Last year we dinned at Mooo.... a Modern Steakhouse located in the XV Beacon Hotel. Mooo is clean and elegant with high vaulted ceilings and rooms bathed in soft white and cream colors. Dim lighting emits from elegant chandeliers with oversized lampshades. 
I would go back just for these. Four glistening butterballs are served piping hot in a Staub cast iron skillet. Each bite was warm, buttery and soft with a sprinkle of coarse sea salt. 
I remember that being a seriously good (and large) dirty martini. We ordered the Kobe Beef Dumplings ($19) and no Adam did not choose the most expensive appetizer on the menu. These were excellent, but worth a whopping nineteen dollars!? Tough call. 
Mooo steaks are served a la carte with roasted garlic and bone marrow butter. It was the 12 oz Filet Mignon ($39) and a small side of Whipped Yukon Gold Potatoes ($5) for him, the Steak Frites ($29) for her. I was delighted by the act of smothering the marrow butter straight from the bone onto my perfectly cooked steak. Also, those Truffle Parmesan Fries were insanely good.
After reliving the experience and remembering how good our meal was, I now need a reason to re-visit! This year we dined at the Chart House for Adam's 33rd birthday dinner. The restaurant often generated conversation on our walks around Long Wharf, stemming intrigue on both our parts.
First off all - I had no idea (until I just now looked at the website) that the Chart House is a small chain. They have locations in Hilton Head and Las Vegas. I knew there was something fishy about the logo on the awning. I just knew it. 
The yellow fish for me seemed a tad out of place when compared to the historic buildings ambiance. The interior boasts beautiful architecture including exposed wood beam ceilings and red brick walls lined with 17th century artwork and décor. 
Dinner began with some rolls. There was nothing special about them - certainly not now that I am comparing them to the rolls served at Mooo. That's not fair! Mooo or no Mooo, the Chart House rolls really were not all that good. 
I started with a glass of the Glass Mountain Chardonnay ($6). (A glass of Glass!) For our appetizer Adam chose the Steamed Mussels ($11.99) with shallots, garlic and sherry wine. 
I wanted to drink the sherry wine, but instead dipped my plump mussels two and three times through the flavorful broth. Three slices of crusty bread served alongside were an excellent touch.
Adam got the Prime Rib - Chart House Cut ($24.99) for his main course. It was cooked perfectly to his liking (medium-rare - a little more on the rare side) rubbed with aromatic herbs and spices and slow roasted with au jus. It came with mashed potatoes. He loved it. I got the Macadamia Crusted Mahi Mahi ($29.99) drizzled in a warm peanut sauce with a hint of Frangelico served with mango coulis and coconut ginger rice.
The presentation leaves something to be desired as the plating looks a bit haphazard. However, the Mahi Mahi was well prepared, where tender flakes of white fish with a mild sweetness were enhanced by the tropical nuttiness of the macadamias and the smooth creamy peanut sauce.
I was really inspired by the atmosphere of the historic "John Hancock Counting House" built around 1763. A little bit of a history lesson (paraphrased from a pamphlet I picked up.) As the city evolved the Long Wharf warehouses fell into neglect. In the 1960's the Boston Redevelopment Authority acquired the wharf with the aim of revitalization, encouraging private rehabilitation of the 4 story Gardiner building. Ongoing conservation has resulted in an innovative center for commerce and residence all preserving the look and feel of the wharf's early years. The Boston Chart House opened in July 1973, and prides itself on continuing to maintain this ideal. I'm pleased to say I've discovered what the mysterious (chain) restaurant on the wharf is all about.
So we've got a modern steakhouse on Beacon Hill and a historic steak + seafood restaurant on Long Wharf. I wonder where next year will take us!
