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This meat palace, located in an area that retains the feel of the old seaport prior to terminal touristification, harkens backward to Peter Luger's for its model. A recent meal included an order of cool and bracing bluepoints dabbed with cocktail sauce and heaped with extra horseradish, perfect, cheesy Caesar salad with plenty of croutons, thick asparagus spears sauteed in butter and garlic, and a sliced porterhouse for two. Only the home-fried potatoes underachieved.
While most new steak houses in town have descended to gimmicks or frippery, MARK JOSEPH has stuck with the basics: well-aged and well-marbled meat. Taking Peter Luger as its model, the porterhouse for two comes presliced but still clinging to the bone, buttery and smoky. The accoutrements are also firmly in place: pristine shrimp cocktail, Caesar salad with anchovy dressing, and, in season, asparagus the size of baseball bats., More »
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