Perched in a prime position elevated above Queen Street, BŌS is an upscale steak restaurant serving some of the best cuts of beef you’re likely to find in Brisbane. The brainchild of hospo veteran Chris Higgins, Enyo Lawyers managing director Liam McMahon and Melbourne-based chef, restaurateur and TV personality Adrian Richardson, BŌS takes a New York steakhouse model and applies an elegant and sophisticated European-inspired aesthetic. In the kitchen, head chef Nick Foat is using a plunger grill, a new Synergy chargrill and a woodfire grill and cook an array of beef cuts, including three kinds of porterhouse (a grain-fed option from Jacks Creek Liverpool Plains, a dry-aged grass-fed hunk from Cape Grim and a full-blood southern-Queensland Tajima wagyu from 2GR), a 500-g Five Founders rib eye, 2GR wagyu rump, Five Founders Alexandria composite bistecca T-bone and a 2GR wagyu tomahawk. Beyond steak, BŌS serves oysters, charcuterie (including Richo’s take on Calabrese ‘nduja), small dishes (chargrilled Fremantle octopus, Sturia Oscietra caviar with buckwheat blinis and steak tartare), pasta (including a riff on Il Centro’s iconic sand-crab lasagne) and mains (crackling-wrapped pork loin, roasted Kinross lamb Barnsley chop and Mareeba free-range duck breast). The wine list is extensive, with 400 bottles ranging from accessible options to high-end bottles from Penfolds Grange, Henschke Hill of Grace, Torbreck and Petrus.