Krug Comes to Grill 23

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The best of the best come together on Tuesday, May 14th when Back Bay’s sublime steakhouse, Grill 23 & Bar, hosts their equally luxe pals from Krug Champagne. It’ll be a night you’ll never forget as Executive Chef Peter Agostinelli, Master Sommelier Brahm Callahan and Krug’s Director of Enology Julie Kavil (for those unfamiliar with enology, it’s the study of wine — now doesn’t that sound fun!) link up to create one of the most unforgettable evenings of the year. The menu is filled with seafood standouts like tobiko, scallops, oysters and lobster along with seasonal ingredients that pair nicely with Krug’s distinct taste. Dinner is $375 per person, with everything included, and you can save yourself a space at the table by emailing

Hors d’Oeuvres
Nori Crusted Chicken with Black Tobiko
Scallop Tartare
White Sturgeon Caviar
Fried Cape Cod Oysters
Krug Grande Cuvee 164th Edition

Lobster Cocktail with Bibb Lettuce, Potato Hay and Caviar
Krug 2004

Slow Roasted Kurobuta Pork Rack with white sweet potato latke and Radish Salad
Krug Rose 19th Edition

Cheese Course
Comte, Honey Comb and Toasted Brioche
Krug Grande Cuvee 160th Edition

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