“A lounge or bar should always have a good burger,” says Vaughan, citing the dry-aged beef as a distinguishing feature of Medium Rare’s take on the omnipresent dish. Vaughan is particularly excited for customers to try the Medium Rare burger, which is topped with peppered bacon, aged cheddar, lettuce, tomato, and mayo. Photo by Rachel Leah BlumenthalĪsh’s duties involve overseeing culinary operations throughout the entire resort, so Rare and Medium Rare have their own executive chef-Megan Vaughan, who is new to Boston but brings an extensive resume of steakhouse experience, including time as executive sous chef at Wolfgang Puck’s Cut in Beverly Hills and as executive chef at Michael Mina’s Bourbon Steak in Seattle. “The Cones” at Medium Rare Lounge: Ora King salmon tartare with pink peppercorn-lemon vinaigrette, chives, avocado, and caviar Maine lobster salad with celery, tarragon aioli, avocado, and caviar.
