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hat’s better than enjoying beers and brats with your friends? Nothing. That’s exactly why The Butcher & The Bar was created. “Our goal is to provide a ‘premium, not pretentious’ experience for our guests. From our food to our bar program, we offer only the finest and freshest ingredients,” said co-owner Eric Anderson. “We emphasize hospitality—much more than just good service. We want our guests to feel like they are hanging out at a friend’s house, relaxing and having a good time. We don’t push to turn tables, like so many other places do. Our goal is to enhance the guest experience without interfering with it.” Without interfering with quality products, to boot, which makes it more than just a butcher shop and more than just a bar. The Butcher & The Bar is a whole animal butcher shop, meaning that they have an amazing and amazingly fresh supply of beef, pork and other products that are cut and prepared
as needed. This keeps their hand-crafted and handcarved items very fresh, with minimal handling and processing. In fact, they work with five local farms in Florida and get their beef and pork delivered personally from the ranchers themselves. So if you want to know where your meat came from, what the animal ate and how old it was - heck, probably even the animal’s favorite napping tree - they can tell you. On top of that, they’re a 100% scratch kitchen. The team dry ages, cures and smokes their meats and make everything in house including their sausages, mayo, ketchup and pickled goods. Even more impressive, they do this on the daily because their menu, which includes Butcher Bites (American-style tapas meant for sharing), craft sandwiches, Butcher’s Cut (weekly steak special served as a composed dish) and sweets, changes daily. Depending on when you go, you could try the Meat Sheet and drool over summer sausage, beef pepper t h e a t l a n t i c c u r r e n t . c o m 41