Carnivorous visitors are never at a loss for a great meal in Boston.  It seems as though there is a steakhouse in just about every section of the old bean town.   The most popular sites include: Smith & Wollensky’s in the Back Bay, KO Prime on Tremont Street, The Capital Grille on Newbury Street, and Morton’s in the Seaport District, Finding a fabulous suburban steakhouse that rivals the urban legends has been quite a challenge until now.

The Red Coach Grill opened on the Boston Post Road in 1935.   The Back Bay Restaurant Group, which also owns and manages Abe & Louie’s in downtown Boston, acquired and renamed the historic site on Route 20, The Coach Grill of Wayland. The new owners have an old reputation to live up to.  “Our focus remains the same: quality food, unhurried service and a knowledgeable staff.”

The restaurant exudes casual elegance with its cozy booths, wood detailing and stone fireplace in the bar. There is a private dining room off the bar area that can accommodate private parties with up to 30 guests. Location makes this place so special. Many guests are locals who prefer to dine comfortably in a relaxed atmosphere a short ride from home. With its extensive wine list, comfortable tables and high quality food, it is no wonder guests keep returning to The Coach Grill for a touch of urban dining in the suburbs.

The glowing fireplace in the bar sparks a casual atmosphere where anything from jeans and a T-shirt goes. The main dining room is a little more upscale. The white tablecloths and uniformed staff make every diner feel special.

Try their fresh jumbo shrimp cocktail with a sampling of spicy cocktail sauce. Their varied appetizer list includes: French onion soup, a Maryland jumbo lump crabcake, baked clams casino, fresh iced oysters, beef carpaccio and Chinese pork spareribs

The Coach chopped salad is a mix of iceberg, romaine and Boston lettuce tossed with bacon, blue cheese, radishes, black olives and onions in a Dijon vinaigrette. Be sure to save some room for the house specialty. The Coach Steaks are aged a minimum of five weeks to ensure extra flavor and are arguably on par with its downtown, sister site, Abe and Louie’s.

The house specialty bone-in filet mignon is extremely flavorful, tender and juicy, cooked to your liking. The seasoned and slow roasted, bone-in, double cut, prime rib is another menu favorite. You really must taste their generous, juicy melt-in-your-mouth cut served with a side of creamy horseradish.

The menu here is offered a la carte so we heed your server’s suggestions. Share the jumbo salted baked potato.   It’s the fantasy baked potato of your dreams topped with chives, bacon, sour cream and butter. Does it get any better than this?

Entrees also include a fresh fish and daily rotisserie selection.   You can order New Zealand rack of lamb, sesame encrusted tuna steak, swordfish, jumbo lump crabcakes, chicken piccata, and a rotisserie lemon chicken. If you saved any room for dessert, sample the freshly baked mango cobbler.  This heavenly delight is served warm and topped with creamy vanilla ice cream.

The Coach Grill reigns as the classic steakhouse of the suburbs because its laidback atmosphere, attentive service and first-rate steaks are still Wayland landmarks.

 

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Alina Cabral

Publisher/CEO/Founder at ADMS Publishing Group LLC

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