Cuisines and Dishes at Locke-Ober:
- Seafood
- American
Locke-Ober
3 Winter Pl,
Boston
MA
02108
Today's hours: 5:30 pm-11:00 pm
lockeober.com (617) 542-1340
Menu for Locke-Ober
Menu for Locke-Ober provided by Allmenus.com
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Other menus for Locke-Ober
Dining options for Locke-Ober
Ratings and Reviews for Locke-Ober
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Apr 20 2012
C A. via Yelp
I'm really surprised isent rated higher. I recently came here for my anniversary and it was amazing. Plan on spending a lot of money but it is well worth...read more
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Apr 11 2012
Fred G. via Yelp
Yelp lists this restaurant as 'wheelchair accessible'. That is absolutely not true. There are three steps at the entrance and an additional one into the...read more
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Apr 03 2012
Mee-stique K. via Yelp
What a fun restaurant this is!!! So traditional and everyone is so proper. You dont see that too much anymore. What I love was the decor inside and...read more
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Oct 30 2008
via Citysearch
This place is very dirty and old looking. I will never go back here. The food is also mediocre for heavy tab you will be paying. T...read more
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Sep 20 2008
Susan556 via Citysearch
My husband and I were very disappointed with the food and the atmosphere at Locke Obers. We decided to go for a special dinn...read more
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Mar 07 2008
MattBray via Citysearch
Yesterday my wife and I went to Locke Ober. It was magical. We walked in and were immediatly taken care of. The beautiful coat ...read more
From Citysearch
The Scene
When diners see the gleamingly restored turn-of-the-last-century dining room abuzz with foodies, celebs, politicos and high rollers, they understand the Brahmins' loyalty to this American dining landmark. They'll also be reminded of legends of feasts past (Orson Welles slurping oysters by the dozens; Caruso sautéing his own sweetbreads). Co-owner and chef Lydia Shire has been a tonic to Locke-Ober, in the dining room and kitchen.
The Food
Shire packs explosive taste into dishes as simple as Cape scallops and bacon on skewers and beef Stroganoff with hand-cut egg noodles. The kitchen can be slow, but execution is perfect. The crisped duck with elderberry and ginger, for example, arrives unctuously luscious on top, seared to a crunch on the bottom. Indian pudding is a lesson on how this relic of Colonial cooking should be made.
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