HOME > Chowhound > Los Angeles Area >

b.o.s. in Little Tokyo

d
Dirtywextraolives Nov 5, 2013 12:10 PM

Anybody try this place yet? Sounds very interesting, and makes me want to go back to Little Tokyo for a food crawl.....

http://la.eater.com/archives/2013/10/...

  1. Click to Upload a photo (10 MB limit)
Delete
  1. t
    tazmaniandevil RE: Dirtywextraolives Nov 10, 2013 07:13 PM

    I came here twice, once for the tasting menu and once for the a la carte. Long story short, great amazing food, both times round. They are new, so they still have some hiccups in the timing, service, etc., but the food coming out of the kitchen is rock solid.

    Omakase menu was great at $55, and we ordered an incredible 20 oz dry age ribeye steak on top of it to share, and we were all ridiculously happy and stuffed. (They dry age their meat in house, in a visible dry-aging chamber.) The Omakase menu, which changes every day, consisted of small dishes such as Indonesian Spring Roll, Beef Chain & Tendon Glass noodle salad, a b.o.s.trami slider (b.o.s.-style Pastrami), a Indonesian short rib and Hunan short rib. Closed with a homemade donut. I enjoyed the various textures, seasoning, cooking techniques etc that the chef applies to each dish, and it made me forget that i was eating just one animal. The flavors are generally Asian, and the steak came out Japanese-French, cooked on a Le Creuset cast iron and served with Shiitake Bordelaise on the side.

    I came back a couple of days later with a different group of friends for the a la carte menu. Great items include the Carpaccio of Tongue (seasoned with a spicy thai dressing), Roasted Bone Marrow (finished off on the hibachi, probably the best marrow i've had in LA!), Crispy Curried Calves Brain (crispy on the outside, and tofu-like on the inside), Oxtail Ravioli (hell yeah! Juicy as hell!), Kimchi Honeycomb Tripe (basically a Korean soup with braised tripe, meat and homemade scallion gnocchi), and Hunan Beef Shortribs (slightly spicy, braised and grilled on the Hibachi as well).

    I'd say that if you want to go adventurous, try the a la carte menu. If you want to be dazzled by the chef (David)'s cooking, sit at the Omakase counter. I'll be there again soon!

    2 Replies
    1. re: tazmaniandevil
      j
      jessejames RE: tazmaniandevil Nov 10, 2013 07:27 PM

      Sounds tasty

      1. re: tazmaniandevil
        d
        Dirtywextraolives RE: tazmaniandevil Nov 10, 2013 09:00 PM

        Sounds great, thanks for your rundown of your meals!

      2. Ciao Bob RE: Dirtywextraolives Nov 11, 2013 07:19 AM

        Haven't tried it yet, will soon.
        Looked crowded on Friday night when i went to Gen.

        1 Reply
        1. re: Ciao Bob
          c
          chrishei RE: Ciao Bob Nov 11, 2013 10:33 AM

          Same here - looks very intriguing...

        2. J.L. RE: Dirtywextraolives Feb 18, 2014 09:30 AM

          My brief review is up:

          http://chowhound.chow.com/topics/965888

          1. Porthos RE: Dirtywextraolives May 29, 2014 07:00 AM

            Did a wine dinner at bos last night. The food was excellent. We had:

            -tongue carpaccio

            -grilled miso beef heart with mushrooms

            -fried tripe. Stellar. Must have

            -sweetbread tacos. Not pictured because they went so quickly. Outstanding. Also a must have.

            -Thai style beef tongue. A unanimous favorite. Also must have

            -whole New Zealand snapper (advance order). Delicious

            -whole pork knuckle (advance order). All fat, bone, and gelatin. No meat. Delicious if you like that kind of stuff. The chicharrones were killer.

            -whole braised oxtail. (advance order). Outstanding. Fall of the bone tender but with a nice crust. Very well seasoned. Also a must have.

            -wagyu steak. Not pictured were the ribeye and New York strip. Devoured instantly. The steak was high quality and cooked perfectly bit I prefer the more exciting stuff coming out of this kitchen.

            -uni pasta with lobster

            -desserts. Strawberry panna cotta and cherry cheesecake were very good.

            Wish I had room for the beef tendon risotto.

            Highly highly recommended. Go adventurous here.

             
             
             
             
             
             
             
             
             
             
             
            5 Replies
            1. re: Porthos
              c
              chrishei RE: Porthos May 29, 2014 08:02 AM

              Porthos,

              Are the large format dishes available for off-menu ordering, or were they just made for the wine dinner?

              1. re: chrishei
                Porthos RE: chrishei May 29, 2014 08:40 AM

                Large format dishes are available as long as you request it in advance

                1. re: Porthos
                  J.L. RE: Porthos May 29, 2014 09:06 AM

                  Baller. That's how you do it.

              2. re: Porthos
                d
                Dirtywextraolives RE: Porthos May 30, 2014 10:00 AM

                Looks incredible, thanks for the detailed report with pictures!

                1. re: Porthos
                  j
                  jessejames RE: Porthos May 30, 2014 10:05 AM

                  sounds really great, and thanks for the photos--have to check it out

                Show Hidden Posts