We were in Boston for a show on a Monday night this July (2022). I made a reservation for two for 5:30, although we arrived around 4:45 and were quickly accommodated. The entire staff from the valet, to the front door, host, waiter and bussers were all exceptionally polite and quick to service any needs. The waiter (Victor) explained that dietary restrictions (gluten in our case) could be easily accommodated, as well as any desired substitutions of menu offerings. Huge shout out to Victor, who was one of the nicest most pleasant waiters we've experienced, and seemed truly interested in our satisfaction and any questions or feedback we had. We'll request him for any possible future visits, in hopes he's still there. The atmosphere is typical high-end steakhouse, with dark wood treatment throughout, and well spaced and comfortable seating. At the time we arrived, the bar was about 1/3 full, and the dining room only had a few tables seated. By the time we left (2 hours later) it was packed! For cocktails, my wife had a cosmopolitan with Grey Goose, and I had a Manhattan Skyline, one of the signature cocktails. The drinks were served quickly, and they were exceptionally good! My wife is pretty particular about her cosmo's, and this version made it to the top of her list. Mine was a take on the classic Manhattan, with Buffalo Trace, barrel aged sherry, peach and bitters. It was excellent. Both were served in large martini glasses. We chose the escargot appetizer, which was very good. The phyllo was well cooked and not soggy, and the butter/garlic was well proportioned and not overly garlicy. A very minor critique is that the snails/portions (of which there were six) were rather small. For entre's, the wife chose the wagyu hanger steak as a surf & turf with a lobster topping and asparagus hollandaise. The steak was perfectly cooked and seasoned, with good flavor. Maybe this wasn't the best cut for Wagyu, as we've had better Wagyu elsewhere, although don't get me wrong, it was very good, maybe just not worth the Wagyu premium. For myself, I chose the 50 day dry aged NY strip, also as a surf & turf as noted above. Again, the steak was perfectly cooked and seasoned, and was one of the bigger restaurant strip portions I've ever had (~1.5" thick). At this point, I struggle with words to describe how flavorful and exceptional this steak was. The outer crust had a perfect blend of season and texture that previewed the perfection that was to come. As I chewed into the first bite, the boldness of the beef flavor that dry aging offers came through in dramatic fashion. This is what world class dry aged beef tastes like, when cooked and seasoned perfectly. It was sublime. In both cases, the accompanying lobster and asparagus for our entrees were very good. The asparagus was well cooked, not too limp and not too firm. The lobster was tender and well portioned, although the tarragon seasoning was slightly stronger than I prefer. The clear star of the evening in both cases was the steak. Of course this type of meal comes with a fairly hefty price tag, although you don't seek out a meal like this if you're being frugal. Patrons to this level of food know what to expect, and for us, this type of meal is an infrequent treat we may experience once a year. And in this case, it was worth every penny!