With the cold winter months looming, The Bowery bar and restaurant in Lower Mills, which opened in a totally revamped space earlier this year, unveiled a new menu last Wednesday featuring an assortment of hearty dishes meant to warm the bodies of Dorchester diners.

New options include a squash bisque, a meatball skillet, and steak frites, as well as a few novel appetizers like crispy cauliflower and shishito peppers. Co-owner Mark Standish explained that when it turns cold outside, it’s often best to just “get back to the basics.”

He added: “Our hope was, for the fall and winter, to make it a little more hearty.” With nearby competitors offering slightly “higher end” options, Standish figured that in doubling down on comfort food, “we’re not gonna go wrong.”

A meatball skillet is among the new additions to The Bowery menu.

One of the main forces behind the menu update is the restaurant’s new executive chef, Daniel Davis. Davis, who previously ran the kitchen at Milton’s Steel & Rye and, most recently, at the Adams Village hotspot The Industry, set about retooling the Bowery’s menu when he joined the eatery staff a month ago.

One of the most popular dishes introduced to the menu by Davis is the spicy sausage rigatoni, prepared with roasted broccolini, lemon ricotta, and house-made sausage. “That and the steak frites have been the two big favorites so far,” said Standish.

The spicy sausage rigatoni, served with roasted broccolini, lemon ricotta, and house-made sausage, has quickly become a new favorite.

Among the new wintry specialties is a fresh take on a salmon dish that was popular in the summer, now served with brussel sprouts and apple butter, in keeping with the seasonal theme. On tap, a handful of Oktoberfest-style lagers rounds out the transformation.

Despite the makeover, several successful standbys remain on the menu, including the raw bar, multiple burger options, and the Yardbird, a zesty fried chicken sandwich.

“We opened earlier this year with a limited menu, and so now we have a chance to perfect the system and expand on what we have,” said Standish.

The warmth provided by the Bowery’s hearty fare also comes in liquid and musical form: a November promotion featuring two charity cocktails – Apple Pie Sangria and a “Proper Irish” Mule – will see two dollars from each cocktail sold donated to nearby Saint John Paul II Catholic Academy; and the Bowery’s acoustic music series featuring a rotating lineup of local artists will be on hand for three performances scheduled for Nov. 15, 18, and 21.

The Bowery is open for lunch, dinner, and drinks from 11 a.m. to 2 a.m. on weekdays, and 10 a.m. to 2 a.m. on weekends.