Bowery Boys

4 Reviews on “Bowery Boys”

• Joojii

  Recently tried their new autumn menu. It was very disappointing. Not only was the service poor compared to when they first opened, so was the standard and quality of the food. I was really disappointed. We reserved a table which wasn’t ready when we arrived. After they finally prepared our table they took forever to take our drink order. We ordered wine and they never poured it from the bottle, instead brought us out a glass. In a place that’s aiming to be a little refined, the staff should act more refined. I ordered the rib and it was extremely dry and hard to eat. My husband had the lamb and I can’t say that was any better. The only nice thing was the salad. A huge shame compared to their summer menu which was an absolute delight. Sorry Bowery Boys you have gone backwards! Can’t say I’d be returning their anytime soon or taking guests there.

  July 8, 2016, 2:22 am

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• Dr. Gonzo

  Outstanding! By far one of the best dining experiences I have had in Newcastle. Food, Drink and service was faultless.

  May 26, 2016, 2:22 am

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• Michael Catchpoole

  The menu is promising but the result is uneven. There is a failure to realise the full promise of the menu. Unlike the best restaurants of its types the smokiness is one dimensional and excessively earthy. There are however dishes where the restaurant shows real promise. Starting with the areas for improvement, the lamb for instance showed promise but was let down by a toughness that is difficult to explain with reference to its alleged 12 hour cooking time. Similarly the pigs ear again shows promise but the cured egg yolk lacks any coherent or even plausible connection to the pig’s ear. It is a salty addition to a salty dish. The cod is again disappointing. The texture was poor. Where the real failure arises is in the taste itself, the flavour was genuinely and inexplicably unpleasant. The dish tasted like river water. Whether this is the fish or the smoking is open to question. There are frozen portions of cod available from supermarkets which when cooked in a microwave are very markedly superior. This dish was perhaps the most disappointing for our entire party. Someone commented, not unfairly, that the fish may have smoked with particle board and laminate. The other theory was that between the lower reaches of the Murray river and our plate the fish had never been washed. Notwithstanding the comments above there were dishes were the restaurant shined. The sweet potato fries are good, the tofu excellent, the brussell sprouts creative and the brisket was very good. The wine list is comprehensive and reasonably priced. The service was generally good. Hopefully the team can refine their offering going forward and ultimately realise their potential.

  December 5, 2015, 2:22 am

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• Heneedsfood

  Taking its name from one of New York’s earliest street gangs, The Bowery Boys on Darcy Street is a beacon for all things pickled, smoked and cured. Plus a little more, mind you.Co-owner and chef Steven Zielke has done stints at Table for 20 and Buffalo Dining Club in Sydney, amongst others, teaming with Ethan Ortlipp and Ryan Hawthorne; a couple of fella’s that made names for themselves at the Ivy and Sticky Bar, also in Sydney.Good food and decent booze is what The Bowery Boys is all about, and for us, a start on some mighty fine smoked tidbits. Zielke tries his hand at making his own pepperoni, but the bulk of the smoked goodies come from Quattro Stelle and the salumi from Pino’s Dolce Vita, both in Sydney.

  October 20, 2015, 2:22 am

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