Boy’N’Cow Meat Boutique

Upon laying eyes on the industrial warehouse façade of Boy’N’Cow Meat Boutique, inspired by prohibition-era New York, one could deduce what they might find inside. As its name also suggests, it is a steakhouse, but it’s far from an ordinary one. It will be immediately clear once diners lay eyes on one of the restaurant’s standout features, its dry-age locker. Here is where premium dry-aged meat cuts are proudly showcased for the discerning carnivore. Inside, prime cuts such as striploin, ribeye, tenderloin, and porterhouse are carefully aged to perfection for 30 days, with a separate section dedicated to its prized wagyu. While steak is the star, the menu extends beyond beef, offering a thoughtfully curated selection of chicken, salmon, octopus, risotto, and an assortment of starters and sides. Complementing the menu is an exceptional wine selection carefully curated by the in-house sommelier, while the cocktail lounge, infused with speakeasy vibes, invites guests to indulge in expertly crafted drinks, including the standout 20-day barrel-aged Negroni.