Boulevard Steakhouse's unassuming exterior opens to elegance

But it’s the steaks that brought you here, and they don’t disappoint. The Boulevard offers a wide-ranging selection of meats, from filet to strip to rib eye to T-bone.

True to a classic steakhouse is its surprisingly hefty variety of seafood on the menu. Practically all appetizers are fish and seafood, and there are at least a half dozen seafood entrees.

Salads and side dishes are separate, and are plentiful. The restaurant’s signature salad has a creamy vinaigrette atop salad greens, vegetables and an entire strip of bacon.

The Boulevard has traditional Caesar, chopped salads and others. It also offers a Portobello mushroom soup.

Sides are familiar to any steakhouse-lover: mashed, baked and au gratin potatoes, creamed spinach, broccoli, asparagus and mushrooms. Then there are the steak fries, which remain as crispy and unsoggy from the beginning to the end of the meal.

Desserts include the signature Boulevard Brandy — vanilla ice cream, brandy, drambuie, and crème de cacao. It’s potent. A chocolate lava cake — with a molten center, when hot enough — is another out of a half dozen choices.

Reservations are necessary, especially on busy weekend evenings. Three rooms available for private dining — Wine Room, Cellar Room and the Diamond Room — open to regular seating when not in use.

The adjacent (and smoky) Martini Lounge has room for dining and lounging. Frank, Dino and Sammy would be proud.

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