Bo's Kitchen and Bar Room
6 West 24th Street
City: New York, NY
Phone: (212) 234-2373
Monday through Thursday : 5:30 p.m. - 11:00 p.m.
Friday & Saturday : 5:30 p.m. - 12:00 a.m.
Sunday Brunch starting Feb 23, 2014
Site: Visit the restaurant site
Chef: Todd Mitgang
Area: Flatiron District
With a jazzy nod to New Orleans and a wave to New York style, Bo's Kitchen & Bar Room is a new drink and dine spot in the Flatiron district. Chef Todd Mitgang, also the top toque behind Crave Fishbar, incorporates elements of the cuisines of France, Spain, Africa and Italy, lending a Southern vibe via okra, collard greens and sparkling fresh seafood as well as more exotic tastes like alligator, frog's legs and the savor of country ham. His plating is artful but not so exquisite that it keeps you from diving in. Bo's, opened in October, is buzzing with a crowd including locals from the 'hood as well as Long Island residents who love Montauk's South Edison, also from the hands of Chef Mitgang and owner Steven Kristel, and folks who groove on New Orleans-style food. This is a sexy spot with low lighting, booths made for cozying up in; the sensuous sound of jazz enveloping you in lazy luxury and romantic cocktails like the well-crafted Ramos gin fizz. Other specialty drinks from the hands of mixologist Jeremy Strawn include the Decatur (as in Georgia) Mule, with a vodka base spiked with gingerale, lime and "cherry compote" and seasonal drinks (think mulled Malbec wine) that warms the toes in these frigid times. Personally, I'm won by the martini approach-- a cart that invites imbibers to pick both a poison from many gins and vodkas and then a pickle as in onion, pepper or other classic garnish. It's a clever approach that delivers the goods. Lager-lovers can sate their tastes with beers both bottled and on tap and wines are a step ahead of the tried- and- true, sourced by general manager Ben Cramer, a passionate oenophile who prides himself on providing guests with vintages and vintners they may not have enjoyed before. The stylish dining room seats sixty with a zinc bar up front. Downstairs is a private venue for parties. Bo's is open for dinner from five-thirty to eleven PM Mondays through Thursdays and keeps its doors open and food coming until midnight on weekends. For that Nola feeling, you could start your meal with the popular roots and remoulade salad, roast oysters, red snapper crudo with okra or, for the adventurous, "crispy" alligator --in truth, it is reminiscent of chicken and just about as scary. The "pasta rags" entree is bathed with a tasty pork ragu enlivened with mushrooms while the shrimp Fra Diavolo delivers the perfect amount of kick. Some of us can't get enough goat so I was happy to find it supremely tender here, plated with jasmine rice, cauliflower and Brussels sprouts. There are plenty of fish entrees, including roast trout, catfish and that low country wonder, blackened redfish. If you have room, indulge in beignets if they're available or any other sweets from Pastry Chef Frankie Fuschetto who has been with the team at other ventures--his creations may destroy your diet but will definitely leave your taste buds with pure Southern happiness. - Mari Gold
Since October 25, 2013, Bo’s has been serving up New Orleans-meets-New York meals, courtesy of the team behind South Edison, a favorite of Montauk beach-goers. Last month, Bo’s began their weekly Clam Bake & Burger Mondays. A time-sensitive burger special is enough to get me interested in any burger, and my taste buds were well-served in doing so.
After being plied with a couple of delicious Abita brews, I was very happy to be served a slightly savory take on monkey bread. It was the first of what would be a series of carbo-victories of the evening. Bo’s Burger scored immediate points with its subtly flavored 8 oz patty, served juicy and medium rare. It was topped with arugula, which was not as wild as shredded lettuce, but not as tame as a larger, single leaf of Rabbit Food would have been. Despite the bevvy of flavors swirling about each bite of this burger, that of the Adirondack cheddar was distinct and gratifying. The ultimate standout element of this burger was its bun. Baked in-house with a similar flavor to the monkey bread, the bread-border of this burger made me wish I could take home a baker’s dozen for some midnight noshing.
If for no other reason, one Monday night soon should be reserved for sampling the baked goods at Bo’s. Beyond that, the burger was a big win, and deserving of the attention they get once a week at this Flatiron eatery.
Review By: Brad Garoon