That was some nap dream you had.
Cows. Renegade potatoes in iron chariots. The Amish.
Very weird.
But it would appear you’ve got a touch of ESP.
Because it’s all relevant to Boston Chops, a sexy new South End steakhouse courtesy of the team behind Deuxave, opening today on Washington Street in the old Ginger Park/Banq space.
You’ve come to expect certain things from a steakhouse. This has those things, and then some. To wit: pressed-leather banquettes. Raw bar. Vintage-y streetlights. And a gorgeous 30-seat bar made by the Amish using their reclaimed barn wood (it’s not a steak joint without a touch of the Amish).
The plan: you’ll head in tonight to catch up with a softball buddy. Grab some bar space across from the antique metal lockers. Toss back some oysters and Manhattans. If you want to watch the game, flat-screen TVs will pop out from a semi-magical compartment.
But later this week, you’ll commandeer a table in the back and split the insane twice-baked potato (cheese curds, pork belly and cheese on an iron skillet) with a carb-friendly date. One who also doesn’t balk at beef tongue, hanger steak or a 14-ounce double-cut pork chop with Carolina dry rub and glazed apples.
You know, like your ballerina friend.
Cows. Renegade potatoes in iron chariots. The Amish.
Very weird.
But it would appear you’ve got a touch of ESP.
Because it’s all relevant to Boston Chops, a sexy new South End steakhouse courtesy of the team behind Deuxave, opening today on Washington Street in the old Ginger Park/Banq space.
You’ve come to expect certain things from a steakhouse. This has those things, and then some. To wit: pressed-leather banquettes. Raw bar. Vintage-y streetlights. And a gorgeous 30-seat bar made by the Amish using their reclaimed barn wood (it’s not a steak joint without a touch of the Amish).
The plan: you’ll head in tonight to catch up with a softball buddy. Grab some bar space across from the antique metal lockers. Toss back some oysters and Manhattans. If you want to watch the game, flat-screen TVs will pop out from a semi-magical compartment.
But later this week, you’ll commandeer a table in the back and split the insane twice-baked potato (cheese curds, pork belly and cheese on an iron skillet) with a carb-friendly date. One who also doesn’t balk at beef tongue, hanger steak or a 14-ounce double-cut pork chop with Carolina dry rub and glazed apples.
You know, like your ballerina friend.
