Stockyard

“Great service: Thank you, Hannah! Great food: Initially ordered my NY strip rare, sent it back with a request for medium rare and it came back perfect. Lesson learned. Hannah and the kitchen were very accommodating. We thought the creamed spinach was the best side. We also tried the loaded potatoes (not loaded enough) and the mac & cheese (good but not anything extraordinary). My colleague commented on how good his French onion soup was, too. Steaks and prime rib were amazing. Nice atmosphere: We liked the atmosphere but kinda wished the TV screens over the bar weren't there. Without those, it would have had the quintessential old-school steakhouse vibe. Overall, highly recommend trying this place out!”

“Service was attentive and friendly, oysters are fresh, steak was good, not like blow your socks off like Peter Luger but good, maybe is great for Boston standard? Desert wise Key lime pie is amazing and the chocolate brownies cheesecake is delicious.”

“Nice classic steakhouse. There is a great amount of parking and it is a large size restaurant. Even the bar is twice as big as I expected. We went with a party of six. The appetizers were good. Overall, everyone seemed very impressed with their meal The dessert was finished.”

“I’ll confess that if it wasn’t for a friend of mine asking to meet me here for dinner, I would have never stepped foot into this place. I’ve driven by and seen their sign so many times while on the mass pike but never felt even the slightest desire to look them up. The logo and name made me immediately assume that they were just another American steakhouse and not someplace I would bother going to. Not that steakhouses are a bad thing…but that I really disliked how most of these places handle the meat I ordered. So when my friend asked to have dinner there, I actually repeatedly clarified over a good part of the day if that was really the final choice. To which, he remained firm and asked me to give them a chance. It felt more like some mountain resort lodge when I first walked up to it. Felt even more so when I entered. I wouldn’t say it was dated but it sure felt like a historic landmark. The man at the desk checking people in had a very dry and emotionless demeanor when we went up to get a table - a complete contrast to how he interacted with other folk coming in. Almost made me feel like we weren’t welcome at all. However, the moment we got to our table, we were met by Cassandra, our super awesome and friendly server, whose charming demeanor made us quickly forget the grinch out front. We lost track of time. We were never rushed. We were attended to well…so at that point, I’ll just say that service within was absolutely spot on. Apps were good. Oysters were fresh and shucked very well (and clean). Sides were great. But what converted me as someone that is an overly particular carnivore towards thicker cuts is their grasp of meat temperature. When I asked Cassandra if the kitchen actually temps their meat, she responded without hesitation that they did. So I asked for my thick pork chop to be cooked to 135 since it coasts to my preferred temp by the time it gets to me. The pork chop was perfectly cooked to my exact preferences. I honestly don’t know when is the last time a server was *that* confident about their kitchen team getting a temp perfect. She was right to exude that confidence. We really enjoyed our time here and I would have definitely rated tonight a 5 out of 5 until we started walking towards the front door. Grinch was still there. We looked over, waved and said, “Goodnight, thank you.” Silence was all we received. So weird. Just so weird lol.”

“My first and last time at The Stockyard. I took my wife out for a Valentine’s Day prime rib dinner, and the experience was terrible. The requested prime rib was so overcooked it tasted deep‑fried, and the 20oz bone‑in ribeye was just as bad. To make things worse, a staff member spilled a drink and a whole container of water all over me. At that point, there was no reason to continue our reservation. Management showed zero empathy as we were leaving and still expected me to pay full price for an uneaten dinner minus the overcooked prime rib. I do not recommend this place to anyone.”