Carnivores, dig out your best steak knives and set aside that salad dressing [you ain’t gunna need that here] because Boy’N’Cow is Bali’s latest and most exciting new meat-focussed restaurant since sliced bread met a juicy ribeye. This industrial-style, dry-aged meat boutique and cocktail lounge swung open its predatory doors to serve quality produce – from scratch – to the island’s cavemen. Founder & fellow Beef Whisperer for Boy’N’Cow, Danny Chaney, believes in staying true to great ingredients. Quite simply, he LOVES meat, and specialises in dry-ageing all of the beef on site to create a share-style menu alongside handcrafted cocktails. Got beef? You betcha.