The Butcher Chef

Dry-aged prime cuts

The kitchen's centerpiece — properly aged beef with concentrated funk and a deep sear crust that justifies the premium pricing

Bone marrow

Roasted marrow with toast points — the quintessential butcher-restaurant opener, rich and uncomplicated

Butcher's board / charcuterie selection

House-prepared charcuterie and cured meats reflecting the butcher concept — a good read on the kitchen's philosophy before the mains arrive

Creamed spinach

The classic steakhouse side — reliable, unapologetically rich, and designed to share across the table

Truffle fries or hand-cut fries

Elevated steakhouse fries — a crowd-pleasing side that holds its own against the beef-heavy lineup