Butcher & Bee continues to be a leader in the lunch and late-night dining scene, getting tons of local and national attention, mostly because of their crazy good sandwiches. Our favorites include pulled squash with smoked slaw, barbecue sauce, and pickles; roast beef with chimichurri, onion jam, and mayo; and pork belly with hoisin, mayo, cabbage, cuke salad, and peanuts. Thanks to carefully cultivated purveyors, Chef Chelsey Conrad makes up fresh, vibrant sides as well. The chalkboard changes every day, but we love to see braised lima beans with pork belly and a poached egg; roasted beet salad with radish, feta, and heirloom carrots; and Brussels sprouts with apples and peanuts. On weekends they reopen the doors at 11 p.m. for a late-night crowd, serving up an incredible burger, fries, and other special surprises until 3 a.m. Occasional pop-up dinners are popular and require a call-ahead reservation, and they’ve got sparkling water on tap. Yes, on tap. On top of that, it’s BYOB. Show up with a six-pack, order a killer sandwich, and mingle with the locals for a fun experience. —Eric Doksa Dish, Winter 2016
Butcher & Bee makes honest-to-goodness sandwiches. The focus is on fresh, local ingredients.