In 1961 Frank Giuffrida bought a club in Saugus that he converted into a
western-style steakhouse. With his wife Irene, as the hostess, they worked
seven days a week and before long the Hilltop became the number One
Steakhouse, a title it still holds today. Frank was soon known to be the
"king of the Hill" serving over three million customers annually. His
success was largely due to his generous nature, which he reflected into his
business with great quality and quantity. The Hilltop is still known today
for it's quality and generous portions at a great value.
Over the course of the past 40 years Hilltop has won numerous awards and
accolades. Most recently Hilltop was awarded #1 Steakhouse (City search
2003), #2 Independent Restaurant (Restaurant & Institutions Magazine 2002)
and many more.
Dick Monfort of High Country Investors in Colorado, acquired assets of the
Saugus Hilltop In October 1994.
There are two Hilltop Steak House Restaurants, one is Saugus and a second in
Braintree. Both locations also have a Hilltop Marketplace where our
customers can buy quality meats for a great value.
The Hilltop Steak House Restaurant in Saugus has five rooms, which includes
function rooms for business meetings, bridal showers, family events,
weddings etc. It also has two bars within the dining areas.
Both the Saugus and Braintree locations have an off premise catering
division called "The Chuck Wagon". The Chuck Wagon concept is simple. With a
minimum of fifty people you can hire us to do a barbecue anywhere, corporate
or private. We come to your place of business, backyard, park, beach etc.
We cook and serve a menu that you pre-select. We bring everything needed for
a barbecue. Grills, chefs, wait staff, buffet tables, all paper goods,
condiments etc. We cook, serve and clean up.
The Chuck Wagon has been very popular and has blossomed into a full service
catering business. In addition to our now famous barbecues, we do clam
bakes, weddings, showers, anniversaries, holiday parties etc. A sampling of
our menu is available at the host station or in the catering office.