161 Berkeley Street
Boston, MA 02116
617-542-2255
Since opening its doors in 1983, Grill 23 & Bar has been New England's premier steak and seafood grill, renowned for its prime, all-natural, dry-aged beef exclusively from Brandt Beef, as well as its fresh, creative seafood presentations. The Back Bay restaurant has become a landmark dining spot with a dynamic menu full of classic favorites and creatively composed dishes, each reflecting the best ingredients of the region. The award-winning wine list has achieved the Wine Spectator's Best of - Award of Excellence annually since 2002 as well as many other accolades.
The 5,000-square-foot dining room preserves the original sculptured ceiling, mahogany paneling, massive, Corinthian columns and hardwood and marble floors of the historic Salada Tea Building. Unlike many steakhouses, this one is primarily warm and light with an open kitchen that allows diners front row seats for all the creative culinary action.
Safe and Sound and Well-Fed
On Wednesday, May 9th, Rosie’s Place holds their annual Safe and Sound Spring Gala.
The Dining Docket
April 30th - May 6th
There's no reason to confine your epicurean adventures to the weekend when we've got ...
Go Mad for Chocolate
Go cuckoo for cocoa when Chocolate Madness returns to the Cyclorama on Tuesday, April 24th.

As Pastry Chef at Post 390 and Grill 23 & Bar, Molly Hanson has come full circle. Born in Cambridge and raised in classic New England towns like Concord and Stowe, Hanson developed her talent first at the New England Culinary Institute and then at The Inn at Shelburne Farms in Vermont. She returned to the city life with a turn under Jim Dodge's direction at Boston's Museum of Fine Arts before heading out west to San Francisco. There, Hanson flourished at Farallon under the tutelage of famed Pastry Chef Emily Luchetti.
"It was time to come home" explains Hanson. "I missed the seasonality of New England. I love picking apples at the neighborhood farms and making fresh applesauce, pies and crisps. Anything I can get my hands on that's fresh, in-season - that's what inspires me."
In 2001, Hanson excelled as Pastry Chef at Harvest, creating seasonal desserts reflecting the fresh bounty of New England. Working alongside then Harvest Executive Chef Eric Brennan, the two were a creative force in the kitchen, earning accolades for their new interpretations of New England classics. In 2003, Hanson took on the dual roles of Pastry Chef at both Harvest and Grill 23 & Bar. This was a challenge well met, creating distinct menus for each restaurant, never duplicating desserts, and remaining true to the philosophy of each restaurant.
These days Hanson continues to wear two hats - now at Post 390 and Grill 23 & Bar. "The dessert menus of the two restaurants are quite different - which keeps me challenged and inspired" says Hanson. "At Grill 23 we focus on big flavors and a ‘wow' appearance, true to the classic steakhouse style. At Post 390 we've recreated some classic desserts giving them modern day upgrades."
