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The Magazine

Northshore October 2025
Many restaurants will warn you that your dinner plate is hot. But at Black and Blue Crab and Steak, they really mean it. Before bringing out a steak, servers set a wooden charger on the table, along with the obligatory super sharp knife. The main attraction sizzles through the dining room on a metal plate at the new Burlington steak house before coming to rest on that charger. Seared at 1,700 degrees Fahrenheit—hot enough to melt silver—the 14-ounce Kansas City bone-in strip steak wears a beautiful char on the outside, with a juicy, tender medium rare interior. Beef and seafood are the stars at Black and Blue, the first Massachusetts
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