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Dress code

Resort elegant. Learn More
Children under 5 are not permitted.

Hours of Operation

Father's Day 12–8 p.m.
Thursday 5–10 p.m.
Friday and Saturday 5–11 p.m.
Sunday 5–10 p.m.


Review

Rare sets itself apart from the other steakhouses in Boston with impeccable decor, an outstanding staff, and some of the best cuts of steak you'll ever have, including Kobe and Wagyu. The views are…outstanding and the bar is gorgeous.” - Wallace Bow

Surf and Turf

Surf & Turf for Two

Join us every Sunday for a Surf and Turf special for two at Rare Steakhouse.

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The Rare Experience

Join us for The Rare Experience every Friday featuring a five-course tasting menu with wine pairings.

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Prime Rib Thursday

Prime Rib Thursdays

Join us at Rare Steakhouse on Thursdays for a special prime rib dinner. The King Cut is $56 and the Princess Cut is $44.

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FREQUENTLY ASKED QUESTIONS

What is Rare Steakhouse best known for?

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 nationwide 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.

Is Rare Steakhouse all about steak?

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.

What are the other signature ‘don’t miss’ dishes at Rare Steakhouse?

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.

What is the ambience like at Rare Steakhouse?

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.

Should I save room for dessert?

Without question, even if you need to loosen your belt buckle. Choose 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, or the signature funnel cake made in house and served with a dollop of local honey. The best is truly saved for last.

What about cocktails at Rare Steakhouse?

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.

What is the wine list like at Rare Steakhouse?

Rare Steakhouse’s carefully curated 700-label wine list is a wine lovers’ playground with selections from around the world, focusing on renowned winemakers 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.

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