The filet takes a different path from walk-in to plate. The lush temple of tenderloin spends its entire transition from ingredient to dish amid the intense heat of the Montague broiler. The result is equally perfect, the difference lying only in the characteristics of the cuts: rib-eye aggressively juicy and flavorful, filet exceedingly tender and elegant.
Boulevard hand cuts its beef, offering two sizes of filet, rib-eyes and strips, with or without bone, and a 22-ounce Porterhouse. Chef Stepney also offers filet tips with mushroom, medallions with crab and brown butter and Steak Diablo, a play on steak au poivre.
The menu also includes a standard offering of seafood, including salmon, shrimp, tilapia and lobster.
Sides are a meal unto themselves. The Creamed Spinach is a must.
The restaurant's signature salad has a creamy vinaigrette atop salad greens, vegetables and an entire strip of bacon.
The Boulevard has traditional Caesar, the renowned Sheree's Salad, plus a soup highlighting wild mushrooms.
Signature dessert at Boulevard is the Brandy Ice — a team of vanilla ice cream, brandy, Drambuie and creme de cacao. Chocolate lava cake has a hot, molten chocolate and highlights another half-dozen choices Stepney takes enormous pride in presenting.
The wine list, lengthy and well-thought-out, includes a signature wine bottled for the restaurant — a cabernet sauvignon drawn from grapes grown in Napa, Sonoma and Lake counties in California.
The adjacent Martini Lounge has room for dining and lounging but mostly for sipping from the menu of martini-inspired specialties.
While Boulevard was the first prime steakhouse in the metro, perhaps its most telling success is the number of competitors it has. But a competition like that only has one winner: The dining public. The next time you dine at Red Prime Steak, Ranch Steakhouse, Mahogany, Opus or Mickey Mantle's, be sure to take a moment to thank Boulevard for paving the way to prime time.