bos

I am so sad that BOS closed, the food was sensational, however, they are opening up a new restaurant soon!
I really liked the concept of the restaurant because they use all parts of the cow (nose to tail). Some of my favorite dishes included the Bone Marrow, Beef Tounge, Beef Heart and the Kobe Skewers.
Can’t wait to see what they come up with next.

A friend invited a group of us to b.o.s. in Little Tokyo next to the over-​rated Sushi Gen in the Honda Plaza, but got e-​mail a few days before cancelling reservation since he suddenly had to go on a business trip. So I figured that wasn’t going to stop me & made reservation for the counter since I didn’t want to hog up a whole table.
I’m glad I did since Chef David Bartnes’ cooking station was right behind the counter. I was able to see every move he made & how he composed his food as well as seeing him grilling luxurious A-​5 Wagyu– (wah ghee yu) straight from the beef farms in Japan. I learned a few short cuts in degreasing sauce that had a large film of animal fat & letting steak rest a while to let the juices distribute throughout the meat after the initial grilling, & then putting it back on the fire for the final heat.
On the counter, there was a framed document in Japanese relating to the registering of a male Wagyu– calf by name & registration #, giving date of birth & statistics from his father/​mother back to the great grandfather, date of the first examination w/​name of the inspector, name of the company owning the calf, and a nose print since like a human finger print, no two nose prints are alike. So having the opportunity to eat a piece of Wagyu– is in some ways a rare privilege that is matched by its worthy price.
1) I hadn’t eaten all day in order to appreciate the meal at b.o.s. properly, & I wanted to eat the A-​5 Wagyu– first so that the initial morsel to hit my mouth would be a pure taste of this renowned beef without previously eaten dishes to cloud my palate. The marbling of the A-​5 was impressive with rich fat surrounding the meat all around. Then the inside of the meat is streaked with parallel lines of white fat interspersed with a dark, bright red melt-​in-​your-​mouth meatiness. Because the meat is seared, the outer layer has a slight chaw to contrast with the meltingly soft fat & equally tender red meat. The fat first melts in your mouth, & then the meat slowly fades into a meaty velvetiness.
To give more variety of flavours to the A-​5. Chef Bartnes added 3 different lines of salt infused w/​black pepper, Shichimi To-​garashi/​Japanese 7 flavour chile, Sichuan peppercorn which gives a slow smokey, all spice burn. Good suggested pairing was the Cowboy Yamahai Sake (sah keh) which is brewed w/​wild yeast that is indigenous to the region. Wild yeast gives a heavier, meaty, lightly sweet, sometimes mineral smokey taste that goes well w/​the Wagyu-​.
2) To refresh my palate, I ordered the Burrata Salad that included red beets, cherry tomatoes, ruby red grapefruit, chervil, basil micro-​greens in a Lemon Garlic Vinaigrette. The Burrata has subtle creamy lightness, & all the other ingredients cleared the palate of the Wagyu– fat & meatiness. The truly interesting touch was providing me a small bowl of toasted brioche infused w/​the scent of garlic so that I could make my own Bruschetta by spreading the burrata & vegetables on the crusty brioche toast points for added texture. Hakkaisan Junmai Ginjo Sake was light, more neutral in flavor, w/​a bite of acidity that matched to this revitalizing salad.
3) Grilled Miso Beef Heart was marinated in salty fermented soy bean paste which gave the heart meat more meaty Umami & moist softness. The grilled meat was dense, dark dusty rose, and drizzled w/​white miso sauce & Arugula micro-​greens that gave off a slightly peanut oil scent & pepperiness. The heart meat was interspersed w/​thick cuts of King Oyster Mushrooms that gave another meaty, clean earth scented texture. Cowboy Yamahai Sake was also the preferred pairing.,
4) Vanilla Panna Cotta, Balsamic macerated strawberries, pink peppercorn, micro-​basil was an ideal way to end the meal on a light note. The peppercorn gave the panna cotta a subtle smokey heat. Refreshing, mildly sweet yet complex in the way various ingredients played off of each other.
Chef David Bartnes ranges from NE to SE Asia with quite a bit of emphasis on Japanese cuisine. His food is unpretentious, deeply flavourful & earthy without being too leaden & heavy, playful but serious in his culinary approach, well informed yet casual & nonchalant. I find that his food is far superior to the recent places I have dined in such as Tar & Roses, Commissary, Red Medicine, Faith & Flower, even Republique.
Chef Bartnes gives out a capable, calm, confident, quietly friendly vibe that I appreciated very much as I ate facing him. The ever amiable, personable, suave Jun, the owner, is another asset to this team. His bonhomie is infectious so customers at the bar start talking to each other.
I’m so sorry I came so late in the game to b.o.s. when it would close the next day. This initial experience was so good that I attended the last day which I will report at another time. Great food, good camaraderie, great service with a smile. 5 Unilocal stars.

When we heard that b.o.s. would be closing its doors less than a year after opening in Little Tokyo, we finally made our reservation to enjoy some fine nose-​to-​tail eats. Co-​owned by Jun Isogai of Men Oh Tokushima Ramen fame (and located in the same plaza) and Chef David Bartnes, b.o.s. features an array of creative small plates, pastas, risottos, meats and accompaniments. There are lots of cow parts on the menu, but also vegetables, beer (including several kinds of Hitachino brews), wine, sake, shochu and non-​alcoholic stuff so it can accommodate different tastes. The space is on the small side, but you can make a reservation (although at this point maybe not).
Three of us shared nine dishes, with just a bit leftover. Overall, we had an excellent meal with very few weak spots, but just for the sake of ranking my most to least favorite, here goes:
* GRILLED MISO HEART — The slices of heart and king oyster mushrooms were grilled tender and drizzled with an yuzu miso vinaigrette. Amazing.
* A5 JAPANESE WAGYU NY STRIP — Available in limited quantities and in certain ounces, we chose a 5 oz cut that set us back $ 80. Yeah it’s expensive but why not try it made by one who knows his cow parts inside out? Savor it alone or enhance it with the trio of sea salts and chopped green onions.
* SWEETBREAD TACOS — Thankfully this came with three tacos so we didn’t have to fight.
* CARPACCIO OF TONGUE — Thinly sliced and delicate. A must if you love tongue.
* FRIED TRIPE «CALAMARI» & SMALL INTESTINE CHICHARRON — You get a bowl of crunchy fried tripe and intestine with two different dips. Fine snacking.
* UNI AND LOBSTER PASTA — The uni and lobster are fantastic with or without the housemade fettuccine.
* CRISPY CURRIED CALF BRAIN — I wasn’t such a fan of the one and only time I had brains. The texture was odd. But I enjoyed it here fried in tempura. The grape compote on the side made it even better.
* BEEF TENDON RISOTTO — The slices of tendon were incredible tender, but the risotto itself was meh.
* CURRIED CAULIFLOWER, POTATOES & CHICKPEAS — Our token vegetable dish. Good but we could’ve done without this.

This restaurant has been on my to visit list for a long time, and as it was a friend’s birthday, we decided to finally try it. bos is located literally right next to Sushi Gen, and I was surprised I didn’t notice it before. As we stepped inside, we were surprised bv the size of the restaurant; it was pretty small with a homely feel. Bos markets itself as a restaurant who utilizes every part of an animal– from nose to toe. It’s menu is pretty similar to Animal’s, with sweetbread, heart, and other various parts for consumption. We started out with a bottle of Cowboy sake that the server recommended, and also ordered several dishes based off his suggestions.
Sizzling Thai Tongue, Thai Aromatics, Lime Chili Sauce 15
The hot stone plate comes out empty, and when the server poured it onto the plate, we got to watch the raw beef sizzle. This dish was one of our favorites. You choose how well done you want your meat cooked, and the flavors of the Thai aromatics was super flavorful! The meat was tender, and I would suggest eating it pink. Yum. Must order.
Fried Tripe «Calamari» & Small Intestine Chicharrón, Cilantro Garlic Yogurt Dip, Issan Dressing 14
This one caught our eye as we’ve never had small intestine cooked like a chicharron. It came out in a bowl mixed together, and I enjoyed the yogurt dip a lot more than the dressing. This dish was decent, but it was a little too much to finish between the two of us, especially since the taste got repetitive. I would order this with a larger party.
Roasted Bone Marrow, Housemade Furikake, 61-​Degree Egg, Sesame Gochujang Paste 16
Another favorite. Not only did we each get our own half, there was plenty to go around. The bone marrow was of the perfect heat and super flavorful with the spices on top. One of my most favorite bone marrow I’ve had (besides Bestia). The egg was good, but in my opinion it didn’t go amazingly well with bone marrow. I preferred it without the egg. Must order.
Uni and Lobster Pasta, Santa Barbara Sea Urchin, Maine Lobster, Kizami Nori, Homemade Fettuccine 26
At this point, I was pretty full as I had eaten not too long ago. The pasta was creamy with uni, and the lobster went well together. Definitely the heaviest dish we ate. Better than EMC’s and Angelini Osteria’s uni pasta, but not Orsa and Winston.
Cheesecake, Passion Fruit, Poached Cherries 10
It was good! We weren’t able to finish as it was heavy and we were full, but it was a nice ending.
bos did not disappoint. Everything on the menu that we tried was yummy, and I have no complaints about this place. Will definitely be back next time! Bill was around $ 160 including the bottle of sake.

Came here for the bf’s bday dinner and this place gets five stars just for the Japanese Wagyu NY Strip! It was our first time trying wagyu beef and I’m glad I convinced my boyfriend to try it over the short rib. We ordered the 4.5 oz since the 4 oz was unavailable that night. It was pricey but apparently a good deal compared to other places. It was the highlight of the night and the best beef we have ever had in our lives — bold statement, I know!
We also ordered the flat iron «thai taki» (the second best dish of the night), the miso heart, the fried tripe «calamari» and small intestine chicharron, the sweetbread tacos (aka throat and pancreas glands), roasted bone marrow, and the braised veal cheek pasta. All these dishes were ok and good dishes to try at least once, but the only ones we would order again are the flat iron «thai taki» and the wagyu NY strip. The other dishes were ok and not that memorable. Some were too gamey for our taste (the heart was too gamey for the bf and the fried tripe was too gamey for me). The veal cheek was good and tender but tasted a lot like short rib. The texture of the shortbread tacos were interesting and they seemed to be missing the sriracha sour cream that was supposed to be on there, which may have helped with the texture. We were glad that the wagyu NY strip was our last dish to end our meal — it was the highlight and made us forget everything else we had that night, haha. Service was great and attentive, and presentation was spot on. Too bad they are closing down at the end of this month! We would totally come back here just for the wagyu!

«Bos» means beef in Latin and as an acronym here, it stands for «Beef — Offal — Sustainable.»
I’ll put it in plainer terms — owner, Jun Isozaki’s eatery was patterned after restaurants in Japan, which specialize in presenting nearly every part of beef.
The chef, David Bartnes was born in Oregon, but spent his formative years in Asia and Europe and is of mixed ethnic heritage (Chinese/​Japanese/​Korean/​German). His cuisine reflects his background and if I were to categorize his cooking, I’d say it’s global flavors with an emphasis on spices from the Silk Road (Japan, China, Korean, India, Turkey, etc.)
I wish I’d gone sooner, but was intimidated by Jonathan Gold’s write up praising it as a premier «nose-​to-​tail» restaurant. Seeing restaurant industry superstars post pictures of themselves dining at b.o.s. also made me shy away — I don’t have the type of clout that’ll get me into Trois Mec, etc. Located in Honda Plaza in Little Tokyo, I also feared having to deal with the Japanese exclusivist attitude of «Ichigen-​san, okotowari» — «New customer, no admittance.»
However, I didn’t find any b*** s*** attitude at b.o.s. Chef Bartnes and owner Jun are dedicated to their craft and humble about it. Unfortunately, they’re closing their doors on September 27^th so hurry and make your reservations.
I went to b.o.s. with 4 hardcore foodies on 9÷11÷14 and did a sampling of 11 dishes, all grass fed beef-​based. There were a few typical beef cuts like NY, Rib Eye, Short Ribs and non-​beef dishes like Uni and Lobster Pasta, Heirloom Tomato Salad and Caesar Salad, but we were there for a no-​holds barred, full-​on beef meal.
We dared to try the following dishes that progressed from small plates to pasta, risotto and to a large family style meat dish. Nothing came across as terribly gamy, seasonings were balanced, and everything was well prepared and delicious.
1) Carpaccio of Tongue $ 12. Pea Sprouts | Avocado | Pickled Shallots | Issan Dressing
*Mild flavored dish; it wasn’t at all tough like some tongue preparations I’ve had elsewhere.
2) Sizzling Thai Tongue $ 15. Thai Aromatics | Lime Chili Sauce
**Thin slices cooked in front of you on a sizzling platter in a slightly spicy sauce
3) Crispy Curried Calf Brain $ 15. Butternut Squash Purée | Arugula Germolata | Grape Compote
**It was like having a delicate custard fritter with crispy light curry flavored breading. It was very unique in texture and perhaps the most daring dish of the night.
4) Grilled Miso Heart $ 15. King Oyster Mushrooms | Yuzu Miso Vinaigrette.
**Their signature dish — rare slices of tender beef with a delectable sauce with mushrooms and greens offering textural contrasts.
5) Sweetbread Tacos (3pc) $ 15. Salsa Verde | Pico de Gallo | Sriracha Sour Cream | Pickled Radish
**We had some serious taco eaters in our group and they felt this dish wasn’t bold enough in terms of textures and flavors; other Unilocalers have raved about it so YMMV — I thought it was fine.
6) Off the Menu — Turkish Beef Sausage rubbed with Housemade Harissa (African hot sauce). Ground beef stuffed in beef intestine casing with cooked rice and seasoned with spices like cinnamon. Came with a shaved carrot and orange salad served with a yogurt dressing.
*This dish was a hit with all members of the group (we have adventurous palates in terms of flavors and textures).
7) Fried Tripe «Calamari» & Small Intestine Chicharrón $ 14. Cilantro Garlic Yogurt Dip | Issan Dressing
**Visually this was somewhat challenging for me – some pieces clearly looked like honeycomb, while others somewhat resembled calamari/​squid rings. Taste-​wise, it had a nice snack-​like quality with delicious dips.
8) Roasted Bone Marrow $ 16. Housemade Furikake | 61-​Degree Egg | Sesame Gochujang Paste.
**The Korean Gochujang paste over the marrow was toothsome and caramel-​like; the furikake had kick with wasabi. We were encouraged to mix up the 61 Degree egg and spread the bread with scooped up bone marrow and the egg.
9) Braised Veal Cheek Pasta $ 20. Shiitake Mushrooms | Braising Sauce | Olive Oil Poached Tomatoes | Homemade Pappardelle.
**A comforting pasta dish.
10) Beef Tendon Risotto $ 18. English Peas | Pea Sprouts | Radish | Lardons
**The beef tendons were melt-​in-​your-​mouth. A very delicate dish of balanced flavors, it was my favorite comfort dish of the two. The rice used seemed to be a high-​grade Japanese variety and not the sticky and plump Italian Arborio grain.
11) Whole Braised Oxtail $ 95 (by advance order). Ras El Hanout | Farmer’s Market Vegetables (heirloom carrots, potatoes, 130 degree poached tomatoes, North African style pickled cauliflower).
**We were all floored by the presentation — a whole roasted oxtail surrounded by various farm-​to-​table veggies. The meat was extremely tender and was easy to flake off the bone; it was also nicely caramelized with a scrumptious flavor from the North African ras el hanout spice.
Make your reservations ASAP and go before they close on ⁹⁄₂₇.

Are you an adventurous eater?
If you are, then this is definitely a place to have fun and take a trip to your wild side.
Described as «sustainable nose-​to-​tail dining,» this is probably not a spot you should NOT take your non-​adventurous friends. Take some adventurous eating friends or come here solo… maybe start a «meet-​up group» to dine here with some fellow foodies.
I enjoyed everything we ordered and also the conversation we had with the owner discussing his favorite places to eat in LA.
You can tell that he has a passion for food and is pouring his heart and soul into this restaurant.
I can appreciate what he is doing here in turning the often forgotten parts of the animal into a delectable feast for the senses.
My recommendations:
Uni and Lobster Pasta
Roasted Bone Marrow
Grilled Miso Heart
Menu:
I’m really disappointed to read that they are closing down soon on Saturday, September 27^th.
Eat here now and support this restaurant before they close fellow food lover!

Very simple restaurant as far as looks. The unique dishes, which is what we came for, offered beautiful presentation, but mediocre flavor. I was most excited for the uni/​lobster pasta, but the uni was completely masked by the lobster. It wasn’t terrible, but it did not live up to its potential. I was most disappointed by the oxtail pasta which was highly mentioned in the Unilocal reviews… It was below average and definitely over-​hyped. I also had the beef tongue, bone marrow, and beet salad. Also good, but not amazing.
I feel like this type of fusion compares to Bestia’s style… and I would much rather spend my money there.

I often find myself stuck with indecision in Little Tokyo, as there are so many places to eat. I’d just had sushi a few days before, didn’t quite want to pull the trigger on Korean. and I found myself standing in front of bos. I’d heard about this restaurant for a while, and obviously the Unilocal ratings are high. I probably spent 10 minutes just looking at the menu. I didn’t want to spend an arm and a leg, but they’ve added a burger to their offerings, and I just so happened to be having a bit of a burger craving.
In I walked to the pleasant environs, which are well-​appointed. They had a good number of tables occupied, but the waiter greeted me quickly, asked me if I wanted a bar seat or a table. I opted for the bar, as I thought I might enjoy watching the chefs work. Service was professional and friendly throughout.
I only tried two menu items, but if they’re any indication, this is one awesome addition to the food scene. I began with their version of a wedge Caesar salad, which was artfully presented, with a wasabi-​inflected dressing that really elevated it. I’d certainly order that again.
Next came my burger. It was perfectly cooked, juicy, with just the right combination of saucing/​toppings (their own aioli, tomato, pickle and mizuna), accompanied with delicious shoestring fries that were crispy and well-​seasoned without being overly salty or greasy. They make their own ketchup. Of course. The burger definitely deserves a place in the conversation about LA’s best burgers.
I didn’t eat it, but the guy next to me at the bar raved about their cheesecake, and from what I could see, it looked beautiful. In general, this seems like it would be a great place to come with a group of perhaps four meat-​eaters, so that you could share and sample their many small plates. Just from talking to the chef and observing the vibe, this is a place where food is served by people who love food. It’s not the cheapest, but it’s damn good.

We didn’t try the more «extravagant» items (e.g. brains, marrow, hearts). But this place is totally worth visiting for their oxtail alone. Remember: the oxtail has to ordered several days in advance. The (whole) oxtail is braised for hours and served with many interesting vegetables. The meat is very tender and the flavor is great. This entrée can be shared by at least 3 people, I think.
We also got the dry-​aged USDA Prime rib-​eye. While it was very tender and cooked expertly, I thought the dry-​aging gave the meat a rather particular flavor that I didn’t quite enjoy (and that was a flavor I didn’t experience in other dry-​aged steaks from other prime steakhouses). Other friends in the party liked it though.
The Sizzling Thai Tongue (served on a sizzling skillet) was very enjoyable. The rare slices were cooked on the skillet at the table, and the sauce was spicy.
The service was very good, and the server and the owner kept checking up on us. The chef himself served us the oxtail and gave a very detailed explanation of the cooking process and the ingredients in it. The restaurant is quite small and has a nice and cozy atmosphere.
Overall, a very interesting restaurant! And it might be even more attractive to you if you enjoy organ meats.

So we were full when we came in but we had to come over to try the dessert because one of our friends highly recommended it !
Small urban cute restaurant …
we got to sit at the bar with a display of the culinary from the chef
We tried the yogurt Panna cotta… amazing and delicious and right on cue… i’ts light and flufffy i love it :) it was awesome!
Fast forward a few months later, we got to try the menu almost all the items too *yes we come with lots of peeps and hungry**
1) carpacio of tongue $ 12 with pea sprouts avocado pickled shallots and issan dressing was amazing !!! thinly sliced and just melts in your mouth :)
2) Sizzling thai Tongue with limi chili sauce $ 15 reminds me of a fusion vietnamnese dish maybe with the pickles and lime fusion !!! Super good and tasty!
3) Fried Tripe Calamari and Small intestine chicarron! $ 14 …if ur not a fan of intestines u may not like this dish… although the cilantro garlic yogurt dip hides the taste, doesn’t really hide the textures, my friends that didnt like intestines weren’t a big fan of it… since i like both … it was good!
4) Sweetbread Tacos (3 pieces) $ 15 was so delicious i wanted another serving! It’s so so so good and the combination of crunchy yet soft on the inside was delicious!
5) bibimpoutine $ 15 shoestring fries with banchan and bulgogi and fried egg was so delicious! I am a big fan of poutine this fusion type of poutine was a first but so freaking delicious i can’t help but almost drool while thinking about it and writing this review! Must the flavors are awesome and the egg tops it off well
6) Roasted Bone Marrow $ 16 huge chunks of bone marrow served with a 61 degree egg and seasme gochujang paste. At first i thought the egg might be weird with this dish but it’s actual consistency paired super well with the bone marrow and complemented the flavors!
7) Uni and lobster pasta $ 26 delicious with fresh homemade fettucini but i dind’t really taste the uni as much but the lobster had huge chunks and it was still delicious but i think i prefer thinner noodles for a dish like this so it captures more of the sauce!
8) whole Braised Oxtail $ 95 which requires special order in advanced due to it’s marination requires 48 hours. It really does fall off the bone and is so delicious i could eat it everyday & risk having high cholesterol! it’s so good the flavors and the softness of the meat is amazing! Hats off to the chef for creating such a unique dish and coming in on his day off to prepare the dish for us! (sorry we learned to call in further advanced). The vegetables were also super delicious in this category!
IN general, there’s a new kid on the block… it’s call b.o.s. beef offal sustainable or aka Best ox soufle of foods! move over Animal you got competition… and it stands strong :)
Amazing food and the owner and chef are very nice & personable. Customer service is amazing!!! It’s a MUST try and probably one of La’s BEST restaurant
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If you want to know what it’s like to be Hannibal Lecter, then this is pretty close to it. At Bos, you can order organ meats like heart, brain, tongue, sweetbreads (too lazy to google that part that is), etc. If you’re not into that, they have other less exotic choices too.
This restaurant has a solid menu. You know how most places have items where you’re either on the fence about or other items you don’t even bother finishing the first couple words? At Bos, you pretty much want to order everything. Unfortunately, I’m not super rich, so I had to choose wisely. What I’m trying to say is, bring your really wealthy friend along.
Calf brain: I got this mostly because I wanted to pretend to be a zombie, and you know what? Brains are f*cking delightful. Is it worth the risk of Mad Cow disease? Yes, yes it is. In fact, it wouldn’t be so bad if you contract that debilitating disease because then you can eat all the calf brain you want since you have nothing to lose.
Tongue Carpaccio: Ever notice pretty much any meat you slice paper thin kind of tastes the same?
Miso heart: If you’ve never tried an animal’s heart before, Bos would be a good place to start. There’s a certain iron-​y taste to it and has a chewy texture. It’s definitely not for everyone, but it’s not by any fault of Bos because they cook it up like a pro. As they should. Because it’s a restaurant.
Sweetbread tacos: In LA, if you want to be cool, you have to stick something in a taco. It tasted a bit like a fish taco, except it costs 10x more.
Beers: I tried some Japanese ginger beer and a red rice beer. I’ve never seen the label before, but they were pretty stupendous. They’re more expensive than the Asahi, but hey, you can get Asahi anywhere.
Overall, if you’re feeling adventurous and want to try organ meat that you can’t find in many places, you should check this place out. And my waiter was a really swell guy; too bad I didn’t catch his name.

They are now open for lunch — and if you are a burger fan, both the bacon burger and little tokyo burger are both fantastic. The little tokyo burger has subtle nuances of shio and yuzu — a spin on what you’d normally expect from a burger. If you twist my arm and make me pick though, I’d go with the bacon burger — it’s awesome. The house-​smoked bacon practically melts in your mouth. It’s not a burger-​in-​paper type of experience like Apple Pan or Red Mill (Seattle), but an elevated burger like Father’s Office. And it’s the proper size for a burger — unlike what Umami wants you to think how big a burger should be.
They are coming up on their one year anniversary and the experience is still great at dinner as well. They have continued to roll out new dishes, while still doing some of my favorites from launch. The uni pasta here really is fantastic. Maruhide’s isn’t even close to being in the same class. If you want to have your mind blown order the Wagyu NY strip steak. They also do a whole oxtail if you pre-​order. The steamed clams are excellent as well. If you or your dining companions aren’t particularly adventurous eaters, don’t be turned off by the offal on the menu. There are PLENTY of «normal» options on the menu.

This is my absolute favorite restaurant in all of Los Angeles.
When you think of Japanese food beef usually isn’t the first thing that pops into your head.
Bos’s take on beef and turning it into Japanese fusion is what I love most about this restaurant and why it is my absolute favorite place to dine in LA.
They go beyond people’s preconceived ideas of what beef typically is at restaurants and offer unique menu items incorporating the parts of a cow most people consider «throw away» and turning them into gourmet dishes that you can’t stop eating.
They also have a Beef Omakase bar that is done similar to what a sushi bar is except with beef and different parts of the cow. Everything you get from the beef omakase is that-​day-​fresh which is why you have to make reservations beforehand because they purchase the ingredients day of.
My favorite thing to order here is the Crispy Curried Calves Brains, Braised Veal Cheek Pasta (order a side of bread to mop up the broth), kogi marinated flank steak, and Grilled Miso Heart.
An absolute must order when you come here is the Cowboy Sake. Hands down, it will bring your meal full circle and is perfectly paired to fit all the unique beef dishes on the menu. We love it so much we order a bottle ever time we come here, give it a shot!
This restaurant is really a foodie’s definition of heaven.

My friend and I came here on a Sunday night for dinner after attending an event nearby in dtla. I made reservations in advanced just in case, I hate waiting in lines. We got there around 6:00pm and our table was ready and the server Scott greeted us with a pleasant smile. We were pretty hungry so we ordered 5 dishes. I love food as much as the presentation so I was very impressed with how everything was artistically displayed on the plate. Made me want to eat it that much more. After all the food was gone, we wanted to lick the plate, but had to keep composure. The chef and owner came over to check up on us to make sure we were enjoying our meal, which I thought was nice. Scott the server also explained each dish as he brought them over. Excellent food and service!
Starters & Sides:
–Roasted Bone Marrow-​One of my favorites. Melts right in your mouth.
–Braised Japanese eggplant salad-​I can eat this everyday. Very light and refreshing.
–Curried Cauliflower, Potatoes & Chickpeas-​Great texture and flavor.
Entrees:
–Bone-​in shortrib with sauteed kale-​mouth watering delicious. the meat was so tender, fell right off the bone. Also huge fan of the sauteed kale.
–Uni and Lobster Pasta-​Not overly creamy, perfect. Large chunks of lobster.
We wanted to try a bunch of other dishes like the Honeycomb Tripe Kimchi Stew and Wagyu Beef, so perhaps on the next visit!

BOS was great, they did a special menu for us for our buddies birthdays. Very good food and service. few favorites
sweetbread tacos
grilled miso heart
sizzling Thai tongue
bone in short rib
roasted bone marrow

If you like offal, you will love b.o.s. And I say that not just because the food is nearly entirely offal, but because it’s offal done extremely well.
I’ve had sweetbreads more times than I can count, but I genuinely thought their sweetbread tacos were memorable and well cooked. Ditto for the pâté. I’ve never had calf brains, and these were truly pleasant – like a more delicate piece of fried dark meat chicken. The rare miso heart was my favorite, sweet and smoky. As boring as the short rib might seem in comparison, that, too, was surprisingly tender and flavorful and moist. The only miss for me was the marrow, which was enlivened by the sweet-​salty egg and sesame sauce, but there was room for a punch of acidity. The bread they serve with everything is light and fluffy and perfect.
I loved the wine menu and the pace of service. We were told everything would be coursed, and it was, and timed beautifully. No pile-​up of dishes getting cold! Our server was attentive and relaxed – both ideal.
Honestly, I couldn’t have had a better experience. I hope this one sticks around – it’s not just a novelty restaurant, it’s truly good food.

I came here for the Valentines Day meal. They had a special for $ 75 for a couples tasting menu.
They first came out with their champagne. The first dish was the carpaccio of tongue. The taste is pretty good and the slices are very cut thin. The next thing was the grilled miso heart. This was my favorite of the dishes. The sweetbread tacos were okay. There was no real distinct special taste about it. I liked how the two tortillas were very crunchy. The bone-​in short rib was very soft! It had special seasons that was recognizable because it had a taste of phở in it. The final dish was dessert! The chocolate molten cake was okay. I think this place is pretty average, but I do like the unique dishes that they offer.

A quiet, unassuming place right next to Sushi Gen in the Honda Plaza. My buddy and I did omakaze here and the soft-​spoken chef was working diligently to prepare our dishes.
We started with an amuse bouche of a really nice cut of beef atop a shiso leaf and some uni sitting royally atop it all. Very nice textures but my friend and I could care less about the shiso leaf since it was all about the uni and beef.
The carpaccio was very nice and the pickled radish reminded me of Vietnamese food. The tongue was so thinly sliced with an excellent texture.
Beef wontons came next in a lightly spicy and a bit sour soup. Fragrant soup with the softest wonton skin and juicy beef. It was nicely done but I like my soup very hot and it cooled down to just the right temperature (warm) for normal people. Personal preference on my part.
What we didn’t expect were the sake clams that he had cooked over coals in a pot with butter. Amazing flavor and I could still taste the hint of sake. The thin little fries it came with were addictive and Chef David flavored them just perfectly– not too much, not too less.
Beef stew with baby garden vegetables was agreeably the favorite of the night. Since it was a bit chilly out, the chef made this stew. Textures reminiscent of Chinese beef stew braised perfectly but with the taste of an English countryside stew with crunchy veggies. I just wish the dish were more hot since the plate was hot but I liked it nonetheless. Definitely beef tendon done right!
Apple Bread Pudding was Chef David’s grandmother’s recipe. It was quite nice but admittedly, I am neither an apple pie nor bread pudding girl. The apples were thinly sliced with a great texture that contrasted the soft bread pudding and the harder crust, though.
I forgot where I was after exiting the restaurant, as the atmosphere was so immersing and just watching the care and passion that the chef put on our food was flattering. It was very funny how he switched the dessert plate between my friend and I since I had earlier softly asked my friend if he could have the larger piece as I was getting full. I think the chef heard and graciously switched. I’m glad since I didn’t want to waste the food.
Servers were excellent and the manager was extremely gracious and patient when I was making reservations. Really, a 4.5 star place.
A wonderful experience that definitely warrants another visit– calf brain is waiting for us when I am brave enough to try it.

Heard from a friend that there was a new restaurant opening in dtla and was invited to check out their soft opening. A restaurant that dishes up various parts of a cow? I’m in!!!
Don’t be surprised if you had to circle around the block to find parking as it shares a parking lot with Men Oh, Sushi Gen, and Frances Bakery.
For their soft opening, we were offered their omakase menu which also included a few supplements in case you were still hungry
.
Since the decisions were made for us … we started off the meal with a Hitachino nest
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First up … amuse bouche
. Beef tongue carpaccio w/​homemade pickles. Perfectly tender and seasoned slices of beef tongue which had a nice refreshing crunch when eaten together with the pickles.
Seared New York strip Thai beef salad
. The seasoning on this dish was phenomenal. Again perfeclty seared pieces of beef tossed in a refreshing spicy Thai lime dressing. Oh olive poached tomatoes were amazing.
Dedeng belado roll
. Probably the one dish I’d change up. The beef rolls were tasty but were served on top of cold pressed rice balls. I would prefer this dish served warm and perhaps without the rice balls. However, I did use the rice balls to mop up all the roti curry sauce.
Roasted bone marrow
. Now I’m a sucker for any form of bone marrow and this dish didn’t disappoint. The only thing I would’ve enjoyed more is to have more of the gochujang paste.
We added the bone-​in ribeye
. This ribeye was tender, flavorful, and cooked perfectly as any high end steakhouse would’ve. The frites were perfectly fried to a crisp and seasoned well.
Crispy curried calves brain
. A little scared eh? Don’t be as this was one of the best dishes served that night. If you like bone marrow or foie gras, this is a dish for you!!! It really is that good!
Grilled backribs
. At this point of the meal, I was just utterly stuffed and though the ribs were tender I just couldn’t fully enjoy this dish. Will have to go back to try them again.
Tangerine mousse
. I only had a few bites of dessert as I was just too full but this dessert wasn’t what I had expected. The mousse is very light and fluffy almost to the point of having a meringue texture. The tanginess of the mousse definitely helped with digestion as we had consumed quite a bit of beef that night.
Would definitely go back for other variations of Chef David’s omakase menu. I have seen a few pictures of his homemade ravioli that looks pretty tasty oh and hopefully try out his passion fruit cheesecake.