Credit where it’s due: The ribeye is a thick, handsome beast, freakishly well-marbled, rallying with age. It’s a star. But draped over the ribeye, like a luxurious crimson caftan, is a super-fatty, extraordinarily delicious cut known as the deckle, the calotte, or the ribeye cap.
Visually, the cap does not make much of an impression. At Bowery Meat Co. in Manhattan’s East Village, you’ll find it neatly rolled and sliced—a helix of fat and muscle—with dark, seriously crisp edges and a rare center, on a spill of buttery mashed potatoes. They call it the Bowery steak, and though it looks precious compared with more hulking bone-in steaks on the menu, its flavors are big: intense, mellow, and long.
Josh Capon is the chef here, and he occasionally paces the room in whites, congratulating a table on its ambitiously large orders, or joining in as some tipsy family launches into an off-key, off-rhythm, totally sweet rendition of Happy Birthday for their grandma. Capon is also the chef behind Lure and El Toro Blanco, and his newest restaurant draws the same crowd. There are bankers in their summer pastels, loyalists to Butcher King Pat Lafrieda’s meat, luxe business meetings from out of town celebrating a new deal, and dates casually dropping $140 on a côte de bœuf for two.
Check out the rest of the feature on Bloomberg Business
Said from the man himself, Pete Wells, "Connoisseurs of ultratender burgers will go wild for Mr. Capon’s hefty but loosely packed version on an extremely yielding bun. I like a burger that puts up more of a fight, but I loved the flavors of the melted raclette and caramelized onions.
The most imposing of the meats is the veal chop, thick and quartz-pink. It’s rubbed with paprika, coriander and fennel seeds for a whiff of the souk, but what gives it energy is the juice of a grilled orange half. That citrus-spice alchemy is a terrific solution to the boredom sometimes caused by plain broiled lumps of animal muscle."
Read the full New York Times review here.
The secret charm of this East Village resto isn’t what common words appear in its name but which one doesn’t
We who are meat eaters need not eat meat like mouth-breathing bottom-feeders. We who eat meat seek meat but need not timorously seek it. We are not mice, nor must we be lions, puffed with pride, who try to hide the mouse inside through smoke and char and crass charade and tales of getting laid. Men we are, no more no less, not abashed sinners, and as men we deserve a fitting house to eat our dinners.
Could that happy home be the Bowery Meat Company, the new restaurant from chef Josh Capon and restaurateur John McDonald? Perhaps, though at first the odds appear long. There is the name, for instance. Each of the three words—Bowery, Meat and Company—seem pulled at random from the lexicon of trendy restaurant buzzwords. The location, the soulless glass poop of the Avalon Bowery, had already chewed up and spit out a classy Veselka offshoot and is generally a gleaming blight in the East Village.
Plus, a meat company seems like the very last sort of company we need, especially in that neighborhood where DBGB does brisk trade in saucisson and speck. And when the vegetable is purportedly ascendant, every other recent opening seems to be a steakhouse. It’s a very bad time to be a cow.
Check out the rest of this feature on The Observer
Unfortunately, he doesn't seem to have taken any selfies with raw steak.
It's a proven fact that celebrities love Bowery Meat Company. They're in there all the time, sharing duck lasagna, picking out their ribeyes, and posing for selfies with Josh Capon. And this weekend proved no exception: pop idol/teen troublemaker Justin Bieber dined there with model/Stephen Baldwin's daughter Hailey Baldwin. Sadly, no photos of the Biebster posing with raw steak, but a barrage of paparazzi did capture many, many photos of him scurrying out of the restaurant.
Check out the article on Eater
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.
Check out the rest of the article on Tasting Table
Welcome to The Hot Dish, a behind the scenes look at the making of the dishes of the moment. Up this week, Josh Capon and Paul DiBari make a new age veal chop at their brand new East Village meat emporium.
"Everyone went nuts when Carbone charged $52 for veal parm," says chef Josh Capon indignantly, "but good meat cost money!" He knows this because he uses the same veal chops at Bowery Meat Company, the new meat-centric East Village restaurant he opened along with chef Paul DiBari. The chop in question hails from Lancaster, Penn., the heart of Amish country. That chop costs $49 for a 16 ounce at BMCo. Expensive to be sure, but at a 50% food cost to the restaurant it is not cynically priced.
"It's a great chop," says DiBari "but, veal isn't the most flavorful meat." To compensate for that, the chefs marinate the chop and give it a dry rub with a mix of cumin, coriander, fennel seed, and paprika."I am a big fan of North African spice blends" says DiBari. But the dish has other evocations as well, Capon loves veal piccata, a staple of the Italian American canon, and uses orange (in place of the traditional lemon) to bring an element of the dish to the veal chop.
Here, the chop comes with a half orange that has been charred on the grill and then topped with a dab of butter, fennel seed, and chopped parsley. It is intended to be squeezed over the veal, forming a sauce and helping the meat stay moist. Check out how Capon and DiBari bring the dish to the table in the slideshow above.
Check out the full slideshow on Eater
I met up here with two friends for a meal after hearing a lot of good reviews about the joint. I wasn’t really sure I should call this place a steakhouse, and when I spoke with owner John McDonald he confirmed my thoughts. The idea, according to John, it seems, is not to pigeon hole the place as being a traditional steakhouse (usually just attracting an all male crowd, for the most part), but, rather, a meat-centric restaurant with a menu that appeals to all kinds of diners. Not only that, but he and his business partner/chef Josh Capon have endeavored to put together a unique menu, with cuts that you don’t often see in other restaurants, if ever. Other restaurants they are involved with include Lure Fishbar, Burger & Barrel Winepub and El Toro Blanco.
Read the rest of the review on the Johnny Prime Steaks blog
More often than not, tipsters, readers, friends and family of Eater have one question: Where should I eat right now? Restaurant obsessives want to know what's new, what's hot, which favorite chef just launched a sophomore effort, what Michael White is up to these days. And while the Eater 38 is a crucial resource covering old standbys and neighborhood essentials across the city, it is not a chronicle of the "it" places of the moment. Thus, we offer the Eater Heatmap, which will change continually to always highlight where the crowds are flocking to at the moment.
10. Bowery Meat Company:
A modern version of a steakhouse from John McDonald and chef Josh Capon (both of Lure, El Toro Blanco, B&B). The menu isn't without the classics — there's a New York strip, a burger, and a broiled lobster — but it also includes a duck lasagna for two, foie gras parfait, and live sea scallop. And the space (once home to Veselka Bowery) is now dark and modern, and includes the salvaged remains of MercBar in the ceiling.
Stein’s pick: The Bowery steak at the just opened Bowery Meat Company takes two of the most cliché words on New York menus these days and makes it new. Josh Capon hornswoggled Pat LaFrieda to give him only the deckles—the second smaller portion of a ribeye—which Mr. Capon rolls up and then broils. Deckles have long suffered from overcooking when attached to a rib eye but here the cut finally gets its due. Mr. Capon has innovated something I thought was beyond innovation.
Read more at http://observer.com/2014/12/stein-ozersky-best-and-worst-2014/#ixzz3LcWtSSOf
Welcome to Grub Street's weekly survey of the most-talked-about, must-visit restaurants in New York City. The list below features spots both new and old ranked according to one important, ever-fluctuating (and admittedly subjective) metric: Who has the most buzz?
Perhaps a famed chef has taken over the kitchen, or there's a new dish you absolutely must order. Maybe the restaurant is just brand-new, or the critics are raving about it. Whatever the reasons, these are the hottest restaurants in New York right now.
Check out Bowery Meat Company on the list:
Bowery Meat Company
It isn't surprising that chef Josh Capon's burger is a must-order at his new steakhouse (he also runs a burger restaurant, after all), but it's still worth mentioning because the just-funky-enough, raclette-topped version served at BMC really is a paragon of the form. Also: You're going to want some duck lasagna.
Source: Grub Street