The Back Bay steakhouse will be open Christmas day with lots of tasty specials. Try the smoked trout pate with pickled shallots, cornichons, grain mustard and toasted baguette, followed by slow roasted prime rib with roasted carrots, a twice baked potato and au jus. They’ve also got seafood lovers covered with George’s Bank sea scallops served with Anson Mills golden polenta, braised escarole and lemon-brown butter. Pineapple upside down cake provides a sweet finish.
4 – 9pm