Chef John Ross has accepted the executive chef position at Rare Steakhouse Encore Boston Harbor. He has been on the culinary team at Encore Boston Harbor since the hotel opened its doors in 2019. Before that, he was the executive chef at the Oyster Bar and Waterfront in Boston’s North End, where he earned a reputation in the local culinary scene.
Rare Steakhouse in Boston Harbor offers an extensive selection of steaks, including various American and global cuts. The restaurant’s upscale, casual atmosphere is filled with breathtaking views of Boston’s harbour. In addition to a diverse menu, the Encore Boston Harbor restaurant also hosts a nightly burger buffet and boasts the highest-rated Steakhouse in the city.
The steaks at Rare Steakhouse are a modern interpretation of the traditional American steakhouse experience. The menu includes unconventional cuts, rare bourbons and American wagyu sourced from Snake River Farms, Idaho. In addition, guests can choose from a three-course tasting menu to discover the unique flavour profiles of various cuts.
In addition to offering rare cuts of beef, the restaurant will also feature local seafood, premium wines, and scotch options. It is part of Encore Boston Harbor, a casino resort and hotel in Boston.
Rare Steakhouse, a waterfront restaurant with views of Boston Harbor, redefines the steakhouse experience with New England’s most innovative steak program. The restaurant specializes in the finest domestic beef from Snake River Farms in Idaho and premium imported cuts. To complement the steaks, you can choose from a wine list that features wines from world-renowned producers.
The wine list at Rare will be a mix of premium and approachable options. It will also offer a substantial Scotch collection and cool collaborations with New England distilleries. Richards is a certified sommelier. He has worked at several upscale restaurants and has honed his craft at Rare.
A new executive chef will lead the kitchen at Rare Steakhouse in Encore Boston Harbor, which opened in January 2019. Chef John Ross has been with the hotel since its opening and has already developed an impressive reputation in the local culinary scene. His extensive experience includes work as an executive chef at Oyster Bar and Waterfront in Boston’s North End.
The restaurant will feature waterfront views and a steak program unlike any other in New England. It will be open for dinner nightly from 5:00 p.m. to 10 p.m. and will seat approximately 328 people. The dining room is reminiscent of an Italian restaurant that won a Forbes Travel Guide award. The restaurant will also feature a cocktail bar and indoor and outdoor patios. The interior is decorated in a contemporary yet luxurious manner and features marble floors and coved ceilings.
Located on the hotel’s Boston Harbor property, the Rare Steakhouse Boston Harbor is the only place in New England that offers Kobe beef. In addition to the premium steaks, the restaurant will also offer seafood from local waters, along with premium wines and whiskeys. In addition to the ambience, the restaurant will offer local wines and whiskeys. The restaurant is scheduled to open its doors in June.
Chef de cuisine
With views of the Las Vegas Strip and a curated steak program that includes rare cuts of beef, the Rare Steakhouse has earned a reputation as a destination dining venue. In addition to an extensive wine and bourbon list, the restaurant also boasts chic decor and unmatched views. During the weekend, it offers unique surf and turf for two dinners for $250 per person, which includes a 20-ounce dry-aged New York strip and two-pound Maine lobster.
The restaurant has one of the most diverse steak selections in the area, and the chefs source the steaks from worldwide. They also source domestic cuts from Snake River Farms. Although they may serve well-done steaks, the team at Rare doesn’t believe in a typical steak–it’s the exact opposite, as Anthony Bourdain once famously remarked.
Rare Steakhouse’s culinary team is led by executive chef John Ross, whose experience includes serving imaginative seafood creations. Before joining the Encore team, he was executive chef at Boston’s Oyster Bar and Waterfront. His talents and creativity are widely known in the local culinary community.
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