Photo by Jenn Ocken

Dish: Mansurs on the Boulevard’s Steak and Lobster

Few dishes signal romantic indulgence like surf and turf, and while it’s often reinterpreted, the classic duo of steak and lobster never fades from style. It’s a Valentine’s Day powerhouse at Mansurs on the Boulevard, where it’s served in two sizes. The Petite features a seven-ounce filet mignon and a five-ounce Maine lobster tail, and the Grand combines a 10-ounce filet and 10-ounce tail. Both are served with sides of drawn butter and Mansurs’ signature Burgundy demi-glace and a medley of vegetables or starches that Chef Chris Motto changes regularly. It’s the top order on February 14, but a close second, says owner Justin McDonald, is surf and turf again, grilled filet mignon with lump crabmeat and bearnaise sauce. Decisions, decisions.

Mansurs on the Boulevard
5720 Corporate Boulevard, Suite A
Sun.-Sat., 11 a.m. to close