Bo's Kitchen and Bar Room offers you a choice: dinner in the full dining room or more casual bites at the bar. For bar snacks, there’s crispy alligator with chili aioli ($15), a cheeseburger topped with caramelized onions, heirloom tomatoes, lettuce and onion ($16) or olive oil–braised baby octopus tacos with mushrooms and blistered fresno chiles (three for $17). You’ll probably want a signature cocktail to go with it. Order something sweet like the Antebellum (bourbon, blood orange tea, lemon and mint) or a drink with more savory notes, like the Casa Capri (gin, cherry tomatoes, basil, black pepper, lemon and honey). Sit in the dining room to order something off the more extensive dinner menu. There’s fried brie with fig jam and braised beets ($14), lemon-buttermilk fried chicken with creamed kale ($23) and truffle mac and cheese ($12). Don’t forget dessert—the restaurant offers fried cookie dough beignets and a blood orange tart with chantilly cream (both $13).
Our executive chef, Nikhil Khosla, brings the culinary skills and innovative recipes he honed of South Edison, Acme and Crave Fishbar to Bo's.
Don't miss our Garden District lounge, available for private and semi-private events. Fully equipped with a hidden big screen TV and a separate sound system. The cozy booths, custom illustrated ceiling, and antique mirror-topped tables will transport you into an intimate secret garden.
|Venue name:||Bo's Kitchen & Bar Room||Contact:|
6 W 24th St
|Cross street:||between Fifth and Sixth Aves|
|Transport:||Subway: F, M to 23 St|
|Price:||$30 and under|
|Do you own this business?|
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Average User Rating
4 / 5
- 5 star:0
- 4 star:1
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If New Orleans cuisine wandered into a NYC restaurant in the Flatiron District, well, you'd get Bo's. Upon entering, you're welcomed into the warm and unique aesthetic. The bar and restaurant have exposed brick walls and contemporary light fixtures with a large lighted piece in the very back of the restaurant, luring you in, that reads "Yeah You Right". You can read the rest of my review with photos here: sprungonfood.com/2014/01/22/bos