Start Spreading The News - More To Steak Than New York!

GRILL 23 & BAR
161 Berkeley Street
Boston, MA 02116
617.542.2255
www.grill23.com


START SPREADING THE NEWS....
THERE's MORE TO STEAK THAN 'NEW YORK'

*Executive Chef Jay Murray introduces new feature on his menu:
Prime Beef Weekly Chef's Cuts
*Underappreciated, More Flavorful
* 'My Favorite Cuts' according to Executive Chef Jay Murray


Boston, MA....Yes indeed, there is more to steak than the New York Sirloin! Long a mainstay on steakhouse menus, the New York is here to stay. And that is just fine with Executive Chef Jay Murray at Grill 23 & Bar. But he wants guests to know about other fantastic cuts of meat that are, in his words, "underappreciated and more flavorful."

CHEF's CUTS
Murray has unveiled a new feature on the Grill 23 menu: PRIME BEEF WEEKLY CHEF'S CUTS. It seems to be working. Brand new to the menu, the "Chef's Cuts" already account for 6 out of 10 of the most popular dishes on the menu.
This week's Chef's Cuts Menu:

Scotch Tenderloin
Mashed Potaotes, Port-Stilton Jus

Flat Iron Steak
"Deep Dish" Portobello Mushroom Pizza

Sirloin Cap Steak
Wrapped in Bacon, Cheddar Gnocchi

Hanger Steak
Warm Spinach Salad, Deviled Eggs

Skirt Steak
Siroloin Bavette, Cognac Reduction

Steak Au Poivre
Sirloin Medallions, Cognac Reduction

"These are cuts of beef that Chefs love the most" explains Murray. "They are more flavorful, just as tender, and have a different look than the traditional cuts. These are the parts of the animal that butchers traditionally hold for themselves. It is more time-consuming and difficult to butcher these because of where they are found on the cow, but I think the extra time and toiling is worth it! These are amazing cuts of beef. Clearly guests are open to new cuts, because 6 out of 10 of our most popular dishes come from this "Chef's Cuts" menu. I couldn't be happier - people are learning more about beef and tasting some fantastic flavor."

Murray, long a fan of these specific cuts, wants to share them with the public. So why would a steakhouse go to the effort of offering these additional cuts of beef when the New York Sirloin is still so popular and easier to butcher? Because Murray is executive chef at Grill 23 and always strives to go the extra distance. Murray is known for his fanatic zeal in sourcing ranches for hormone-free, naturally and organically raised cattle. He uses family-run ranches, not huge conglomerates. And the difference is obvious to anyone who cuts into his steaks.

As for these Chef Cuts, it truly is all about the ranch, according to Murray. "These choices are particularly great at Grill 23 precisely because of the ranch we work with. Our beef is outperforming more expensive cuts coming from other places."


Awards at Grill 23 & Bar
Grill 23 & Bar, the first steakhouse to open in Boston 22 years ago, and still the one setting the standard, has earned top awards both locally and nationally. Just a sampling:

Zagat Survey, 1996-2006
Top Steakhouse Top Regional American Top Seafood
Top Desserts Top People Watching Most Popular Restaurant

The Wine Spectator
Best of - Award of Excellence, 2002-2006

Wine Enthusiast, 2005, 2006
Award of Ultimate Distinction, America's Best Wine-Driven Restaurants

The Improper Bostonian
Boston's Best Steakhouse, 2000, 2004, 2005

Boston Magazine
Best of Boston - Best Steakhouse, Hall of Fame, 2003
Best of Boston - Best Steakhouse, 1999-2002

Town & Country, John Mariani, 2002
Top Ten Steakhouses in The USA


Reservations
For reservations: 617.542.2255
www.grill23.com

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