Mass folks

WhatsItinMaine

I have to go into Boston tomorrow and am thinking of stopping at Hilltop Steakhouse's butcher shop in the back.
Do they sell good cuts of beef at the store? It's been years since I've been and now with the Egg...well, you know...I want some good stuff.
Suggestions welcome. We're still Egg newbies.

stike

i believe it isn't graded... i mean, i don't recall it being listed on the package. last time i was there it looked suspiciously like 'select', and was not marked as to grade. it is very cheap, too, which leads me to think select also.

Little Chef

WhatsIt: Though I no longer live in Mass, my family still does. When we were there last Christmas, we purchased our standing rib roast at Hilltop. It was the most aweful roast I ever cooked in my life...and even the fat was yellow after it was cooked...and I do mean yellow. We enjoyed their pork tenderloin, but I would never buy beef from them again. You could find better IMO.
My Mother has been THOROUGHLY enjoying dry aged steaks she is getting from Whole Foods. They cut it to order. Expensive, but worth the money!

WhatsItinMaine

Thanks for the info. I'm glad I asked!
We have a Whole Foods near me. Better to splurge on quality rather than quantity.

hornhonk

Small world. My Aunt used to work at Prince Pizza. Gosh, I remember all the great places on RT.1. Hilltop, The Ship..I think it's the Tradewinds now. Kowloons! Last time I was up there was 4 years ago. I really miss the food. :P

[Deleted User]

The Ship was really cool! I used to enjoy going there for big dates in college. Now it's been all subdivided into shops and I don't think there is even a restaurant there.
The Kowloon and the Prince are still there. We frequently take our little league/soccer/basketball teams to the Prince for end-of the season pizza. one time in High School we saw Luis Tiant there with his family.

I've been to the Hilltop a couple times in the last 15 or so years. It's not as good as I rememeber it being. I'm pretty sure the meat at the Butcher Shop is all select. One time when I was trying it out I asked a guy who worked there about the grade of the meat- he had no idea what I was talking about or how to answer.

stike

they all suck just as much as they ever did. :laugh:

hornhonk

I enjoyed them, but the last time I ate at The Ship I got sick for two days. They didn't refrigerate their tartar sauce. Not cool going to my Nanas funeral with the runs. :( Anyone remember the Golden Banana in Peabody?

Gator Bait

 
Is Hilltop the old place that had the plastic cows out front? Hahahahaha, that might tell you something. We never stopped there or at the Ship but passed them on the way north. That was more then a couple years ago, more like 30 or 40 at least, I've been down here for ever it seems.

The last good meal I had on a ship in Boston was at the old Pier 4 on the Peter Stuyvesant! That was class! I was young at the time. LOL.

http://wreckhunter.net/DataPages/peterstuyvesant-dat.htm

Blair


 

Little Chef

Gator: Don't know if it still exists, but did you ever eat at the "No Name" on the pier? Used to be BYOB, concrete floors... and they had the absolute best fish chowda! :laugh:
Anybody know if the No Name is still there?

stike

it's still there, and it still sucks. :laugh:
i had the "pleasure" of going there and ordered the fried scallops, fish, and clams. clams were tiny, the scallops were bay scallops (UNBELIEVABLE), the fish was a thin piece of nothing. plastic basket and a horrible waitress.

i don't know if that's how they always were, but man, it was horrible.

Gator Bait

 
Hey LC,

Never made it to the "No Name". We didn't get to eat "in town" very often. It was a matter of being able to dress me up so they could take me anywhere. LOL. I wish I had been able to have eaten at Pier 4 a lot more then I had, it was unreal.

I bet you make a better fish chowda! I used to make my own fish stock just for my fish chowda's. I never made one till I moved down here. Fort Myers Seafood used to give me grouper and snapper racks for free and I would use them heads and all. I tried to cut the gills out once but it wasn't worth the effort so I would leave them in too. Over night in the frig and it was like a stiff fish Jello. Haddock was the fish of choice for the chowda. The old fish market in Snug Harbor (Duxbury) used to sell chowda bases all made up that were fantastic. I may have to give some thought to making one on the egg, that would sit well with all this cold weather.

WOW, On the news they are saying that Mubarak has stepped down! Good luck to all of Egypt!

Blair