Front:
STEAK HOUSE
NAPPY
NOTHERS
DAY
DUDGE CITY
ALE
Back:
YANKEE
Photographs Top to Bottom
Frank Giuffrida's Hilltop Steak House
"Dodge City," with its western cocktail bar
“Sioux City,” featuring a 28 foot fieldstone fireplace
• "Kansas City" (not shown)
• Waik-in refrigerator aging 1500 loins of beef
Frank Giuffrida's Hilltop Steak House COLOUR
Yankee Colour Photographs by Roger Maconi
“Where Steak is King of the Menu”
“FG" Frank Giuffrida, the initials that are stamped on
each choice loin that is personally selected from the
finest Western beef, before it is placed in Hilltop's huge
walk-in refrigerator for aging. Imagine, three generations
of meat buying experience.
(128)
1000 loins of beef aged under carefully
controlled conditions of temperature
and humidity – and can be seen
through the "picture window” in the
Sioux City Dining Room.
Hilltop
Steak
Our expert meat cutters break down
House
the loins into thick, juicy cuts of
sirloin, tenderloin and filet to ensure
that each customer receives a gener-
ous and uniform size steak. Chefs,
using circulating heat sear the steaks
on all sides at once to prevent the
Mystic
loss of rich juices and flavor, so that
River
the steak brought to your table is truly
Bridge
a work of culinary art!
Guests are accommodated in order of
arrival; every guest is a special guest
Mass. Pike
and no credit cards, please! The
Boston savings are passed on to you.
Route U.S. 1 Saugus, Massachusetts Phone 233-7700
Open daily 11 a.m. to 11 p.m.
© 1980 Yankee Colour Corp., Southborough, Mass.
For “Hilltop” quality Beef cuts visit the
HILLTOP BUTCHER SHOP
Located at the rear of the Steak House.
