MET Back Bay - Boston
Met Restaurant Group is behind four establishments in Massachusetts as well as one in Maryland. At MET Back Bay, the only Boston-based operation, they're doing something significant you won't find at the typical steakhouse concept.
They've introduced a ham & cheese bar, which offers a rotated list of artisanal cured meats and cheeses. For those wanting a bit more to nosh on, there's a truffled Croque Madame to consider. And for those who really came to MET Back Bay to grub, a table in the main dining room is the best bet.
The in-house butcher shop cranks out beautiful cuts of New York prime sirloin, an eight-ounce filet mignon and prime skirt steak. The chef-driven venture also features a number of dishes complementing the steaks, from hand-cut buttermilk biscuits topped with honey-maple butter to signature hash browns made with fontina cheese, Virginia ham, sour cream, a fried egg and fried gherkins.
Patrons are enticed to make MET Back Bay their regular hang with attractive weekly events. Sundays are reserved for the Met Meatball Bar, occurring only in the downstairs bar from 5 to 9pm.
It's a chance for diners to customize their meatball dishes, which consists of choosing a meatball style (Nonna’s classic, spicy chicken, chef's selection), sauce (12-hour tomato, pesto, Bolognese) and toppings (bacon, mozzarella, garlic bread). For an extra $3, they can add rigatoni, spaghetti, mac and cheese or turn them into sliders.
Other events include the Monday Night Burger Bar, twin lobsters on Wednesday and taco night on Tuesdays. Steaks, of course, are on the menu every day and range from New York prime sirloin to a prime skirt steak sourced from Omaha.
