Boy ‘N’ Cow is a steakhouse. A play on words, there may be many cowboys on the beef ranches of Texas but there are not many beef ranches in Miami where chef Danny comes from, but he sure knows how to grill a steak!
I have been asked, many times, whether there was a steak house in Bali. Whilst steak features on just about every menu in Bali, there has only ever been one before. Set up by Raymond Saja at Karma Jimbaran it was excellent but did not last long. Now another American chef is at the grill, at Boy ‘N’ Cow.
The fit out is so professional, loft-like, but a steakhouse feel about it, brick design walls with overlaying black and white murals and comfortable seating. Upstairs is an open mezzanine, a long bar and a few small tables for more intimate dining. You immediately get the feeling that they know what they are doing.
Inside the front entrance is a glassed-in temperature and humidity controlled room with racks of beef, of many different cuts, all at some stage of the dry ageing process. At Boy ‘N’ Cow the beef is not used until it has reached 28 days dry aged.
However there are many non-beef dishes available here as well. Start with a Tuna Tostada, the tuna is combined with avocado, cucumber, sesame seeds and chilli oil, topped with salmon roe. Crab Cakes are with burnt lemon and a charred corn salsa. The Hamachi Ceviche uses Japanese Jackfish with radish, onion and orange, yuzu vinaigrette. Salt Baked Beets are served with feta cheese, pistachio and cucumber. The Pickled Eggplant is interesting, with seaweed, crisp shallots and miso vinaigrette.
For something different, the Foie Gras sits on a brioche, a dab of port grape jam on top. Parma Ham is with 63 degree egg, mushroom and asparagus.
Beefless mains include Lamb Shank, crushed peas, mint, feta and beetroot. Green Pea Orzo is unusual pasta, shards of it combined with mushroom and asparagus flavored with garlic and topped with parmesan.
Beef dishes are what most come here for and the choice is enormous. Start with a perfect Steak Tartare, simply tossed with shallots and horseradish, slabs of toast on the side, or that quality steakhouse special, Bone Marrow, served with pickled onion, cilantro and truffle oil on slabs of toast.
The Carpaccio uses beef strip loin, layered with shaved onion, pickled okra and tossed with egg yolk and soy lime vinaigrette. Want something to snack on whilst waiting for your mains, try the Beef Sliders.
And now for the main event! All the beef is grain or grass fed and comes from Australia or the USA. There are different categories. Black Angus from Australia [grass fed rib-eye, tenderloin or strip loin], all 200 gm, Organic grass fed Strip Loin or Wagyu Sirloin[M 6-7] both 280 gm.
For a shared table [2-3 persons] or a VERY hungry carnivore there are two 900 gm servings, Porterhouse from Australia or Rib-Eye on the bone from USA. You select your accompanying sauce and vegetables.
As you would expect in a quality steakhouse the choice of red wines is excellent, many styles from 8 different countries of origin.
This is the ultimate in steak, tasty and tender.
During their soft opening your bill gets a 50% discount, but only for dinner and only up to November 30.
Boy ‘N’ Cow is now also open for lunch with a small but interesting menu of burgers [beef, chicken or fish] and sandwiches [steak or vegetarian]. You build your own burger, just select all the toppings, or even an extra beef patty if you wish?
This is a world class addition to the Bali dining scene.
Restaurant : Boy ‘N’ Cow.
Address : Jl. Raya Kerobokan 138, Kerobokan.
Telephone : 934 8468.
Open : Lunch from 12.00, Dinner from 6.00, daily.
Non-smoking Area : Yes.
Parking : Small area at front.
Price : Rp. 1.200.000 for two [+ drinks].
Credit Cards : All major cards.
Food : Steakhouse.
Wine : Good list, by glass or bottle.
Service : Excellent.
Atmosphere : New York.
Overall : An experience.
Copyright © 2017 Gerry Williams
Reviews that appear in Bali Advertiser are based on actual visits to the establishments listed, without the knowledge of the restaurants, and are not paid for by the individual restaurants.
Opinions expressed here are those of Gerry Williams and not necessarily those of Bali Advertiser. Gerry Williams attempts to write from a ‘typical’ diner’s perspective and, whilst quality of food is the most important criteria overall, value for money is the real measuring stick.