|Brian Piccini, co-owner, of Boston Chops, which opens today in the South End.|
Now that Boston Chops is open (belly up to the bar today, which opens at 4 PM, dinner service starts at 5 PM), the next step is trying to get a cow through the back door.
That ain’t gonna happen, so chef and co-owner Chris Coombs is doing the next best thing: using the broken down whole animal in creative ways.
Plugged as an “urban steak bistro,” Boston Chops is set in a swanky dining room with dark woods, burgundy tones and unfinished steel - very contemporary chic. Just checking out the light fixtures, chandeliers fashioned from the ones hanging in the historic Clos de Vougeot in Burgundy, France, is worth the field trip. The bar is built with steel inlays and heavy reclaimed wood - work of a skilled Amish artist. Once there, you’ll be ready for a cocktail and dinner, which focuses on prime cuts of beef and other whole-animal offerings.
“Oxtail, tripe, cheeks, tongue, brisket - we’re paying attention to wonderful parts of the [animal],” Coombs told Zagat in an earlier conversation. The use of the whole animal follows the trend of incorporating formerly undesirable parts of the animal in restaurant dishes. Entree prices start at $24.
Boston Chops occupies the former home to Ginger Park. It seats 110 in the dining room, has a 30-seat bar and expects to roll out 22 seats on the patio come spring.
Coombs and business partner Brian Piccini have formed Boston Urban Hospitality, which operates Deuxae and Dbar.
Boston Chops is open seven days with the bar opening 4 PM-1 AM, and dinner service 5 PM-midnight.
1375 Washington St., South End; 617-227-5011