The Double Bull Featured in Northshore Magazine

Have you seen the November 2021 issue of Northshore Magazine? Opening in May 2021, The Double Bull Taphouse is the newest concept for Webber Restaurant Group and we are thrilled to share all that The Double Bull has to offer in this beautiful spread.  Find a copy of the magazine at a north shore news stand, or see the digital copy of the magazine by clicking HERE.

 

Scarlet Oak Tavern and The Bancroft on Boston Magazine’s Best Restaurants List

Thank you to Boston Magazine, and food editor, Scott Kearnan, for including The Bancroft and Scarlet Oak Tavern on the 2021 list of Best Restaurants in Boston. We are thrilled to be mentioned among such great company.  A huge shout out to our teams at both locations for their role in our restaurants receiving such a great accolade.

Click here to read the full article.

  

Gibbet Hill Grill and The Bancroft Named Best Steakhouses List

What an honor to see Gibbet Hill Grill and The Bancroft named on Thrillist’s Best Steakhouses in Boston list!

Here’s what Thrillist has to say about each location, and why it made it on the list:

GIBBET HILL GRILL:
“OK, so, the Angus cows you’ll encounter roaming around this Groton restaurant aren’t actually dinner, but Gibbet Hill Grill’s farm setting underscores the freshness of the menu. Most of the restaurant’s produce is sourced from the farm itself—and it’s one of the only restaurants in New England that has a produce farm on site. Located inside a revamped barn, the restaurant is down-homey in its aesthetic, but the menu itself is surprisingly sophisticated, yet relatively affordable. Steak cuts include a bone-in rib-eye and a 48-ounce porter, and all come with two farm-fresh sides. Don’t bypass the cocktail program, which also incorporates a lot of the farm’s seasonal output.”

THE BANCROFT:
“How is it that one of the area’s most exciting steakhouses opened all the way out in Burlington? Whatever the why and how, the cavernous suburban restaurant has since cemented its reputation as a modern steakhouse that’s worth the drive. The delight is in the details: housemade flavored salts that season the cuts; a tomahawk steak presented tableside, then brought back to the kitchen for carving; polenta cakes shaped like little cows that accompany each steak. Bancroft’s modern iron and glass decor is a refreshing detour from the standard dark wood and brass, and both the cocktail and wine programs demand you designate someone else to drive home.”

Click HERE to read the full article.