him of an elevated childhood favorite—steak, veggies and a side. “This was a staple in my house growing up and chef Corey takes steak to the next level by preparing the meat with the perfect seasoning blend and cooking to perfection.”

Beef Wellington 

“Growing up, my grandmother used to make Beef Wellington for special family gatherings. It was more than just a dish; it was a symbol of love, tradition, and celebration,” explains Piccini. “Every bite was a reminder of the warmth and joy of those moments spent around the dinner table with loved ones. When I decided to open my own steakhouse, I knew I wanted to pay homage to those cherished memories.” The filet of beef wrapped in the puff pastry is expertly seared to perfection with a caramelized exterior to seal in the juices. There’s also a layer of thin prosciutto to add a subtle saltiness to complement the richness of the meat, describes Piccini on this dish that he refers to as the epitome of luxury. “Nestled atop the prosciutto is a decadent slab of foie gras and beneath this luxurious ensemble lies a generous spread of mushroom duxelles, a finely minced mixture of earthy mushrooms, aromatic shallots, and fragrant herbs sautéed to perfection.” 

Sticky Toffee Pudding 

It may be challenging to save room for dessert, but Piccini teases that this is one of pastry chef Olivier Maillards’ masterpieces. It’s been a guest favorite since Boston Chops opened, he shares: “Chef has mastered letting the bread pudding sit in toffee sauce without getting soggy and delivers a not-too-sweet toffee treat for those who aren’t looking for a sugar rush.” The dessert is drizzled with a luscious butterscotch sauce and topped with fig crumb for a respective contrast of velvety smooth versus delightful crunch.