Bowery Meat Company
There are several incredible meat restaurants around NY and Bowery Meat Company is a nice addition to the mix. The owners John McDonald and Josh Capon know how to run a restaurant. There is a great vibe, a solid bar area with a serious list of cocktails and just overall a win.
We started out with a tiny bite of a crispy polenta covered in a mushroom ragout and shaved Parmesan. The polenta is so creamy inside it is like eating pudding.
We split a few salads. I would like to see them have more light options for starters. I think we were all stuffed from the holidays and although the oysters looked tempting we passed. Green salad wedges coated with some nuts, seeds and a greek yogurt dressing. Really nice.
We also had a farmers salad with slices of avocado, winter radishes and a champagne dill vinaigrette. We dug in to a few things before I grabbed the photos.
We also had a spaghetti. Super simple with a good kick. Jalapeno, roasted bread crumbs and a lemon ricotta.
Before we ordered Josh came out with a large wooden tray showing all the different cuts of meat they had for the night. It is a fantastic show. We opted for the special of the evening which was a tomahawk. Essentially a rib-eye steak with the bone and a mere 38 ounces. We split that among the four of us. Quite a beautiful piece of meat.
Fries are key. These are crispy and just right.
On the side we also had roasted buttery carrots.
Mushroom fricasse could have been eaten solo. I’d put this on top of anything.
Dessert was in order. The PB&J is amazing. A scoop of vanilla ice cream next to a peanut butter pie with strawberry jelly and crispy peanuts.
We also got these small praline covered ice cream bites. Perfect.
Definitely going back. After all, I must try the foie gras and chicken liver parfait and perhaps the veal chop.
There is a smack of LA in here somewhere that I like.On my list.
Now that I think about it…yes there is.
Delicious. Hard to tell from the photos, how big are those plates? Are those taster sizes or Pointsnfigures sizes? (Love tomahawk steaks, especially if it’s grass fed, grass finished)
decent sized plates.
This may interest you…… a way to restaurants can make it easier for people to hear one another…….http://blogs.kqed.org/bayareabites…
very interesting. i still like the cone of silence