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Signature steaks and service at Abe & Louie's
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At Abe & Louie’s, it’s all about the duo of flavor from the rich steaks and delightful wine selections that sets this Boston steakhouse above the par. The restaurant has been a standout in the dining scene since it opened more than 10 years ago.
When you first walk into the restaurant located on Boylston Street near Copley Square, you will wonder if a steakhouse can live up to all the hype surrounding this popular decade old eatery. Abe & Louie’s exceeds expectations, which is the secret to its lasting success. The restaurant sets the standards high from the start with its exceptional service and doesn’t compromise throughout the meal with its tasteful selections. If you go in the warmer months, be sure to request a seat on the patio for al fresco dining and people watching along one of Boston’s busiest streets.
We started off with a sampling of the most enormous shrimp cocktail. Tender and sweet, they arrived with an extra spicy horseradish sauce for dipping. While the menu here stays relevant with Louie’s carpetbagger steak, it also pays homage to the dishes diners have come to love over the years, including filet mignon and aged prime New York sirloin. All of the steaks are aged six weeks on the bone to ensure the most flavor.
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The rich 24-ounce ribeye had amazing marbling and was an enormous cut that nearly overflowed the plate. The bone-in filet has become a signature steak for good reason. The seasonal vegetables keep the menu fresh and the sautéed crimini and Portobello mushrooms should not be missed. We split the jumbo baked potato and our server asked if we wanted melted cheese poured over the top. Since we weren’t watching our diet, we indulged in the heavenly smothering and were glad we did.
Classic entrees also included a swordfish chop, wood grilled or broiled salmon filet, boiled or baked stuffed Maine lobster, whole chicken and lobster casserole. Other steaks and chops included a 40-ounce prime porterhouse for two, prime double cut veal chop, sirloin au poivre and sliced sirloin. The ever-changing roster of weekly specials included such offerings as filet of beef Wellington, Abe’s famous crispy pork and steak house beef ribs.
Abe & Louie’s kitchen staff always maintains impressive consistency turning out hundreds of dishes each evening cooked to perfection. Polished service and well informed servers earn extra points for the attention to detail.
Desserts here should not be missed. We could barely save enough room but when our server highly recommended the key lime pie, we couldn’t resist. Made with real lime juice, the enormous slice was more than enough to share between two people. The fresh baked apple pie sounded heavenly, as did the hot fudge sundae made with their own signature Callebaut-Belgium hot chocolate sauce.
Abe & Louie’s is open daily for lunch and dinner with brunch being served on the weekends. The restaurant is located at 793 Boylston Street, Boston. For reservations or more information, call (617) 536-6300 or visit them online at www.abeandlouies.com.
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