Tuesday, March 5, 2019

Preview of Butcher & Bull: Part 1

Award-winning chef Richard Miller has made quite a name for himself in the Triad culinary scene. Previously at the helm of Graze Restaurant, he will now serve as Executive Chef of Butcher & Bull, a new take on the traditional American steakhouse. While the restaurant space is currently attached to the Marriott Hotel in downtown Winston-Salem, Butcher & Bull will be renovated to become a standalone restaurant. It will open this spring, and with Chef Miller attached, it will undoubtedly be a success.

Chef Miller, a Winston-Salem native, is one of the most innovative and exciting culinary voices in our state - he beat out 15 other chefs to win the Winston-Salem finals of the Got to Be NC Competition Dining Series! Not only will Butcher & Bull feature his adventurous culinary perspective, it will feature locally-sourced ingredients from Triad farmers and artisans including Harmony Ridge Farms, Joyce Farms and Heritage Farms Cheshire Pork, to name a few. For all you beef lovers out there, the restaurant will offer premier cuts, including one I'm particularly intrigued by - the 40 ounce tomahawk steak! Entrees like Lobster and Grits and Wagyu Burgers will also be offered. I imagine the wine list and craft cocktail selection will be killer.

If you want to follow along with the progress, check out Butcher & Bull on Facebook and Instagram.

I promise to give you another sneak peek once they're close to opening, but for now, take a look at these photos that have been taken throughout the menu planning process. They're sure to whet your appetite.

No comments:

Post a Comment

Note: Only a member of this blog may post a comment.