DINING DIARY | Bowery Meat Company / by Brackett Bilodeau

Image courtesy of bowerymeatcompany.com

Image courtesy of bowerymeatcompany.com

It’s official: John McDonald and Josh Capon’s butcher-blocked steakhouse has finally opened its stately doors to the public. The 130-seat stunner, teeming with refurbished industrial accents, boasts an Italian inspired beef-centric menu fueled by Pat LaFrieda with executive chef Paul DiBari helming the kitchen. Menu highlights: grilled veal chop with moorish spices and burnt orange, Bowery steak with salsa verde and market onions, and an impressive dry-aged T-bone for two. Contact your Attaché for reservations and more menu picks.

Bowery Meat Company
9 East 1st Street between Bowery and Second Avenue