Abe & Louie's

The story

Crafted with passion, served with love

A World-Class American Steakhouse on Boylston Street

Abe & Louie's occupies a prominent address at 793 Boylston Street in Boston's Back Bay, and it carries itself with the quiet confidence of a place that has earned its reputation. The restaurant describes itself plainly as "a world-class American steakhouse" — and the accolades back that up. Wine Spectator honored Abe & Louie's with its Best of Award of Excellence, a recognition reserved for wine programs that go well beyond the expected, and the restaurant has been named Best Steakhouse in Massachusetts multiple years running.

The Steaks and the Menu

The heart of the menu is the USDA prime beef, exclusively sourced from corn-fed Midwestern cattle. Cuts range from an 8 oz Filet Mignon and a 12 oz New York Strip to a 16 oz Boneless Ribeye and a 14 oz Dry Aged New York Strip. For those seeking something more rarefied, a Westholme Wagyu Filet Mignon rounds out the steak selection. Enhancements — béarnaise, au poivre, blue cheese fondue, seared foie gras, or a lobster tail — allow guests to build each plate to their own preference.

A recently refreshed menu adds dishes that retain the steakhouse's classic elegance while introducing a more refined edge: Hand-Cut Beef Tenderloin Tartare, Oysters Rockefeller, Rosemary-Crusted Rack of Lamb, and Lobster Madame are among the standouts called out by the kitchen. The raw bar — featuring Abe's Seafood Tower with lobster, shrimp, jumbo lump crabmeat, and oysters two ways — signals that this steakhouse takes its seafood as seriously as its beef.

Starters like Wagyu Beef Carpaccio with black garlic aioli and shaved parmesan, Lobster Dumplings in saffron-fennel sauce, and Tuna Tartare with black truffle and kettle chips reflect a kitchen comfortable working across a broad range. Sides such as the Million Dollar Baked Potato — topped with Ossetra caviar and crème fraîche — underscore the restaurant's unapologetic commitment to indulgence.

The Wine Program

The wine list that earned Wine Spectator's recognition spans Champagne, Burgundy, Napa Cabernet, and everything in between, with a rotating seasonal pairing program that pairs summer seafood selections with wines chosen to complement the steakhouse's core menu. The depth and curation of the list is a genuine draw in its own right.

Events and Private Dining

Abe & Louie's is well set up for groups, offering private and semi-private spaces suited to corporate dinners, rehearsal dinners, graduation celebrations, and intimate occasions. Menus can be customized to the event, and the team handles everything from casual group bookings to formal seated dinners. Brunch, lunch, and dinner services, along with takeaway and delivery, make the restaurant a practical choice across occasions — not just a special-night destination.