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  • Went with a group of 7 for a work function. Needed to make reservations about 3 weeks in advance to score a table on a Thursday night. Not a complaint, but more of a heads up to those who want to try Butcher and the Rye Out. Not really the place where you can show up at on a whim and expect to get seated. We each ordered a different appetizer with the Brussels stealing the show. Cooked perfectly with a cream sauce, they would really make an unreal starter to any dish you paired with them. The pork belly however was overdone and a little bit tough and with the namesake of "Butcher and the Rye" I really thought this would be something that would steal the show. Maybe just an off night for the chef, but I was extremely disappointed. The majority of the table ordered the Scallops with the Risotto and subsequently the majority of the table were extremely happy campers. The risotto was cooked absolutely perfectly, creamy and not too dense. The Scallops were seared to perfection on the outside with the inside remaining tender. A dish that is so easy to mess up seems to be mastered by the chefs at Butcher. The whiskey wall is something that you need to see first hand, and the service was on par (nothing special, nothing that would ruin my time) with some of the other newer spots around the city. Overall a great spot that i would recommend to anyone looking for a great meal. I will most certainly be going back.
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