Don't have a cow, but Beacon Hill steak place is opening second Boston outlet in Fort Point, where Bastille was back in the day

but I like to support the locally-owned places over chains: Mooo...., Grill 23, the Boston Chopses, Bogie's, The Stockyard. The original Mooo.... has the advantage of avoiding stereotypically clubby steakhouse decor: it's the best local date-night steakhouse, in my book.

I prefer a dry-aged strip or ribeye, which has a rich, almost fermented flavor that is not to everyone's taste, and is more costly because of the need to trim off the exterior before cooking, so is offered by few luxury steakhouses here, national or local.

That's if I'm on an expense account, but usually I'm on my own dime, so tend to go for a more frugal, chewier steak-frites cut like skirt, hanger or bavette, in which case I want prime grade. I mostly favor Grill 23 for fancy and dry-aged, Grill 23 or Chops for the budget cuts. I like the smaller portions of the cheapie steaks, too: eight or 10 ounces is usually plenty for me.

But, yeah: so much boring, expensive steak around. We're not a super-adventurous food town.