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a meat lovers restaurant

Bowery Meat Company is a meat-centric restaurant from John McDonald with Chef/Partner Josh Capon and Executive Chef Paul DiBari.  

PRESS: New York Times gives BMC a 2-star "critics pick" review. Peter Wells recommends: Broiled oysters; foie gras and chicken liver parfait; zucchini carpaccio; bitter greens salad; duck lasagna; lamb chops; veal chop; cheeseburger; côte de boeuf; sour cream and onion hash browns; s’mores sundae.

Open dinner only, beginning 5pm.  More Reviews: New York ObserverTasting Table - and New York Magazine.  And, New York Post Table-Hopping.

Your next dinner try our latest restaurant - Ristorante Sessanta - serving Southern Italian in the heart of Soho.  

For all MSH special bookings, email events@mercerstreethospitality.com

9 East 1st Street just off Bowery |  Call Us: (212) 460-5255

 
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private dining

Our private dining room seats up to 35 guests in a variety of table configurations, and accommodates up to 50 for standing cocktails.  Executive chef and sommelier have created a variety of menu options and can further customize upon request.

For large event occasions of 125-150 guests, BMC is available to host your party with a range of options and our lounge is available for up to 16 semi-private. 

events@bowerymeatcompany.com

 
 

Wine Cellar

BMC's sommelier has curated a deep and thorough list from around the world that is sure to pair up with any meal possible while at Bowery Meat Company.

"Breaking Free of Steakhouse Wine Tradition" - New York Times, Eric Asimov

 
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about the chefs

BMC's Executive Chef Paul DiBari (left) and Chef Josh Capon first worked together over 20 years ago as young chefs at Lenox Room and remained friends ever since. Today they work in together in creating a modern day meat-driven menu that  will  evolve and change with the seasons. Josh's favorite steak is the Bowery Steak.  Paul prefers the Cote de Beouf.