STEAKS n’ CHOPS 20 oz Pepper Crusted Cowboy - Tri colo pepper crusted, truffle fries, au poirve
14 oz Applewood Smoked Delmonico - Sauteed cherry tomatoes and kale, onion straws, whiskey cream 16 oz Cofee Crusted Veal - Sweet potato puree, sauteed garlic and kale
Beef Wellington - 8 oz eye of robeye, mushroom duxelles, beef bacon in puff pastry, garlic mash, port mushrooms, asparagus, served medium rare
12 oz Smoked Brisket - Herb mushroom demi, parsnip puree
Banana Challah Bread- Bourbon and Caramelized Bananas, Candied Walnuts, Micro Mint
S’mores Lava Cake- Filled with Homemade Marshmallow, Belgian Chocolate Ganache, House Graham Cracker
Pistachio Olive Oil Cake- Orange Icing, Chopped Pistachios, Bourbon Caramel Drizzle
Mini Churro Waffles- Vanilla Ice Cream, Chocolate and Bourbon Caramel Drizzle
Cranberry Ginger Cobbler- Served with Vanilla Ice Cream
Even before you step foot into Bison and Bourbon, you know you’re somewhere different. Glimpses of cobblestone and bold industrial workshops color this area just off the Gowanus Expressway. A Mediterranean style courtyard is visible from the street. Still unspoiled by mainstream hipster intrusion, the neighborhood—and the new space—fills an unsated void in the Jewish world: unaffected casual yet smartly sophisticated dining and lounging.
At Bison and Bourbon, you’re free to relax and have a good time. They have a great cocktail menu made with fresh herbs from their rooftop garden, so you don’t have to go to separate places for your bar chill and kosher food. It’s all in one gorgeous destination, with multiple spaces to stretch out.
Seat yourself at a table repurposed from 1920s wood found on location, or relax at the lounge loft or indoor-outdoor bar. Their Mediterranean courtyard seats 100, and a separate party area upstairs seats 50-70 people. With a total of 250 seats spread throughout the restaurant, whichever you choose, you’ll enjoy something totally new in their young, hip, urban setting.
And the food! This is a steakhouse with all your favorites and then some. They have playful bar fare, like Peruvian Chips made from purple potatoes sliced nice and thin with smoked black peppercorn. Perfect steaks served on wooden boards, and seafood options with fresh fish chosen based on local migrating habits. Meet their indulgent flatbreads baked with homemade dough, like the Lamb Flatbread made absolutely scrumptious using grilled ramps, rosemary pesto, and toasted pine nuts.
With a topnotch staff and innovative features we haven’t yet seen in the kosher world, this is a new experience you won’t want to miss.
Chef Cyndi Stanimirov
Imagine getting food thrown in your face. On TV in front of millions of people. By the legendary Gordon Ramsay, on Hell's Kitchen. That’s what happened to Chef Cyndi Stanimirov, and she hasn’t faltered one bit. Chef Cyndi finished the show with high acclaim, armed with sharpened skills and renewed confidence in her superior abilities. She now comes to Bison and Bourbon after years of experience, including chefing in notable kitchens. Try her flawless steaks and inventive creations; you’ll be blown away. Her culinary passion remains essential in her life as she continues to create magic with food. Ask her what she loves most about what she does, and she’ll tell you it’s all about having fun with the dishes and interacting with the people who enjoy them.
Check out reviews from our Great Kosher Restaurant Foodies Facebook Group: