Jump to: Reviews | The Inventor of Food
Where would we be without food? On a planet dominated by merciless banana overlords, that's where. With today's Groupon, $35 gets you $75 worth of soup, salad, meat, fish, and drinks at the Oak Room, located inside Back Bay's Fairmont Copley Plaza Hotel. This elegant eatery has won numerous honors from Boston Magazine, including Best Steakhouse Restaurant in 2003. Your Groupon is good for breakfast, lunch, dinner, and brunch, but cannot be used on Christmas Day, New Year's Eve, Valentine's Day Eve, Valentine's Day, or in doppelganger dimensions where Picasso was an art thief and the sun wears cool shades.
Lavish draperies adorn the 30-foot windows lining the walls, as shimmering chandeliers overhang a dining room full of plush thrones and stately table settings. As your pupils become engorged with the opulence of the surroundings, further your eye-widening with a peek at the menu. Choose from a variety of egg-styles, pancakes, and other breakfasting options to kick off your day in style. Browse through treats like cinnamon-raisin french toast or combos like the American breakfast (two eggs; hash browns; and choice of breads, meats, and demonstrated levels of patriotism).
The lunch menu is inspired by their dinner menu, just like an impressionable son following in his father's tap-dancing footsteps. Soups, salads, and sandwiches make up the bulk of this lightweight heavyweight. Sip on some Maine lobster bisque or snack on the Oak Room cobb salad. Lunchier sandwiches, such as the smoked turkey BLT and the Kobe cheeseburger provide access to cuisine of the stacked variety. Or, since it's never too early for meat, tenderize yourself with lamb chops or fresh Atlantic salmon.
Start dinner with an impressive lineup of seafood samplers ($14–$53), and soups and salads ($11–$13). Order up a platter of crab cakes ($16), calamari ($11), clams casino ($14), and the less alliterative oysters Rockefeller ($19), or go green with baby iceberg wedges swaddled in the salad sauces of your choice ($13). Move on to artfully marbleized meats of Elvis-quality tenderness. Cut into butterknifeable selections, such as the prime beef tenderloin ($55), or bone-in rib eye ($42). Accompany your kingly meal with sides of the edible or drinkable variety. Peruse the never-ending wine list or narrow your options by consulting with your knowledgeable server.
Reviews
The Oak Room was selected as the Best Steakhouse in Boston by Boston magazine in 2003's Best of Boston.
- While the opulent Oak Room may look too delicate to deliver on such a carnivorous front, this year it left the competition begging for scraps...Service is thoughtful, informed, and perfectly timed, and the epic wine list is packed with impressive (mostly French and American) choices. Why haven't we mentioned the room's flat-out stunning décor by now? Because with credentials like this, it shouldn't matter. – Boston
Citysearchers and TripAdvisors both give the restaurant four stars.
- Wonderful food, great service, but expect a similar price-range. The steak is to die for...Its central location is also an added bonus. It was grand, romantic and impressive. In fact, a college student like myself can be a fish out of water. Only go to the Oak Room if you don't mind acting like a king/queen, and being treated like one too. You MUST try the steak. – cavalleri, Citysearch
- Probably my favorite steak restaurant in New England. Not only is the menu top notch; not only are the steaks unbelievable; but the space is in a McKim, Meade & White ARCHITECTURAL MASTERPIECE!!! A feast for ALL the senses. the Oak Room satisfies on so many levels. – A TripAdvisor reviewer on Facebook
Groupon Says
The Inventor of Food
The Oak Room is a gourmet affair of the finest order, and a fitting tribute to the eponymous Marceau Gourmet, the French peasant who, in 1821, invented food. Gourmet rose to prominence on the success of his creation, watching it become so integrated into modern daily life that today, we literally can no longer live without it. On his deathbed, surrounded by loved ones, he offered these final parting words:
- Regret? I do not regret. As children, we ate rocks, trees. We tried once to eat the sun itself, so what is to regret? So much has come from my work, these sandwiched meats, charms of lucky cereal for every child! There are so many corns now, or is it bananas? But I am tired, now, of eating. I think it is time to sleep.
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