Bowery Meat Company: A Reason to Celebrate
Since last week’s review was vegetarian-friendly, I had to hit you with a meat-lover’s dream next. That dream is a reality at none other than Bowery Meat Company.
Bowery Meat Company is a Mercer Street Hospitality restaurant, and is the brainchild of John McDonald and Chef/Partner Josh Capon (Lure Fishbar, El Toro Blanco). Given how much I love Lure Fishbar, I knew this meal would not disappoint. While my assumption was correct, I did not understand just how delicious it would be.
Tucked away just off of Bowery, an overwhelming aroma of deliciousness consumed First Street. I have certainly missed the fine-dining scene in New York City (especially on a Friday night) and this dinner seemed to bring me back. It reminded me of why I got involved in the restaurant industry to begin with. Surrounded by dim lights and beautiful people, I felt a part of something. I felt a part of a group of people who truly celebrate and appreciate the idea of dining out. People sometimes neglect to realize that dining out is about so much more than the food. By looking at the surrounding tables, I could tell that each person recognized this fact. Our outdoor area felt like a small community, and I couldn’t help but smile.
While the bottle of red we ordered was sold out, the lovely sommelier recommended a Trousse-Chemise 2018 Pinot Noir from Hyland Vineyard, Oregon, and was exceedingly smooth. The lightness and freshness was a perfect compliment to the heavy meal to come.
The “diverse and market driven,” menu boasts an array of classic and modern meat-centric dishes. Traditional cuts of steak looked equally as appetizing as dishes like duck lasagna. Choosing was not easy, so the table of three ordered for a table of six.
The meal commenced with a hefty portion of Lobster Mac N Cheese. Served in a cast iron dish and doused in cheddar, fontina, brioche bread crumbs, and smoked paprika, this is the dish you burn your tongue on because you simply can’t wait to eat it. In the blink of an eye it was gone, and the mac was succeeded by Kung Pao Duck Wings with toasted peanuts, cilantro, and a side of yuzu ranch dressing. The meat fell right off the bone, and I secretly wished I had a spoon (or straw) for the leftover dressing. It was that good.
An outrageous special of Crispy Rice with Steak Tartare was the finishing appetizer, but boy was our meal far from over. If you are lucky enough to come to Bowery Meat Company on a day where this special is offered, order it!
Entrees consisted of 20 ounce Bone-In Ribeyes with shishito peppers and 14 ounce Prime New York Strip Steaks with grilled shallot. I’m no steak connoisseur, but I am extremely picky about red meat. One tendon or fatty piece and I’m out. This steak was, do I dare say, perfect. My eating companions agreed.
As we waited for dessert, we found ourselves chatting with Executive Chef Capone himself. Not only was he an absolute pleasure to talk to, but his high spirits and charismatic persona almost made me forget there was a global pandemic consuming the restaurant industry. He made sure that we were comfortable and felt taken care of. I have nothing but the utmost respect for his customer service, talent, and positive attitude in such trying times.
Desserts were brought out to each table, and I noticed almost all were all adorned with a candle and a happy birthday song. I, along with five other tables, chose to celebrate a birthday at Bowery Meat Company that night. Due to the price, quality of food, and overall atmosphere, this is certainly a special occasion type of place.
As if the night couldn’t get any better, we happened to be sitting next to Elieen of Eileen’s Special Cheesecake. Cheesecake is my favorite dessert, and Chef Capone announced that everyone at the restaurant would be getting a taste. The cake was just the right amount of dense, and topped with a deliciously sweet blueberry compote. I thought I was full, but I could have eaten it all over again. I made sure to let Eileen herself know, who also could not have been nicer.
The meal came to a close, and I wished I didn’t have to get up. I didn’t want to leave the little community and night of celebration. In these times, reasons to celebrate feel even more important than normal. The service, food, and atmosphere all ranked supreme. Besides, there is a reason that Bowery Meat Company has two stars from Mr. Pete Wells himself. As I thanked the wait staff and Executive Chef Capon, I was already planning my next trip back.
