From coast to coast, industry insiders turn to these restaurants for comfort, inspiration, and a perfectly cooked steak.

The Back Bay restaurant doesn’t just serve filet mignon and mashed potatoes. It serves up a sense of place.

We love a skillet cookie, and the version at this classic steakhouse keeps it simple (and delectable) with vanilla ice cream, chocolate sauce, and candied pecans atop a warm cookie, plus a table side scoop of Chantilly cream.

Abe & Louie’s, a neighborhood staple in Back Bay since 1965, holds a Best of Award of Excellence for its steak house specialties and an 885-selection wine program.

Famously known for their steaks, Abe & Louie’s raw bar selection is not-to-be-missed.

Abe and Louie’s is another Boston institution that locals often take for granted—at least until the next sirloin craving hits.

OpenTable calls Abe & Louie’s “the epitome of a classic steakhouse.”

Abe & Louie’s, also on Boylston Street, “is the epitome of a classic steakhouse,” OpenTable says. “The iconic establishment sets the standard for elegant dining with superior service, charm, and appeal in a timeless sophisticated atmosphere.”

Abe & Louie’s Benjamin Appleby shares his strategies for finding a great glass of vino.

“It remains a steakhouse icon in the city,” said Tom O’Brien, vice president of operations for Tavistock Restaurant Collection, in a recent interview.

This Boston-born chophouse strives to make the dining experience a memorable one, thanks to its sleek, wood-accented dining room and top-notch staff serving tender hunks of beef and hearty, traditional sides.

OpenTable unveils the 100 Best Restaurants for Groups in America 2017. From coast to coast, the complete list features restaurants across 26 states.

A bona fide cuisine town, Boston serves up everything from cutting edge fine dining, to tried and true classics like clam chowder or baked beans. Abe & Louie’s is a Back Bay staple serving up great steaks and heaping portions.

In a year when independents were closing, these money makers fought against challenges and changes to stay alive.

Freshly shucked corn is tossed with apple-wood-smoked bacon, shallots and bechamel sauce, then topped with panko breadcrumbs for a toasty golden crust, for the impossibly popular creamed corn at Abe & Louie’s.

The all-American weekend brunch at Abe & Louie’s offers eggs any way you can imagine: in an omelette, alongside steak, or even with crab cakes.

For a city its size, Boston is lucky to have some standout steakhouses. Here are a few ZAGAT favorites that get the steak and the old-school ambiance just right.

This award-winning classic American steakhouse is known for the high quality of its skillfully prepared prime, dry-aged Midwestern steaks, which are all available skillet-blackened.

Seasoning steak with pepper helps complement the herbaceous and spice notes found in cabernet sauvignon, says Abe & Louie’s Boston Wine and Beverage Manager Benjamin Appleby

Abe & Louie’s in Boston is “what every steakhouse tries to be,” one Foursquare user raves. The bone-in filet mignon is a favorite, paired with the tomato salad. Tired of beef? The restaurant’s signature swordfish steak has quite a reputation.

At Abe & Louie’s, servers sing the praises of dry-aging and expound upon the flavor of New York sirloin versus a power-packed 24-ounce porterhouse. The only thing better than talking about steak is eating it fireside.

To help you find the best one near you, reservation booking site OpenTable has released its annual 100 Best Steakhouses in America list, which is based on more than 5 million reviews from OpenTable diners.

A classic steakhouse, yes, but, like many steakhouses, Abe & Louie’s is a classic for lobster, too. On Christmas, the Boylston Street location will serve boiled lobster dinners (two, three, or four pounds) or baked lobster with breadcrumbs. .

Abe & Louie’s in Boston is “what every steakhouse tries to be,” one Foursquare user raves. The bone-in filet mignon is a favorite, paired with the tomato salad.

Offering unparalleled flavor combinations and undeniably superior service with an air of timeless sophistication, Abe and Louie’s all started with a passion for excellence.

It’s officially time to sip on the season’s best bounty: apple-based cocktails. Beat the cold with the heat in the Fiery Orchard Cider cocktail at Abe & Louie’s.

Quality steakhouses are peppered throughout every state in America, but in every pond there’s one giant, beefy fish that stands out from the rest. 

Abe & Louie’s is such a popular bacon destination that the meat has earned its own spot on the appetizer menu. The restaurant’s bacon dish is wood-fired, topped with fresh blue cheese and served with whole grain mustard and peppadew relish.

On its 10th anniversary, Abe and Louie’s is still among the finest steakhouses in South Florida.

The combination of smoky bacon, sweet summer corn and caramelized shallots bound by a rich white sauce is nothing short of a delicious indulgence.

Drumroll, please. The Five Days of Meat reader poll has spoken: Abe & Louie’s is the best steakhouse in town.

One of Boca Raton lawyer Ron Kaniuk’s best memories of growing up in New York City was having his father
take him to the legendary Peter Luger’s Steak House in Brooklyn.

In a city of a dozen steak houses, Abe & Louie’s ranks among the very best. Regulars rightly rave about the comfortable clubby atmosphere, the lengthy wine list and all-American fare.