the Big Mattress - Freeform Interactive Radio on the Net

Boy, looks like you guys are going to give the incisors some serious exercise this fall!

"In the end, the success of any restaurant depends on whether the diners like it. Dunn of Smith & Wollensky points to the chain's practice of doing butchering and aging of prime beef on the site; the baking and pastry done in house; extensive training of the staff, and a 650-bottle all-American wine list overseen by wine authority Kevin Zraly, formerly of Windows on the World. Other steakhouses just bring in "Cryovac-ed" meat, he says, declining to name names.

Babb, the Grill 23 manager, goes one further, pointing out that not only is the steak aged on the premises but that the chef, Jay Murray, sources each piece of all-natural meat, so that its history and grower are known. "Only a few hands have been on that cow," he says. "We're not a chain, and that makes people comfortable with us."

One thing is sure in the city's dining future: As two big players move in, steak wars loom on Boston's horizon. 
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