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Jireh H.via Google

about 2 months ago

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.

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Nick Clarkvia Google

2 months ago

Had a wonderful time at the stock yard. I've been passing by it on the pike all my life and finally got to stop by and have a Holiday meal. I was very impressed by the quality and selection and the staff professionalism and I look forward to going back sooner than later.

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Catherine Martelly Brothvia Google

2 months ago

Our new favorite local spot! We’ve probably visited Stockyard 6 or 7 times this year. We’ve done a couple of proper steak dinners (fantastic) but we usually go for drinks and French dip sandwiches. Honestly, all of the food here is good. And I love the vibe - unpretentious and as casual or fancy as you want it to be. It feels like a local gathering spot and we always have a good time. Thank you for being an approachable steakhouse right in the city

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Garrett Connollyvia Google

4 months ago

Unbelievable meal good price and our bartender/server. Michelle was outstanding will definitely be back. I can’t believe I’ve driven by Here 10000 times and never stopped in. Great spot to stop before a show at roadrunner

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Полина Джанькинаvia Google

7 months ago

There are the best clam chowder in Boston for me. I’ve been in this place millions of times. The taste is always good. I also recommend baby back ribs it comes with French fries and Cole slow. Also I recommend steak tips and Manhattan cocktail, margarita is also good. Sometimes taste is less delicious sometimes more. I recommend this place. Oysters are also cool here.