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Zagat: Bowery Meat Company Serves Upscale Meat of All Kinds

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Would you spend more than $100 on a piece of meat? The team behind Bowery Meat Company hopes so. Zagat editor Kelly Dobkin filed the following report.

Is a piece of meat ever worth more than $100? We went to Bowery Meat Company to find out.

Bowery Meat Company is the latest eatery from Burger Bash Champ Josh Capon and restaurateur John McDonald, and while it focuses on high-end cuts of meat, don’t you dare call it a steakhouse.

"Bowery Meat Company is a meat-centric restaurant. It is not necessarily a steakhouse although we do have some great steaks. We didn’t want to limit ourselves too much by being known as a steakhouse so I think the term meat-centric is something that really works for us," says Bowery Meat Company Chef Josh Capon.

From a $126 Cote de Boeuf to a $49 veal chop, Capon is serving up high-end meats with hefty price tags.

"All our meat comes from my boys Pat LaFrieda. They are sourcing some of the best meat they can find in general and especially for us. All of our steaks come from Diamond Creek Ranch in Kansas—some of the best meat I’ve ever seen. I’m definitely a steak eater. It comes down to how the raise the cattle, what they feed the cattle, and most importantly what I like to call the the 'marbelization,' which is the fat content. By dry aging meat in 40 days you lose a lot of the moisture, concentrate the flavor and add a lot of funk to the meat which is something I think people really enjoy," Capon says.

Not into meat? There’s also a large variety of veggie and seafood dishes to choose from.

"We do a grilled slice of cauliflower. We call a steak because you really do eat it with a fork and steak knife. When you have a vegetarian at the table and everyone’s kind of doing this in that carnivore way, they really can feel like they’re a part of the game with the cauliflower steak," Capon says.

The space was inspired by a 1960s steakhouse and includes butcher block tables and ceiling beams recovered from the original MercBar in Soho, owner John McDonald’s former property.

Capon: "Wait a second, you gotta squeeze that burnt orange over the top..."
Dobkin: "Oh perfect."
Capon:"Oh yeah, now you'll enjoy the veal chop."
Dobkin: "Wow, it's great, it's almost like an orange butter fennel sauce. It's really licoricey, the meat is super tender and super buttery. Delicious."

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