“I’ll have what she’s having.” Each week, we’ll ask local chefs and bartenders what’s trending right now on their menus. Sit back, relax and order wisely!

Without a doubt, Grill 23 & Bar has become one of the most iconic restaurants in Boston’s Back Bay neighborhood. The restaurant’s fresh, modern fare and new bar, which debuted last March, has helped keep the local steakhouse a timeless and unique dining destination in the city.

And speaking of fare, chef Jay Murray of Grill 23 tells us that – besides the steak (obviously) – diners are also absoluting loving the restaurant’s Hamachi Tartare appetizer.

“I’ve always been surprised at the success we’ve had serving crudo style dishes, but for the many years I’ve been here, they’ve been some of our top selling starters,” Murray says of the popular dish. “It allows me to get as creative as I’d like within the steakhouse concept. My only rule has consistently been no soy, pickled ginger or wasabi with tuna. Sometimes that pisses people off,” he adds.

Here’s it is folks…

The Hamachi Tartare is dressed with a paprika and celery infused oil and sits in a small pool of salsa verde with cucumber, apple, pea greens, celery, chervil and chives, all juiced. It’s topped with a relish of avocado, apple, lemon, basil and shaved shallots.

Images via Grill 23