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Once you step into Del Friscos Double Eagle Steakhouse, you’ll understand why this new steakhouse is making waves in the Boston restaurant scene. The dining room is focused on a central bar, which forms a huge circle in the center of the room, where bartenders are busily mixing cocktails, uncorking wine, and pulling pints of draught beer. On the other side, servers deliver expertly grilled, hand-cut steaks to happy diners.
Regulars note that the menu is traditional, though not at all stuffy, and encourages seafood and steak pairings. You might start with a dozen oysters on the half shell (add caviar service if you want the full experience), or go for a chilled shrimp tasting that allows you to try different dips and sauces — the remoulade is a customer favorite. Popular entrees include filet mignon in your choice of 8 or 12 ounces, as well as the 45-day dry-aged prime ribeye. Whatever you choose, be sure you leave room for dessert!