Smith & Wollensky

The story

Crafted with passion, served with love

America's Steakhouse, Boston Edition

Smith & Wollensky's story began in New York City in 1977, when founder Alan Stillman and an eclectic group of locals built what would become one of America's most recognized steakhouse names. The Boston location sits at the intersection of the Financial District and the Seaport — a waterfront setting that pairs harborside views with the classic confidence the brand has carried for nearly five decades.

The Food: Uncompromising on Quality

The steakhouse anchors its menu in USDA Prime beef, grain-fed and humanely raised, then aged in-house for a minimum of 28 days to deepen flavor and tenderness. Cuts are sourced from a network of small family farms through partners Double R Ranch and Snake River Farms. The signature Swinging Tomahawk — a 44 oz. American Wagyu bone-in ribeye finished tableside with a hand-seared crust — is the kind of dish that defines an evening. Beyond beef, the Signature Seafood Tower stacks chilled colossal crab, Maine lobster tail, jumbo shrimp, and oysters on the half shell. The ten-layer Gigantic Chocolate Cake with Baileys Irish Cream, chocolate mousse, and ganache closes things out with equal conviction.

Vice President of Culinary Chef Brian Doyle grew up just north of Boston and spent 20 years cooking in the city before joining Smith & Wollensky. His familiarity with the local palate and his eye for presentation are evident throughout the menu.

The Wine and the Recognition

The wine program earned Smith & Wollensky a Wine Spectator Best of Award of Excellence in 2020 — a reflection of the depth and curation National Beverage Director Christian Gianaris brings to the list. A partnership with Napa Valley's Charles Krug Winery anchors the cellar, with bold reds and crisp whites selected to complement the steakhouse table.

Setting and Occasions

The Boston location offers outdoor seating, a bar, private event spaces, and a chef's table — suited equally to a business lunch or a long celebratory dinner. Managing Partner David Cicciarella oversees the Greater Boston operations, bringing a hospitality-first approach to every service. The attention to detail extends to custom-designed steak knives used across all locations — a small but telling sign of how seriously this steakhouse takes the full experience.