Posts Tagged With: Bowery Meat Company

Bowery Meat Company – Come for the Meat, Stay for Lasagna

Bowery Meat Company - TomahawkSometimes I cringe when I read my old posts.  Ever so often it starts with the title.  Why did I call BMC, a “Croatian Seafood Delight” in 2014.  I remember BMC had broiled oysters which were popularized by Croatian immigrants in New Orleans, but still, what was I thinking.  Turns out, after reading the post (more chills), I see that I was simply making fun of the confusion of what type of restaurant is BMC.  Many dismissed it as a steakhouse.  On Yelp at that time it was listed as “Salad, Italian, Seafood”.  And the owners didnt really like the “Steakhouse” tag, calling it stale, uncool, and touristy.  Hence… Croatian!

The owners are still correct today.  I dont know of too many young New Yorkers that go to traditional steakhouse these days.  But in 2020 Justin Bieber’s fave BMC feels like a steakhouse whether the owners like it or not.  Just not the classic steakhouse most tourists, or older New Yorkers usually consider.  In fact BMC may be the best example of a modern steakhouse in NYC today.  Unlike other such meat specialists like Minetta Tavern, and 4 Charles Prime Rib, meat and more meat reign supreme at BMC.  I imagine not that many go to BMC for their Oysters, or Duck Lasagna.  But they should…

The Duck Lasagna actually dictates the ordering game plan.  If you get it ($58, for 2-8 ppl), you may want to take it easy with the meat.  And if you skip it, knock yourself out.  Or if you are like me, do the lasagna and the knocking.  Its magnificent, and much meatier than I remember.  A fine combination of duck, mushrooms, creamy Caciocavallo, Parmesan, and plenty of noodle texture.Bowery Meat Company -Cauliflower

The meat selection at BMC is always impressive.  Its perhaps the only steakhouse offering the Ribeye cap that comes rolled into a hockey puck shape.  Its arguably the best piece of the cow and thats why its $68 for what looks like about 6 oz of meat.  Its still one of the best steaks I ever had.  But on this night, we “settled” for the 40 oz Tomahawk Ribeye.  As expected it was perfectly cooked, though I wished for a bit more flavor from the crust.  While a sauce with this cut is not normally necessary, the house sauce is worth using.  It made the fries taste that much better, and we even took some home.

Another discovery this time was the roasted cauliflower steak.  Its topped with quite the pungent Pumpkin Seed Pesto.  The very shareable, Lasagna size, bread pudding is a smashing finisher.  It contains apples, lots of Candied Pecans, Caramel Chocolate, and Vanilla Ice Cream.  Its yet another must.  The one beef I got with BMC is the lack of affordable wine.  I understand we are at an expensive steakhouse, but still.  Impressive list but not much under $100.  2017 Nebbiolo for example is not exactly a bargain at $95.

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Bowery Meat Company
9 E 1st St (2nd/3rd, East Village)
Rating: 2.5 Z’s (out of 4)
Stars range from Good to Exceptional. Simple as that
Recommended Dishes: Duck Lasagna, Bowery Steak, Broiled Oysters, Cauliflower Steak, Bread Pudding

Categories: East Village, New York City | Tags: , , , | Leave a comment

NYC – Top 10 Dishes of 2014

Lincoln StrozzapretiBowery Steak at Bowery Meat Company.  Normally in the food blogging universe, when a steak is compared to a Hockey puck, its usually in order to describe a poorly cooked piece of meat.  But in this case, its the odd looking Hockey puck shaped perfection sitting on top of creamy whipped potato puree, and topped with a little bit of Chimichurri.  One little touch of that thing with your fork or a prolong stare breaks the spiral roll of ribeye cap, aka the more flavorful part of the ribeye.  A most noble cut, generated by none other than the legendary Pat LaFrieda of course.  Don’t believe me?  Ask fellow meat lover Justin Bieber who was spotted there a day after yours truly and his family.  “Way to go dad, always picking the wrong days”

Bowery Meat Company Bowery Steak

Oxtail Soup at Pam Real Thai – I’m starting to believe this soup has special healing powers.  Whether you are suffering from Flu like symptoms, Depression, Frontal Baldness, Cholera, try the soup and see a doctor.  Best to have the soup solo, as it will clear up both your nostrils and allow free grazing of the two giant oxtail bones in a way that should leave no witnesses.  Its spicy, complex, addictive and just about my favorite soup in NYC at the moment.  Which really means America!

Pam Real Oxtail

Patate Alla Carbonara at Marta – The White pizza section to me is like the pet isle in the supermarket.  I only get there by accident or under some form of influence.  My wife found me there once and though I was having an affair.  These days the only way for me to cheat on the reds is with this Bianca, featuring Guanciale, Pecorino and egg “juice” poured ever so slowly all over the pie.  It took a few initial incarnations (started as “Gricia” with an egg in the middle) until this thing was perfected by Nick Anderer who perfected so many things at Maialino.  Its Roman style pizza which means Matsoh like cracker thin (especially at the edges), but it holds its own nicely throughout so knife needed.

Marta Patate alla Carbonara

Lobster Roll at The Grand Banks.  This place rocked!  Literally!  In fact we almost left upon entering this Schooner (a ship for the German readers) parked on Pier 25 in the warmer months.  But the food obsessed that we are, we braved it out and stayed for the main event.  A Maine style Lobster Roll (cold) using the meatiest and clawiest parts of the lobster, with tarragon mayonnaise and cucumbers which isnt very “Mainely” I know, but serve as barriers between meat and bun.  Very often lobster rolls lose its luster due to a soggy bun, but here the cucumbers keep it fresh and dont deter from the taste.  The roll which comes with well seasoned potato chips (no frier on board) is not exactly a value play at $25, but you gotta pay up for the good stuff mon.  Especially on the island I call Manhattan


BBQ Squid at Annisa – Stunner!  Actually the first word that comes to mind is “gorgeous” but its hard even for the feminine inner Ziggy to say the G word these days.  When was the last time you heard a straight man say something is gorgeous.  And adding the F word just makes it sound awkward.  But this dish is not only attractive to look at, but got the flavors to match.  Marinaded, perfectly grilled Squid with fried tentacles, mint, and fresh peanuts boiled to match the texture of the tender Edameme.  Add Hoisin sauce for some sweetness and tanginess and the formula is complete.  I hope it never leaves the menu.  Anita Lo are you reading?

Annisa Squid

Carrot Wellington at Narcissa – A rarity.  A meal where the veggie dishes outperform the meats and fish.  Even the beet dish here made me question everything I knew about beets and seek Borscht the next day.  I never seek Borscht.  The carrots are cured, roasted and simply shine in those puff pastries.  They are tender and rich enough that you wont miss the meat.  And the accompanied veggies especially the earthy Bluefoot mushrooms complimented nicely.  Along with Piora’s carrots, perhaps the carrot dish to beat.  If you are having commitment issues, you can always share it as a middle course.

Narcissa - Carrot Wellington

Strozzapreti Con Aragosta at Lincoln (Top).   Orange is the new crack!  Possibly the most ingenious pasta dish I ever had.  First of all its looks gorgeous sensational, and you smell the sea as soon as it arrives.  Smell it!  Its an important aspect of any meal.  The Strozzapreti (invented I suppose when someone envisioned a pasta shape while witnessing a priest being slowly strangled) is made with lobster coral, the female egg sac, to bring that bright sexy orange prison look.  Sweet lobster chunks are added to the mix along with Tarragon and a delicate citrusy sauce.  But the best part and what puts this thing over the top was the shockingly flavorful lobster and scallop “sausage” bits which had the texture of chicken skin nut tasted nothing like it.  As of this writing the dish is not on the menu, so write to your local congressman

Scrambled Eggs at Gato.  I’m quite the sucker for nicely executed egg dishes, and this one topped a year filled with good ones (Casa Mono comes to mind).  Almond Romesco (spanish red pepper sauce), Boucheron cheese, and fluffiness levels that I’ve yet to produce no matter how hard I try.  I Google the heck out of how to make my scrambled eggs this fluffy, and it looks like Boucheron may be the answer.  Bobby Flay got something nice going there, but dont tell him that, or mention this pick.  We dont want success to get to his head.

Gato - eggs

Zabzi Tagine at Bar Bolonat – I attacked this mini Tagine on more than one occasion in 2014.  But I confess that the first time, closer to the Bar Bolonat debut was the best rendition.  Homemade couscous, aromatic fresh herbs, and short rib or beef cheek (it changes from time to time) so tender and flavor packed, even the Goyim foodies can appreciate this modern Israeli delight.  Get this, the kibbeh, Creme Brulee, and any of the other “Best of 2014” dishes circulating the web.  Einat Admony got herself another winner.

Bar Bolonat - Zabzi Tagine

Fried Chicken at Root and Bone – Last year it was the Ma Peche Habanero, this year its R&B singing the chicken song.  Choon!  The bird is brined in sweet tea, onions and garlic for 24 hours, and finished with a dusting of dehydrated lemon powder to add that nice zesty tone.  Perfectly crisped skin, and juiciness levels I havent seen since college.  Great dish and a great menu that features all sorts of goodies like Sticky Toffee Pudding with whiskey sauce and beer flavored ice cream.

root and bone chicken

Special Mentions:

Burger at the NoMad Bar
Marinated Pork at Somtum Der
Falafel plate at Zizi Limona
Agnolotti at All’onda
Chicken Burrito at Missions Cantina
Beer Braised Pork Tongue Tacos at Empellon Taqueria
Octopus at Marea
Kimchi Fried Rice at Louro
Tofu at Dunji
Samsa at Nargis Cafe
Elk Chops at Henry’s End
Carrots at Piora
Green Curry Ramen at Bassanova
Dirty rice at Ivan Ramen
Cha Ca La Vong at Pok Pok Brooklyn
Oxtail and Bone Marrow Fried Rice at Blue Ribbon Sushi Bar & Grill

Categories: East Village, Gramercy, Flatiron, Lower East Side, Midtown West, New York City, SoHo, NoHo, Nolita, Upper West Side, West Village | Tags: , , , , , , , , , , , , , | 3 Comments

Bowery Meat Company – A Croatian Seafood Delight

Bowery Meat Company Bowery SteakJust dont call it a steakhouse.  The brainchildren behind this meat project, John McDonald, Josh Capon, and Paul DiBari dont like that, and for good reason really.  “Steakhouse” is stale, uncool, touristy and boring in today’s NYC.  You cant hep but get the feeling that traditional steakhouses not named Peter Luger still exist for tourists and older generation New Yorkers.  I cant recall the last time my friends said “hey how about bowling and steakhouse”.  But my father in law does ask on occasion, only to get that painful reminder again that he cant eat raw meat.  I predict that just like with the demise of Jewish Delis the steakhouse will eventually be replaced with places like Costata, Minetta Tavern and Bowery Meat Company.  These are full menu, modern steakhouses with each having its little niche (eg. crudo, pasta, burgers, oysters) in addition to great steak

Even Yelp is confused, giving BMC the cafeteria “Salad, Italian, Seafood” tag.  As in “Hey what do you want to eat today.  Sushi, Russian, or ‘Salad Italian Seafood'”.  I suppose BMC is more about “Salad, Italian, Seafood” than “Croatian” as the title suggests.  But only the savvies of the foodie travelers understand the role Croatians played in the evolution of Oyster fishing, and the invention of the Charbroiled Oyster by the legendary Drago’s in New Orleans.  The same Drago’s oyster was the influence behind the Charbroiled little ones at BMC, though I’m leaning toward the cheeseless version at Felix’s myself.  If there’s one complaint about this “I cant believe this is not a steakhouse” meat company is the excess of cheese and in some cases salt.  At some point it felt like one of those Borat “And what is this?  its cheese” episodes.  But yet, I would still put BMC on top of any steak seeker list today.  And there was absolutely nothing wrong about the soon to be famous Steak I highlight below.

Bowery Meat Company PolentaBowery Steak Meat has quite a few nice pluses, starting with the pre-meal freebies that you wont get anywhere else.  Rosemary Focaccia with what looked like small Finocchiona slices was gone before I could take a picture.  And to top that, some schweddy balls in the form of oxtail arancini were quite good.  They can easily charge for this stuff, but they dont.  Others should note.  Even free bread these days has been replaced by $6 fancy bagels with frozen “homemade butter”

Crispy Polenta –  Mushroom and Shaved Parmesan.  Nice starter.  Polenta not so crispy but thats a good thing as the texture was a perfect not too soft, not too hard.  Mushroom had a nice sweet tone and could have used some more earthiness or crunch.

Broiled Oysters – Garlic, Romano Cheese, Bread Crumbs, Parsley.  The great aforementioned Oysters inspired by Drago’s in New Orleans.  There are many folks out there like Mrs Z that will eat this over the raw stuff, so you gotta wonder.. what took you so long New Yorkers!

Short Rib Ravioli – Bacon, Rosemary Butter, Aged Balsamic.  Six large ravioli.  Nice meaty flavor and quite exceptional.  But covering these with cheese was a slight turnoff.  If I want my ravioli smothered with cheese I’d go to Staten Island.  I would order this again though.  Just hold the cheese.

Duck Lasagna for Two – Caciocavallo cheese, Parmesan.  As with anything “For two” in NYC means “For 4” or “for a small Armenian village”.  I would never order something for 2, for just 2.  But we were 4.  Like the ravioli this also had excellent meaty flavor, and no sauce that I recall.  Soft lasagna sheets, duck and cheese worked together nicely.Bowery Meat Company Chargrilled Oysters

Cheeseburger – Griddled Onion, Raclette, Tomato Aioli, Fries.  This is an almost great burger.  My suggestion:  Change it to Burger.  Lose the cheese!  Raclette is generally quite salty, and this beautiful 40 day aged chuck, brisket, and sirloin combination should not be messing around with.  The fries were so salty they were not edible.  Perhaps they were gearing up for Justin Bieber who visited with his girlfriend the next day.  My youngest still cant believe she went to BMC on the wrong day

Bowery Steak – Salsa Verde, Whipped Potato.  A Triumph!  The steak of the year, and one of the best I ever had.  As soon as I touched it I knew it will be good (so many jokes with this one, but I’ll leave it alone.  Its a family show).  There’s no name to this 8 ounce meat perfection.  The best part of the ribeye, the ribeye cap is flattened and spiral-rolled into these Hockey pucks by who else, Pat LaFrieda and cooked to perfection.  Here’s your Michelin star right there.

Bowery Meat Company
9 East 1st Street
Recommended Dishes: All of the above. But make sure to get the Bowery SteakBowery Meat Company Lasagna Bowery Meat Company Ravioli Bowery Meat Company steak Bowery Meat Company

Categories: East Village, New York City | Tags: , , , , , | Leave a comment

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