"USDA Prime dry-aged six weeks on Glades Road, the bone-in ribeye Boca books for occasions — reserve a banquette to close a deal."
By six the wood-panelled bar fills with Boca regulars, and the dining room behind it runs on a single proposition: USDA Prime beef, dry-aged six weeks on the bone, cut thick and broiled hard. Abe & Louie's has held down Glades Plaza on Glades Road since 2002, the Florida outpost of the Boston steakhouse and a Tavistock Restaurant Collection room built for an occasion. The bone-in aged prime ribeye is the order, around $68. Expect $60 to $110 a head before wine.
Abe & Louie's belongs to the Tavistock Restaurant Collection, and there is no celebrity chef on the line; the kitchen is built around a dry-aging program and a hard broiler. USDA Prime beef is aged six weeks on the bone, and the bone-in aged prime ribeye is the dish to judge it on, cut large at around $68. The prime rib, slow-roasted and carved to order, and the Cajun-style ribeye are the other signatures, while a raw bar and a serious lobster selection cover the table that does not want beef.
Sides such as creamed spinach, lobster mac and hash browns come family-style. The wine list is long and American-leaning, with a deep Napa cabernet bench. Expect $60 to $110 a head before wine, more if you order the chilled seafood tower. The room was named Best Steakhouse in the 2024 Boca Raton readers' poll, and it has run at Glades Plaza, 2200 Glades Road, since 2002.
The room is clubby and built for an occasion: dark wood, white cloths, leather banquettes and a long bar that fills after work. Sound is lively at peak rather than hushed, which suits a table that wants cover for a frank conversation. Lighting is warm and low, tables are well spaced, and the dress code is smart-casual with plenty of jackets at dinner. It seats a large room plus the bar, so a late booking usually finds a table, and the bar takes walk-ins.
Book Abe & Louie's to close a deal because it gets the mechanics right: the room is lively enough to talk freely without being overheard, the banquettes are wide enough for papers, and a $68 bone-in ribeye signals you are serious without a three-hour tasting menu. Ask for a booth away from the bar, keep the Napa list moving, and the kitchen turns a working dinner around without rushing you out. For the wider field, see our best steakhouses worldwide, or more options to close a deal.
Not for a quiet, light dinner: portions are American-sized, the bar runs lively at peak, and the menu is built around heavy cuts of beef rather than delicate plates.
Yes, for the steak and the occasion. It serves USDA Prime dry-aged six weeks on the bone, and the bone-in aged ribeye and slow-roasted prime rib are the reasons to come. It is a Boca institution with a clubby room and a deep Napa list, priced like a top steakhouse. Come for a celebration or a business dinner rather than a quick, cheap meal. See our steakhouse guide.
Not hard, but prime times go first. Abe & Louie's takes reservations on OpenTable and by phone on (561) 447-0024, and the large dining room means a late booking usually finds space. Weekend evenings and the snowbird season from December to April are the tightest windows, so book a few days out then. The bar takes walk-ins for a steak and a drink.
Smart-casual. There is no jacket requirement, but the clubby room skews polished, with plenty of jackets and smart dresses at dinner. Collared shirts and neat trousers fit better than shorts and flip-flops, even in Florida. The bar is a touch more relaxed for a walk-in drink, but the dining room expects guests to have made an effort for the occasion.
Expect $60 to $110 a head before wine. The bone-in aged prime ribeye is around $68, steaks are priced by cut, and sides are ordered separately and run family-sized. The raw bar and a seafood tower push the bill higher, and the Napa-heavy wine list climbs quickly. Lunch is the cheaper entry point. Two splitting a large cut and sides can keep the per-head figure down.
Yes, book it to close a deal. The room is lively enough to talk freely, the banquettes take papers and a laptop, and a serious steak does the signalling without a long tasting menu. Ask for a quieter booth away from the bar. For more business-dinner options, see our best restaurants to impress clients.
Book on OpenTable or by phone. Walk-ins welcome at the bar; book ahead in season.
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Abe & Louie's sits in our steakhouse guide as Boca Raton's dry-aging benchmark.
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