Bogie's Place

“My son and I made a reservation here for a late birthday celebration, and what a great find this place turned out to be. From the moment we walked through the inconspicuous front door we were welcome with hospitality Jeremy made us feel right at home with friendly service and genuine conversation. The food was outstanding—every dish was memorable and worth bragging about to our family back home. What made the experience even more fun was the restaurant’s hidden, secret-spot vibe. It felt like we had discovered something special that not everyone knows about. Great food, great service, and a unique atmosphere made for a fantastic birthday celebration. I’m definitely coming back!”

“Have gone to this steakhouse a few times over the past few years, and I personally have had the best steakhouse experience compared to this place's competitors. It is an intimate space with a small batch of tables. Service is attentive and awesome. Wine menu choices paired great with our steaks, and the cocktails are always excellent besides being next to an incredible cocktail lounge and pub. Never had a miss at this location, and will definitely plan to come back soon for future celebrations and occasions.”

“Talk about a hidden gem! It was a fantastic meal quality ingredients, from the appetizers to the main course! The setting is intimate seating with very attentive staff who were more than accommodating! I will be back again soon! Thank you for such a memorable meal!”

“A quiet masterpiece hidden in plain sight First things first: Bogie’s Place is just plain cool. Speakeasy-style hidden between a wig shop and JM Curley’s, it feels like you’ve discovered something you weren’t supposed to find. Step inside and you’re transported—an intimate, old-school den that feels tailor-made for Humphrey Bogart or Frank Sinatra to slide into a booth and order a martini. The entire space is shockingly small—and that’s exactly the point. A tiny bar with just two seats. One circular booth. Five two-top tables. That’s it. That’s the whole restaurant. And yet, it feels expansive in the ways that matter. The lighting is soft, the energy is calm, and despite the constant hustle and bustle of a packed JM Curley’s just outside the door, Bogie’s is a place where conversations stay at your table. It’s quiet without being stiff, refined without being pretentious. Tonight, I’m dining alone—intentionally. Sometimes you just need a weekend away from humans, and thanks to a thoughtful concierge, I found myself at Bogie’s Place. From the moment I sat down, I knew I was exactly where I was supposed to be. There’s more than enough room at my table for one. It would be tight for two. Tonight, I couldn’t care less. I’m alone with my thoughts, soaking in the atmosphere, and savoring every minute of it. The service deserves its own paragraph—maybe two. There is one server running the room, and she does it like she owns the place. Warm, confident, intuitive. Never rushed. Exceptionally attentive without hovering. High-quality, professional service that feels effortless. You’re not just being served—you’re being looked after. Knowing I was in the mood for steak, I started with a glass of champagne while studying the wine list. This is not a bloated, checkbox wine list. It’s deliberate. Thoughtfully curated. Something for everyone, at price points that are refreshingly appropriate. I began with a crabcake, then—with the guidance of my table captain—ordered the ribeye, cooked to the chef’s liking, alongside roasted broccolini and herb truffle fries. I also made one important request: “I’m not in a hurry.” The champagne was beautiful—far better than expected by the glass. The wine I selected was a decades-old Saint-Julien, and as it turned out, the last bottle in the house. Nearing the end of its perfect life, but still elegant, expressive, and absolutely the right choice. Lucky me. The pacing of the meal was flawless. Every dish arrived exactly when it should have. And then—a moment I’ll remember—the chef himself brought out my steak. Chef Luis… thank you. The ribeye was cooked to perfection. Deeply flavorful, beautifully rested, everything you want a steak to be. The fries were light and crisp, never heavy. The broccolini, accented with golden raisins, was cooked al dente—balanced, thoughtful, and delicious. This entire evening felt orchestrated. Not in a rigid way, but in the way a great jazz set flows—each element arriving at just the right moment, building on the last. I usually offer constructive feedback when something misses the mark. Tonight, there was nothing to fix. Everything was perfect. Bogie’s Place isn’t just a restaurant—it’s an experience. One that rewards slowing down, paying attention, and letting the evening unfold exactly as it should.”

“What a horrible restaurant. I would never come back. First, they were 20 minutes delayed accommodating our reservation. We ordered bread and butter to start, and the butter was frozen. The 8oz steak is so average; there is no reason to spend $80 on it. Also look how pathetic it looks on the plate in the picture below. The $55 blackened salmon was so bland. I could get the same cut for $12 at Whole Foods and throw it in the air fryer at home for a better experience. The restaurant space is TINY. The tables are so close together, you’re basically listening in on every conversation around you. The dessert options were limited, and what they served us looked like a plate of dog food (see pic). Again, no sort of visual styling or presentation that you would expect at a place like this. At one point, I asked for an extra plate to share an entree, and they never brought it. I thought at least they would comp drinks or apps for being SO late to accommodating our reservation, but they did not. It also appeared they had one man behind the bar who was also taking orders. This is the kind of restaurant you bring your spouse to and have the revelation that you really should just get the divorce. What is going on here? At the of the day, this ‘steakhouse’ is more like a ‘steak shoe box’ and I absolutely would not recommend this place.”