Steak    




Editors’ Choice 

Traditional 

Pellana Prime Steakhouse, Peabody 

Standout qualities: Generous portions of prime beef, perfectly cooked, in an intimate dining room. Sides include potatoes three ways and two types of mac & cheese—indulgent and super indulgent, with lobster.

What’s Unique: The 28-ounce prime porterhouse steak is a meal fit for royalty.

What’s New: A sister Italian lounge, Alto Forno, opened this spring.

9 Sylvan St., Peabody, 978-531-4800, pellanarestaurant.com

 

Modern 

The Bancroft, Burlington 

What’s Unique: Perfectly aged beef, and a lot of it, but with a mix of creative plates for other palates as well, in an atmosphere where the vibe is more hip club than dad’s library. 

Standout qualities: Executive Chef Mario Capone developed his chops (pun intended) at some of the best restaurants around, from Locke-Ober to Daniel Boulud’s Daniel to Towne.

Insider Tip: Co-owner and sommelier Kate Webber travels to Sonoma to craft the restaurant’s private-label wine, the Patriarch, a big, bold blend with enough structure to stand up to a steak, but soft enough to enjoy on its own.

15 Third Ave., Burlington, 781-221-2100, the-bancroft.com

 

Readers’ Choice 

Pellana Prime Steakhouse, Peabody 

 

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