Bowery Meat Company

Dry-Aged Ribeye

The flagship cut — deep beefy funk from the aging process, with a well-developed crust and a juicy, marbled interior that holds up through the last bite

Dry-Aged New York Strip

Leaner than the ribeye but no less flavorful, with a firm chew and concentrated beefy notes that reward slow eating

Bone-In Filet

A less common cut that combines the tenderness of filet with added depth from the bone, a good middle-ground option for those who find ribeye too rich

Wagyu Beef Tartare

Silky hand-cut wagyu with clean seasoning and a rich yolk that ties the dish together — a refined opener that signals the kitchen's confidence with beef

Lobster Bisque

A rich, cream-forward bisque with a pronounced shellfish backbone — one of the stronger non-beef options on the menu

Truffle Mac and Cheese

Decadent and unapologetically indulgent — the truffle aroma is present without being synthetic, and the pasta stays creamy rather than gluey

Creamed Spinach

A steakhouse classic executed cleanly — rich, well-seasoned, and a reliable foil to the richness of the beef

Crispy Potatoes

Golden, shatteringly crisp on the outside and fluffy within — one of the better potato preparations in the steakhouse side category

Whole Roasted Chicken

A surprisingly well-executed non-steak option, but ordering chicken at a steakhouse of this caliber is a missed opportunity that reviewers occasionally flag as underwhelming relative to the beef

Chocolate Cake

A solid but unremarkable dessert — fine if you need something sweet to close, but not a reason to save room