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.