![]() In a chic, cavernous South End space, you'll find this unique take on a modern steakhouse. “They know how to do a relaxed, fun vibe,” he said. Restaurants Steakhouse South End price 3 of 4. The steak frites menu is everything you could want from life: Pick your cut. Dressed in a Levi’s jean jacket and studded shirt, the South Ender said the steakhouse was a great addition to the neighborhood restaurant scene. Brian Piccini and Chris Coombs took over a cursed South End restaurant space and turned it into a must-try destination. Guests, which included former Boston Bruins player Bob Sweeney and restaurateur George Lewis Jr., nibbled on beef tongue pastrami and oysters on the half shell and sipped signature cocktails.Įmbracing the evening’s theme was Realtor Ricardo Rodriguez. The South End is a very vibrant community.” Along with a mechanical bull, the restaurant opening also featured plenty of models - the men in sexy cowboy gear and the women outfitted in steampunk costumes.īoston Chops co-owner Brian Piccini said he was “trying to make a statement.” “There’s lots of leg and it’s men’s,” said Bianca de la Garza, morning anchor at WCVB (Ch. With his unwavering dedication to his craft and his unrelenting passion for hospitality, Piccini remains a driving force in greater Boston's thriving restaurant industry.For last night’s cowboy-themed opening night party, Boston Chops, the new steakhouse bistro in the South End, rounded up a posse of Hub A-listers. Bring your appetite Located in the heart of the South End, Boston Chops is an urban steak bistro a casual yet refined twist on the splendor for which steakhouses are known. Piccini continues to look ahead with excitement and anticipation, eager to explore new culinary concepts and push the boundaries of greater Boston's vibrant dining scene. Revere Hotel Boston Common April 19, 2017. He recognizes that the strength of any organization lies in its people, and he places immense value on their growth, both professionally and personally. One of Piccini's defining characteristics is his commitment to fostering a workplace culture built on trust and open communication. His award-winning restaurants have been featured in publications such as The Boston Globe, Food & Wine, Forbes, Eater, and more. Under Piccini’s leadership, he assembled an exceptional team that consistently delivered stellar service and forward-thinking cuisine, earning accolades and critical acclaim at both the local and national levels. The restaurant's success led to the opening of a second Boston Chops location in Downtown Crossing in 2018, solidifying its status as a local culinary institution. BOSTON CHOPS 1375 Washington St, Boston, 61 South End Popular upscale steakhouse with an impressive menu and a wine room. In 2014, he further expanded his culinary group with the critically acclaimed urban steakhouse, Boston Chops, located in the vibrant South End. Latest reviews, photos and ratings for Boston Chops South End at 1375 Washington St in Boston - view the menu, hours, phone number, address and. ![]() ![]() He works with influential brands including Mercedes-Benz and Hood Dairy as a brand ambassador and has been speaking at trade and education events around the country. Being named one of Forbes 30 under 30 in 2012 catapulted Coombs onto the national stage. The fine dining restaurant's elegant and inventive dishes quickly made it on to the top of every 'Best Of' list in Boston and showcased Brian's unwavering commitment to culinary excellence. Boston Chops was voted Food & Wine magazine’s Best New Steakhouse in 2015. 339 reviews 119 of 1,590 Restaurants in Boston American Steakhouse Gluten Free Options. Next, Piccini ventured into the realm of upscale cuisine with the launch of Deuxave in 2009, a modern French gem nestled in Boston's historic Back Bay. ![]() His innovative fare, crafted with the finest local ingredients and a nod to New England seasonality, quickly gained recognition as a beacon of culinary excellence. When Piccini opened dbar in Dorchester in 2006, he revitalized the neighborhood by introducing a fresh and approachable dining concept. This 360-skill set coupled with a relentless desire for discovering new places and experiences through global travel perhaps explain Piccini's gift at transforming failed restaurants into vibrant, successful, award-winning businesses. Even while working full-time as a server and bartender, his entrepreneurship couldn’t be contained by hospitality alone-he also opened a studio and produced dance music, studied neuroscience at Northeastern and developed real estate-using his earnings from his restaurant jobs. Piccini’s first experience in the industry came at the age of 18 where as pianist for The Top of the Hub he learned the ins and outs of the guest experience. ![]()
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