Photographed by Jazz Martin

Making its Boston debut in 1998, Abe & Louie’s has always focused on being the best in classic American steakhouses. Its signature prime steaks are cut from the finest in corn-fed beef – both local and from the Midwest – then aged for six weeks before being served to ensure optimum flavor. Not shying away from seafood, Abe & Louie’s signature seafood dishes like lump crab cakes and swordfish chops are as equally tantalizing as its steaks. Both Boston Magazine and Improper Bostonian named Abe & Louie’s as a favorite steakhouse in 2009. www.abeandlouies.com

CHECK OUT THE RECIPE ON SCENE BOSTON