John McDonald and Josh Capon bring massive paean to meats to the Bowery. In charge of the kitchen is Paul Dibari, who worked for them at Lure Fishbar. The menu includes traditional steakhouse cuts and sides, though the menu does have some Italian-leaning offerings, including oxtail arrancini, lobster bruschetta, crispy polenta, and a wonderful duck lasagna for two. A small raw bar rounds out the offerings.

The decor has throwback feel, with dark wood paneling, large curved banquets and light fixtures that Don Draper would feel right at home with. Artful photos of livestock adorn the walls to allow patrons the satisfaction of knowing what they are eating.