Centrally located in downtown Boston and accessed via Yvonne’s restaurant and supper club, The Zebra Room takes traditional steakhouse fare to new heights. Chief Culinary Officer Tom Berry, who offers diners refined versions of beloved favorites that include mushrooms Romanoff with local blue oyster mushrooms, onion Beignets crowned with osetra caviar, and baked potato flatties layered with Comté gratin and Boursin crème fraîche. Steakhouse lovers can choose from a curated selection of carnivore fare that includes an olive snow wagyu NY strip, Frenched rack of lamb and dry-aged heritage pork porterhouse.

© Josh Jamison

The concept for the intimate space, crafted by COJE Management Group, features bespoke geometric wallpaper, rich burgundy red banquettes, custom lighting by Sogni di Cristallo and a mirrored ceiling that generates a warm glow across the space below. The entrance is veiled by a bookcase, and the interior accommodates just 10 tables, adding to an air of exclusivity. A zebra motif provides a subtle backdrop to original art by Junar Rodriguez, Halim Flowers, King Paris, Eser Gundez and Francisco Valverde, along with a gallery wall displaying original ceramics by Glen Martin Taylor.

“With the Zebra Room, we created a space that exudes the hospitality we aspire to deliver and the kind of place where we want to be, to dine, to entertain our friends. In a way, we built this one for us,” said Chris Jamison, CEO and managing partner, COJE. “We took everything we loved about an iconic steakhouse, and reimagined it in an intimate, elegant, and dynamic way.

© Josh Jamison

The Zebra Room offers a raw bar, a wine program led by Corporate Wine Director Nick Morisi, and cocktails by Director of Bars Ray Tremblay. The drink menu features The Zebra Negroni and martinis poured tableside. Reservations are available up to two weeks in advance, offered by request via the website. Wondering what to wear? Safari outfits are not required. Rather, The Zebra Room encourages “polished attire.”