Bosscat Kitchen & Libations
Restaurants, 4647 Macarthur BLVD, Newport Beach, California, 92660, United States, 51-200 Employees
Phone Number: 94********
Who is BOSSCAT KITCHEN & LIBATIONS
Bosscat Kitchen & Libations perfectly meshes upscale and casual dining with an expansive whiskey selection and unique offering of American comfort food dishes. It offers a high energy, op...
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Headquarters: 4647 Macarthur BLVD, Newport Beach, California, 92660, United States
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Date Founded: 2014
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Employees: 51-200
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Revenue: $10 Million to $25 Million
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Active Tech Stack: See technologies
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CEO:
John Reed
Email
Phone
Industry: Restaurants
SIC Code: 5812
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NAICS Code: 339999 |
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Frequently Asked Questions Regarding Bosscat Kitchen & Libations
Answer: Bosscat Kitchen & Libations's headquarters are located at 4647 Macarthur BLVD, Newport Beach, California, 92660, United States
Answer: Bosscat Kitchen & Libations's phone number is 94********
Answer: Bosscat Kitchen & Libations's official website is https://bosscatkitchen.com
Answer: Bosscat Kitchen & Libations's revenue is $10 Million to $25 Million
Answer: Bosscat Kitchen & Libations's SIC: 5812
Answer: Bosscat Kitchen & Libations's NAICS: 339999
Answer: Bosscat Kitchen & Libations has 51-200 employees
Answer: Bosscat Kitchen & Libations is in Restaurants
Answer: Bosscat Kitchen & Libations contact info: Phone number: 94******** Website: https://bosscatkitchen.com
Answer: Bosscat Kitchen & Libations perfectly meshes upscale and casual dining with an expansive whiskey selection and unique offering of American comfort food dishes. It offers a high energy, open spaced concept to promote a lively dining experience. With the rustic industrial aesthetic - brick, metal, and barrels are prevalent in the space. One of its best attractions is the famous whiskey room, that houses hundreds of whiskeys from several countries including Scotland, Ireland, Japan, Canada, and of course the US. From high-end whiskeys like Pappy Van Winkle to a shot of Jameson with a Coors Light, there is something here for everyones taste; and Bosscat prides itself on being this type of environment. Each season, new flavors and recipes are brought into the kitchen. All cooks on staff are encouraged to brainstorm and eat with executive chef, Peter Petro. This collaborative process is the foundation of Bosscat's culinary art. Encouraging and fostering new ideas with seasonal produce, meats and spices foster the fun and unique dining experience they so strongly emulate.
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