Donovan's Meatery

“The Plant Based "Steak" was phenomenal and the service was unbelievable.”

Edgardo Gonzalez★★★★★

We can always rely on Donovan’s for high-quality food and an amazing team. Our server, Heather, truly hit it out of the park with her attentive service and expert recommendations. As always, the kitchen delivered a delicious dinner; the prosciutto-wrapped scallops and pasta were prepared to perfection. The bartender is clearly a master of the craft, as every cocktail was exceptional. I highly recommend their Old Fashioned and tiramisu! We definitely will be returning back! Thanks Heather!

Casey Quinn★★★★★

Took my wife to Donovan's for a special date night and the whole experience delivered. The hostess greeted us warmly and sat us outside in a quiet spot — exactly the vibe we were hoping for. Our server was attentive and gave great recommendations, including the Cabernet reduction with our porterhouse, which turned out to be the move of the night. We split the porterhouse, and it was huge and cooked perfectly. I cook a lot of steaks at home and am picky when I'm spending good money on one, so that's saying something. The Cabernet reduction is really what took it over the top — and the chef cut

Mike Priebel★★★★

Had a great brunch on Easter at Donovan’s. Food was good, a bit under seasoned, and the portions were large. The dessert was fantastic! Lemon blueberry cheesecake. They had some fun and creative drinks as well.

Matthew Kosderka★★

Donovans Meatery is the revitalized Boca that use to be open but closed. As you enter the setting is reminiscent of Boca with the hanging glass bottle lights with the bar centralized. We were quickly sat down and the staff seemed quite friendly however, this changed. From our seat we could see the kitchen staff preparing food. We started by ordering the prime rib poutine with drinks. The poutine was mediocre at best, but the espresso martini, and old fashioned were good. My wife ordered prime rib and myself ordered a 16oz lacquered delmonico medium rare. Upon arrival of our food as I cut into