flat iron steak | Johnny Prime

Bohemian is a dine-by-referral-only joint on Great Jones Street that’s nestled in the back of a high-end butcher shop called Japan Premium Beef. My wife scored a referral to eat here through one of her friends, so we set up a meal with her sister and her sister’s husband to celebrate their anniversary and sample as much as we could fit in our stomachs.

We started with a bunch of cocktails, which are all really great and unique. We tried about seven or eight over the course of the meal. Here are a few pics of some of them:

They have a great selection of hard-to-find Japanese beers too:

Plates here are small and pricey, but very good. We started with this poke bowl that consisted of high grade tuna, soy, sesame and micro greens. Absolutely delicious and super fresh.

Next up was the wagyu short rib sashimi. This had great fat content and was super tender. Each piece gets topped with a little bit of wasabi and fried garlic slices.

This fois gras sushi with aged balsamic and sea salt was incredibly decadent, but pricey at $17 for the pair:

My favorite of the starter items were these wagyu beef tartare squares, served on blue cheese stuffed toasted grilled cheese. The cheese was mild and didn’t overwhelm the awesome flavors of the beef. Add a bit of dijon from the smear on the plate and you’re set.

This mac and cheese is served with a tomato butter toast that is out of this world. The mac itself is perfect in every way: creamy, smooth and topped with a crunch.

This slab of bacon was a bit chewy in the part that I had. My wife had a better experience with her piece. The good bits were super tasty though, so maybe the slab itself was just a little inconsistent.

And why not have a pair of wagyu mini burgers with pecorino? They were perfectly cooked to medium rare, and served with some pickles for good measure.

The miso black cod was really nicely cooked, but a bit on the small side in terms of portion.

We regretted not going with the branzino when we saw that it was a beautifully presented whole fish and smelled like charcoal. But I wasn’t too worried because we were about to eat some fantastic wagyu beef. We started with a trio of beef (3.5oz each) that contained flatiron steak, culotte (top sirloin cap) and skirt. We liked them from best to worst in that order. I’ll review them now in the same order.

The flatiron was buttery and tender, cooked perfectly to medium rare and came in, for me, at an easy 9/10 for flavor.

The culotte was similarly buttery, but a bit tougher in texture. It reminded me of strip loin, but a little less grainy. 7/10.

I wish I had used a knife to cut these skirt steak bits a little smaller because they were too tough in the size that was served to us. They were cooked perfectly, but just lacked a bit on the flavor and texture fronts. 6/10.

All of the beef was served with a small tray of sea salt that you could use to season as you saw fit. This was key, because otherwise the cuts were all a little too bland.

The last cut of beef we tries was a 10oz hanger steak. This was super tender and extremely delicious, and cooked absolutely perfectly with a great crust and a bright pinkish red center. 10/10. It was served on a mountain of potatoes that seemed to have been baked first, and then fried to a golden crisp on the outside. Awesome.

Dessert was pretty nice too. We tried two ice creams: ricotta and strawberry balsamic. The strawberry was tart, but really nicely balanced between the sweet aspect of it. It ate more like a sorbet at times. The ricotta was light and fluffy, more like frozen cheese or a semifreddo. The ricotta cheese flavor was definitely prominent. What was best was mixing these two flavors in each bite. It was like eating a delicious frozen strawberry cheesecake.