Bo’s Kitchen & Bar Room

Homesick New Orleanians, rejoice in the Flatiron

By Hannah Howard

As you walk into Bo’s, the long zinc bar in the front is an alluring beacon of what’s to come: strong drinks, low lights, and serious food. The Big Easy looks pretty good in the Big Apple.

It tastes good, too. Build your own pickle martini—choosing between nine vodkas and fourteen gins to mix with onion, okra, Fresno, and other pickled products—or try one of Bo’s brilliant original creations. Close your eyes and take a sip of a Bourbon, blood orange tea, and mint concoction called the Antebellum, and suddenly you’re in the bayou.

Cooled off and warmed up, make your way into the herringbone-floored dining room. Chef and Partner Todd Mitgang—of Kittichai and Crave Fishbar fame—hails from Long Island and knows his way around seafood. Crispy alligator with chile aïoli is all about the crunch, while the savory and bright seared salmon with okra and spicy pickled salsify is a far cry from a ho-hum compulsory salmon dish.

When the NOLA effect is applied with a light hand, the food still sings; Japanese eggplant and whipped ricotta melt into a happy bowl of house-made cavatelli, and the fried chicken on a buttermilk biscuit, served with plenty of chicken gravy, is a thing of crispy, crunchy, juicy splendor.

Finally: Leaving without fried-to-order beignets? Sacrilege.


Lunch: Mon–Fri noon–3 PM
Dinner: Mon–Tue 5:30 PM–10 PM; Wed–Sat 5:30 PM–11 PM;
Bar: Mon–Sat 4:30 PM–2 AM
Closed Sunday

price range

$21 (cavatelli) to $29 (Creekstone Farms skirt steak)