The result is a neo-industrial vibe, all exposed ductwork and barnwood accented by dramatic tile patterns.Īs the weather warms up, Butcher & Bee plans to add seating on the patio behind the building. Visit BringFido now for details on their menu, photos, and reviews from other dog owners whove. There's also a small bar hidden upstairs in the mezzanineit's the best vantage point to take in the stunning interior of the dining room, courtesy of Powell Architecture + Building Studio. Butcher & Bee is a pet friendly restaurant in Charleston. In fact, the bars at Butcher & Bee might just be the best seats in the house you can watch the mixologists from the long cement bar or witness the show going on inside the open kitchen at the chef's bar, which seats a dozen diners.
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There's also an extensive bar program with 20 taps pouring local and regional beers plus a full bar that crafts clever cocktails and serves interesting and affordable wines.
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Often, plates are cheekily named after famous movie lines (there's 'MMM.This Is a Tasty Burger” from Pulp Fiction) or punny descriptions ('Hey DJ, Drop the Beet!”). There are familiar dishes, like hummus, tahini, and baba ghanoush, as well as a few novel ones, like an Israeli salad made with cucumbers and mango as well as a selection of pickled items (raisins, grapes, carrots). Shemtov was born in Israel, and his Middle Eastern roots are represented on Weaver's menu, particularly in the mezze section. 'I got spoiled working near the Santa Monica farmers' market, so I wanted to make sure that we have plenty of gluten-free, vegetarian, and vegan options,” he adds.
'I'm interested in just making delicious, unfussy food,” says the chef, who previously worked in Southern California at Superba Snack Bar and whose SoCal sensibilities combine with international influences for a menu that leans heavily on vegetables and other fresh produce. But, Weaver explains, that variety is intentional. At first glance, the selection seems random, ranging from a burger to a plate of lamb neck and grits to a roster of vegetarian dishes. Weaver's menu is eclectic, focused on small plates for sharing, with plenty of fresh ingredients. 'Michael had his eyes on Nashville as soon as Sean Brock came over from Charleston,” reports Bryan Weaver, the head chef at the Nashville spot. When the time came to expand the concept to another market, Shemtov thought of Nashville almost immediately. When Michael Shemtov opened the first Butcher & Bee in Charleston in 2011, he garnered immediate and widespread acclaim for his cozy restaurant, which serves an innovative menu of sandwiches and salads.
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