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Andovers A La Cart: Masterful Meats

Check out three local locations offering sizzling and succulent meats.

Andovers A La Cart: Masterful Meats

Cooking meat can be an art.

Marinating, heating and timing are all aspects of cooking meat that make the process more difficult than other kitchen tasks.

This is why many of us opt to leave it to the pros when the craving for a great steak or some juicy tips arises.

Luckily, the Merrimack Valley is home to a couple of places that grill, bake, and fry their meat to perfection.

in North Andover is the obvious choice that comes to many minds, famous for its top grade meat. Whether it's filet mignon, kabobs, grilled chicken or whatever kind of meat you're craving, the chances are high that you will find it there.

Butcher Boy also has a wide selection of vegetables, pastas, side dishes, beer and wine to compliment your meaty feast.

On 114 in North Andover, is another quality option for satisfying the carnivore within.

The Meat House Steak Tips are marinated in a blend of Italian herbs and seasonings. They claim that they are the tenderest and most delicious tips you’ve ever eaten.

This “house” recipe for steak tips is The Meat House’s most popular marinade.

Two pounds of these delicious tips will cost you $21.98. You can also opt for five pounds for $54.95. The Meat House is open daily from 9am-7pm.

, located at the Wyndham Hotel in Andover, has one of the largest selections of tender and juicy meats around.

The Churrascos are a favorite dish consisting of skewered meats cooked with a Latin style. Skirt steak, tenderloin of beef, spicy chorizo sausage, and braised pork carnitas are all part of the party.

“I think that all of the meats complement each other,” said Ryan Nicholson of On The Bone. “It’s like a trifecta of protein,” he continued.

Gaucho sauce and roasted garlic aioli offer the perfect dressing.

“The garlic aioli creates a creamy flavor,” said Nicholson. “The gaucho sauce drizzled on top lends a hint of spice.”

The Churrascos are available in two different portions. The small plate costs only $12. “It’s a really good portion, but not an overwhelming portion,” said Nicholson.

The dinner entrée sized dish costs $36 and comes with vegetables and your choice of an Idaho baked potato, roasted garlic mashed potatoes, saffron risotto, or OTB steak fries.

Nicholson also reccomended On The Bone's signature dish, the 12-ounce Bone-In Fillet Mignon. The uncomparably juicy and tender steak is served with your choice of Béarnaise sauce, Red Wine Demi-Glace, or Caramelized Onions and Gorgonzola Butter. 

You can make reservations at On The Bone online by clicking here.


Where else in town can you get masterful meats? Tell us in the comments! And local restaurants, you can upload photos and descriptions of your signature fish dishes on this post too.


Do you own or manage a restaurant? Would you like to see your featured or most popular dish in this column?

If so, send an email to  jay@jayoza.org. Please include ingredients, the price, and a photo of the dish.

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