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RESTAURANT OF THE WEEK
Long before Morton's, even before Steak & Ale, the Hilltop Steak House on U.S. 1 just north of Boston was turning out first rate steaks. And to this day, many New Englanders would rather dine at the Hilltop than any other steak house around.
It has been our tradition to start our meals out with a shrimp cocktail at this restaurant. Then it's on to a nice slice of beef, cooked rare, of course.
Steaks here, while certainly ample, aren't of Flintstone proportion. I usually go with a boneless sirloin and my wife usually orders a filet mignon. The steaks always come perfectly cooked. Over the years the restaurant has added a lot of non-steak items to the menu including several chicken selections, ribs and some interesting seafood choices. A friend always used to order the Boston scrod when we dined there. You can't go wrong with a baked potato along side your main course but I prefer the smooshed up red potatoes.
I don't, off hand, remember what they offer for dessert. We usually just sip a cup of coffee at the end of the meal.
This is a longstanding family tradition. Don't expect it to be a Morton's or Shula's but do expect a nice meal.
We've only been patrons at the original Hilltop in Saugus. But they've added a second restaurant in Braintree south of Boston.
For directions and information on both restaurants, check out their web site here.