Restaurants & Bars

Boston Area

RW: Smith & Wollensky


Live your best food life.

Sign up to discover your next favorite restaurant, recipe, or cookbook in the largest community of knowledgeable food enthusiasts.
Sign Up For Free
Restaurants & Bars 5

RW: Smith & Wollensky

Spike! | Aug 26, 2005 10:47 AM

Hmm..we must have been on a different floor than J Bert. We were on the 3rd floor and thought our service team was great! They kept the water filled. Our waiter Josh was extremely friendly and asked a few times if things were ok or if we needed anything. He also explained the difference between the two filet mignon preparations and he was right about the bacon wrapped one being a lot tastier because we got both. The only service "whoops" we noticed was one of our water glasses being dirty.

As for food, we both got the calamari appetizer (luckily, some coworkers had gone earlier in the week and some friends had just eaten there just before us, so we got plenty of tips :-). Picture a small brass colander w/ a piece of cloth in it to absorb the oil from the copious helping of piping hot lightly breaded calamari. The calamari was tender (hate it when some places overcook it so it's chewy).

The bread basket was a lot more creative than Sandrine's. There was flat bread (yep, a bit too salty, but tasty :-), a pretzel finger thing, a muffin finger thing, and raisin bread. It came w/ a mustard/butter and regular butter spread.

For entrees, we had the two filet mignons. The single 10oz one was cooked like a steak, perfectly cooked in the middle, but a little bit too crusty on the outside. We thought it wasn't quite salty enough, being used to the Flemings/Ruth's Chris renditions where they sit on pools of butter. The plate wasn't hot as it is w/ Fleming's and Ruth's Chris, so that seemed a little unusual.

The 3 small filet mignons (same 10oz total weight) on wooden skewers was a lot more tasty. The bacon added a nice tang to the beef (I could taste the steak and bacon a lot more than the Grotto bacon wrapped tenderloin). We also thought the tomato salad on the side was tasty and helped cut down the richness of the beef...the tomatoes were sweet.

For dessert, we tried the rather large triangular slabs of chocolate mousse cake and carrot cake. Both were extremely moist. The carrot cake had tiny raisins in it which were a bit unusual. And the waiter had noticed that one of us didn't eat all her calamari, so he mentioned that we could take dessert home if we couldn't finish it. I finished most of my carrot cake, much to my regret later as my stomach complained it was too full for a good part of the night :-P

Some of the other entrees going by looked good. The roasted chicken was massive and nicely was almost a full chicken. The salmon (the least popular dish apparently from what we saw) was a good portion the presentation looked good. Wish we had more people at the table so we could have tried some of the other dishes :-)

They're going to start serving lunch next Thursday and had a flyer that included a free glass of wine if you hit the lunch. Hopefully, they'll have smaller cuts of beef, so we can try their dry aged steak (our waiter mentioned that the filet mignon is tender enough that it doesn't need dry aging, so the RW filet mignon isn't dry aged).

The friends that ate just before us said it was a lot better than Locke-Ober as well.

I guess it's different expectations for different people, and it depends on different areas of the restaurant. This review sounds so different that J Bert's...

Want to stay up to date with this post?

Recommended From Chowhound