“” - Wallace Bow
Indulge in some of the country's best domestic Wagyu beef at Rare Steakhouse's new Wagyu Filet Fridays. For $160, you and a guest can enjoy a 20-ounce house dry-aged Snake River Farms Wagyu filet of beef.View Wagyu Filet Fridays Details
Named after the ideal temperature to enjoy steak, Rare Steakhouse is home to the most curated and unique steak program in New England. Featuring exclusive cuts from the Kobe and Kagoshima prefecture of Japan, Rare is one of less than 10 restaurants country-wide with true Kobe beef and the finest domestic Wagyu beef. After thoughtful sourcing, steaks are aged in our custom-built dry aging cabinet and served simply alongside a choice of our creatively inspired side dishes. Additionally, fresh local seafood, a sommelier curated wine list, hard-to-find bourbons, scotch and cognac selections round out the menu for the perfect steakhouse experience.
Rare Steakhouse is a captivating spot for both sea and land lovers. Fresh, local chilled shellfish, luxurious caviar and day boat fish such as Atlantic cod are served as starters or as the main course. And organic pan-roasted chicken, rack of lamb or vegetarian ravioli offer steak-free meal options.
Ideal for sharing, the seafood spectacular is a celebration of Maine lobster tail, colossal shrimp cocktail, local oysters, littleneck clams and tuna crudo. Other popular appetizers include the charred Spanish octopus with Peruvian purple potatoes, pickled Fresno peppers and aji verde; Chesapeake Bay crab cake with endive salad, house made pickles and remoulade; and the steak tartare crafted with Wagyu beef from Snake River Farms tossed in a buttermilk and horseradish panna cotta, quail egg and pickled mustard seed emulsion. The seared Atlantic cod, served with grilled cabbage, chestnut jam and smoked ham broth is a lighter complement to the first half of the menu.
Rare's comfortable luxe design aesthetic features shimmering shades of gold and cream. Contemporary chairs and spacious tables add to the chic and glamorous décor. Floor-to-ceiling windows reveal an al fresco dining terrace with waterfront views of the Mystic River and Harborwalk. Rare’s intimate private dining room provides one of the most sought-after private dining experiences in the city.
Without question, even if you need to loosen your belt buckle. From the crème brûlée with pistachio topped with fresh local berries to the winter spiced poached pear embellished with vanilla streusel, melted caramel and topped with beer foam, to the signature funnel cake made in house and served with a dollop of local honey. The best is truly saved for last.
The specialty cocktail list complements the creatively classic fare served at Rare Steakhouse with beverages such as “Rare Manhattan” “Bourbon Street” and “Sweet Smoke.” But surely the most popular drink here is the “Fallen Leaves” – a brilliant mix of our very own private select of Bully Boy gin, agave and Peychaud’s bitters topped with sparkling cider.
Rare Steakhouse’s carefully curated 700-label wine list is a wine lovers’ playground with selections from around the world, focusing on renowned wine makers and coveted grapes from California and France. The list is a perfect complement to chef John Ross’s menu of expertly charred steaks, hard-to-find cuts of Japanese Wagyu, including Kobe beef from the Hyogo Prefecture and Sanuki olive beef from the Seto Inland Sea, American wagyu from Snake River Farms in Idaho, and fresh local seafood.
Famed restaurateurs Frank DePasquale and Nick Varano bring their Southern Italian specialties honoring Boston’s North End to Encore Boston Harbor.
Cantonese noodle dishes and Hong Kong-style barbecue specialties are served in this dynamic room.