Best of Boston

With dark wood banquettes wrapped in cowhide, a 3,000-deep wine list, and James Beard Award winner Mario Capone in the kitchen, this Burlington steakhouse left no flourish unexecuted in its quest to impress. But it’s the spotless service that makes the menu of farm-to-table, steak-and-seafood classics memorable: From the black Angus filet to the 40-ounce Tomahawk rib steak for two, each and every plate is plated, and delivered, with the utmost care.