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Food

Boston Home > Food > Bogart-ing

Published January 11, 2013

Bogart-ing
A Tiny Steakhouse Inside a Burger Place

Bogie’s PlaceSome fun news to end your workweek: the burger barons at JM Curley have decided to turn their plush-boothed, 20-seat back room into a part-time steakhouse. It’s called Bogie’s Place, and it opens Monday. Here are three things you need to know about it.

Plan ahead.
While the front of the house maintains normal hours, Bogie’s is reservations only, Monday to Saturday, from 5 to 10pm. So if you’re planning on demonstrating to out-of-town clients your knack for unearthing backroom hidden gems, be sure to lock a table first.

They’ve got plenty of meat.
Besides the standard-y porterhouse pork chop, NY strip (dry-aged 30 days) and petite filet options, look to the monthly changing Bogie’s Seven offerings for variations. Think: pastrami-bacon compound butter, or a classic side of baked potato, topped with crispy pig’s ear in place of bacon (ear is the only thing worth replacing bacon for).

Etiquette is key.

It’s very cozy. So whether you’re grabbing a Boston Sidecar (white rum, brandy, lemon) at the three-seat bar with your mistress, or catching up with your now-famous Hollywood pal over a plate of mac and cheese in a booth, excessive yapping on a cell phone is frowned upon. Keep that in mind.

Yes, even if Mom’s calling.
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