"b.o.s." (pronounced "boss") comes from the latin word bōs, which means cow, ox, or bull.
b.o.s. is a nose-to-tail beef restaurant, serving various parts of the cow in a style we call Modern Asian Cuisine.
Nose-to-tail dining is an approach to a more sustainable form of dining, where no part of the animal is wasted. b.o.s. believes that virtually any part of the cow, if prepared well, can be delicious and enjoyable.
Modern Asian Cuisine, Chef David Bartnes' signature style, incorporates Japanese, Korean, Chinese, Thai, Singaporean, Vietnamese, and Indonesian flavors, while being deeply rooted in Classic French. The various flavors illustrate David's multi-ethnic backround, as well as his experiences living in seven countries and fifteen cities, from London to Shanghai to Phuket.
Hours of Operation
Dinner. Tuesday - Sunday 5:30pm - 10pm