You over there, sipping the detox tea. And, you, with the overflowing green salad.
We see you. We commend you, but we also know that soon enough, you're going to break from all that well-intentioned clean eating and start to crave a steak. Badly.
When you decide to butcher your resolutions, cut and run to Bowery Meat Company.
It's the latest schmancy restaurant to join other newish Bowery additions from Keith McNally (Cherche Midi) and Andrew Carmellini (Bar Primi). BMCo is the brainchild of the Lure and Burger & Barrel team, John McDonald and chef Josh Capon, as well as executive chef Paul DiBari. It's not exactly a steakhouse in the traditional sense—they prefer to call it a "meat-centric" restaurant. The design and menu have a slightly more modern bent, but trust—you're going to pay steakhouse prices.
McDonald has a knack for stylized restaurants (picture Lure's nautical-chic interior). BMCo's look is midcentury modern meets Richard Burton's smoking lounge: wood paneling; plush, half-moon blue booths; butcher block-topped tables; geometric carpeting; drapes; and mirrored accents.
The food is stylized, too; you won't find creamed spinach and its old-timey ilk here. "We don't want you to be exhausted by the time the steak hits the table," Capon says. You're greeted with meat upon arrival, though, in the form of complimentary salumi and soft slices of bacon-and-rosemary focaccia. From there, order the Rockefeller-reminiscent broiled oysters ($18), doused in bubbling-hot parsley-and-Romano-cheese compound butter.
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