And it’s not just the steak—although just typing this blog is making my mouth water—it’s all the food. Take, for instance, the oysters—topped with the perfect little piece of red pepper—were delicious enough to get a non-oyster lover to eat half of my order.
The popovers, which are delivered hot to the table about the time your drink comes, are so flaky and flavorful, you’ll feel transported to Paris. And speaking of a drink, the smoked Bos Manhattan comes in a glass that resembles high school science class. You leave the cork in to add to the smoky complexity, then pour when you’re ready.
Back to why you should go: the steak. Bos has two kinds of A5 grade Wagyu—the Hokkaido and the Miyazaki. If you’re unfamiliar with Japanese steak ratings, A5 means the steak must be at least 25 percent marbling. In the U.S. Grade A beef need only be 6 to 8 percent marbled fat. What does this mean to the customer? The beef will almost melt in your mouth. Cows that reach the A5 rating are treated like royalty. They are often given mineral water and fed soybeans. In hot summer months, they are treated to Sake and beer.
I ordered 2 ounces of both the A5 choices, which added up to about $120 in beef. More than I’ve spent in about two years on beef total. But when the first slice of Hokkaido hit my taste buds… heaven. Personally, I liked the Hokkaido better. It was like eating a bacon-meets-cow-meets-butter… if meat could be considered a dessert, this would be my suggestion.
Bos has many other steak options that are excellent as well, and not $29 an ounce. The honey bruleed Cambozola cheese was melt-in-your-mouth and the white truffle pommes frites were good as well. They also have non-steak options and the compressed Caesar is well worth ordering.