Rolf and Daughters, the Nashville restaurant which last year earned the number three slot on Bon Appetit’s “best new restaurants in America” list, is planning to occupy Butcher & Bee on June 19 to serve a five-course supper.
According to the event announcement, “The Rolf and Daughters team will be serving a selection of hit dishes from their menu, including their dynamite handmade pasta.”
Butcher & Bee’s Nadya Freire says additional menu details are still being developed, but “we’d like to take advantage of seasonality as much as possible. We definitely want to source some great local ingredients for the menu, both on the produce and protein side.” She mentions Abundant Seafood and Grassroots Wine as possible partners. Continue reading
The author of a new Thrillist round-up of the nation’s 21 best sandwich shops has very definite opinions on which sandwiches to order: the muffaletta at Cochon in New Orleans; the Caribbean Roast at Paseo in Seattle and the Parmageddon at Cleveland’s Melt Bar and Grilled. But when it comes to Butcher & Bee, he suggests getting “whatever’s available.”
“Their menu, scrawled on a chalkboard, is constantly changing depending on the region’s local offerings, but always features innovative creations such as the General Tso’s-chicken sandwich,” Adam Lapetina writes.
Although Lapetina doesn’t outline his sandwich criteria, his list introduction alludes to freshly-baked bread and sauces good enough to drink.
Butcher & Bee’s menu today lists roast beef, grilled cheese and beef tongue. The shop at 654 King St. is open until 3 p.m.
A new project associated with Butcher & Bee is on this afternoon’s Board of Architectural Review agenda.
David Thompson Architects, the firm responsible for the design of Butcher & Bee, is slated to ask the board to grant conceptual approval for renovation of 652 King St., a 1940s building roughly in front of the popular restaurant. According to the agenda, the renovations will include “new windows, paint and tile.”
It’s impossible to tell from the submitted sketches exactly what’s in store for the venue, and owner Michael Shemtov is staying mum on the subject. But there are a few illustrated hints: Whatever is within the building will be known as The Daily: By Butcher & Bee. In the drawings, baguettes and beer growlers are visible through the frosted windows. So perhaps it’s a provisions shop? Have a look for yourself here.
Charleston Restaurant Week’s Fall 2013 lunch initiative was so successful that sponsor Greater Charleston Restaurant Association (GCRA) is repeating the program, with 13 restaurants scheduled to serve midday meals during this month’s edition of the popular dining event.
Butcher & Bee, making its Charleston Restaurant Week debut, is one of the restaurants offering lunch: Its sample three-course menu, priced at $30 for two people, includes matzoh ball soup; kale slaw and grilled cheese.
Other first-timers among the 142 restaurants serving up prix-fixe menus from Jan. 8-Jan. 19 include The Lot; Indaco; Coda del Pesce and McCrady’s, where diners will have their pick of dishes such as beef tartare; snapper with Carolina Gold rice polenta; aged duck and savarin oat cake for $40.
Reservations are highly recommended. For a complete list of restaurants and featured menus, visit GCRA’s website.
StarChefs.com, an online magazine which stages regional parties to recognize “up-and-coming chefs and culinary professionals,” found nearly all of the talent for its Carolina Rising Stars gala in Asheville and Charleston: The cities are home to eight of the 11 chefs participating in a Dec. 11 tasting at Memminger Auditorium.
“In Charleston, we found a tight-knit community of chefs that sees itself as the keeper of what is one of the richest food traditions in America,” editor-in-chief Antoinette Bruno is quoted as saying in a release from the organization, which considered 100 chefs in 18 cities and towns for the honor. Bruno added that Asheville chefs have distinguished themselves by being “weird,” in keeping with the town’s unofficial slogan.
Charleston’s chef honorees are Husk’s Travis Grimes; Two Boroughs Larder’s Josh Keeler; FIG’s Jason Stanhope and Butcher & Bee’s Stuart Tracy. Charlestonians also made the cut in a number of additional categories: David Schnell of Brown’s Court Bakery was an ‘artisan’ winner; Aaron Siegel of Fiery Ron’s Home Team BBQ took the ‘concept’ prize; Social Restaurant + Wine Bar’s Brad Ball shared the ‘sommelier’ title with Maximilian Kast of Fearrington House and The Gin Joint’s Joe Raya claimed one of two ‘mixologist’ awards.
Attendees who buy $85 tickets (or $115 tickets, if they want VIP status and the caviar reception which accompanies it) will undoubtedly eat well. But it’s the few chefs who hail from beyond the Carolina powerhouses who may well emerge as the evening’s breakout stars. Continue reading
If Chuck Hughes, host of Cooking Channel’s Chuck’s Eat the Street, had his druthers, an upcoming episode focused on King Street would have dedicated a segment to The Ordinary.
The filming marked Hughes’ first visit to Charleston, and he chose Mike Lata’s newest restaurant — recently named one of the South’s best new restaurants by Southern Living – for his maiden meal. “Looking at the restaurant, I didn’t think it could be as good as I thought it was going to be,” he recalls. The restaurant surpassed his expectations, but since the shooting schedule couldn’t be adjusted, the Charleston-themed show doesn’t feature any Ordinary footage.
Still, Hughes found plenty to prepare and eat on air, including frogmore stew at Charleston Grill; a chorizo sandwich at Butcher & Bee; goat cheese doughnuts at Glazed and soft-shell crabs at The Grocery. Continue reading