Beauty & The Butcher

Although Beauty and The Butcher has dry aged steaks and intricately prepared dishes on the menu, it's neither a steakhouse nor a fine dining destination. Instead, it’s elegant food in a restaurant more approachable than a puppy asking for a belly rub. 

Eating here feels a bit like vacationing in a luxury ranch resort—a place where unpretentious charm meets sophistication, and you’re pampered like a baby panda without any judgment for not wearing a dinner jacket. With its stone columns, leather chairs, and farmhouse chandeliers—the dining room is decidedly masculine. But we’re most impressed by the restaurant’s attention to detail, delicate food, and graceful service.

photo credit: CLEVELAND JENNINGS / @EATTHECANVASLLC

photo credit: CLEVELAND JENNINGS / @EATTHECANVASLLC

photo credit: CLEVELAND JENNINGS / @EATTHECANVASLLC

Every excruciating detail here matters: the manager’s friendly banter that never lasts too long, the way a server places your cocktail right above the logo on the beverage napkin, and how a slice of fresno pepper is delicately placed on each ricotta gnudi. You may not notice everything right away, but it all slowly adds up into a memorable dinner—making this (among other things) a perfect date spot.

Beauty and The Butcher is from the team behind Stubborn Seed, another fine dining restaurant that likes to dress down. But it's more versatile than its sibling. You can sit at the quartz bar by yourself and eat focaccia with nduja butter and honey while you sip on a delicious cocktail. There’s a weekday bar Happy Hour with $10 martinis, $12 cocktails, and $5-$10 bar snacks where you can compare notes with your coworkers on how many hours Jorge spent in the employee bathroom today. If you’re worried about saying something you might regret tomorrow, stick to the fantastic mocktails.

photo credit: Cleveland Jennings / @eatthecanvasllc

But where Beauty and The Butcher really shines is in situations where you want to impress. To do so, you don’t need to order the $395 tomahawk that’s flambéed table-side like a witch at the stake (although people who wear Loro Piana luxury baseball caps might love that). No, simply point to anything under the butcher's cuts section of the menu (that’s where you’ll impress the cowboy hat types). Choose from classic cuts, prime cuts that are dry aged in-house, and Australian wagyu. All are perfectly seared, seasoned, and cooked to temperature.

If you want to channel your inner Owen Wilson and really wow someone special, you can also make a reservation for the chef’s tasting menu—an eight-course meal for $150 per person that includes all our favorite appetizers, a fish course, meat course, and seasonal dessert. It’s an excellent value for so much food, and it comes with a couple slices of our absolute favorite dish from the regular menu: the foie gras tart.  

Beauty and The Butcher might not fit into a neat category, but that just makes it something even more interesting: an anomaly. And like a good western, the cows are important to the plot, but not the reason you’re tuning in.

Food Rundown

photo credit: CLEVELAND JENNINGS / @EATTHECANVASLLC

House Cured Coriander Guanciale

Warm olives and pickled tomatoes are tucked under a blanket of guanciale so thin, it looks like saran wrap. The fatty guanciale coats your tongue while salty olives and tomatoes pop in your mouth. This is what you want to be eating alongside a cold martini.

photo credit: Beauty & The Butcher

Szechuan Cured Hamachi

It’s all about the passion fruit emulsion in this dish. It’s a little creamy, herbaceous, and citrusy. The emulsion is poured tableside and crawls its way to the torched melon and light hamachi like a thawing stream in spring.

photo credit: Beauty & The Butcher

Foie Gras Truffle Tart

This is going to require some trust in us, but eat the tart upside down. To be clear, we’re not asking you to hang like a bat. Place the top of the tart on your tongue so you can taste the fragile gelee, truffle, and foie gras before you get to the nutty crust. It's truly a dish best consumed by following the advice of the chorus to Missy Elliott's "Work It."

photo credit: CLEVELAND JENNINGS / @EATTHECANVASLLC

Ricotta Gnudi Gratitude Garden Maitake

This is a close second to the foie gras tart in terms of our favorite dish here. These soft dumplings sit in a savory foam with pine nuts and charred mushrooms. The gnudi look like delicate cotton balls, and the sliver of pepper on each one gives it a slight kick we really like.

photo credit: CLEVELAND JENNINGS / @EATTHECANVASLLC

Truffle Organic Chicken

The skin on this bird is so golden and crispy, we wonder if they used a tanning bed to finish it. It’s surrounded by a creamy potato puree, so it looks like it’s relaxing out on a sandy beach. And, boy, is it juicy.

photo credit: CLEVELAND JENNINGS / @EATTHECANVASLLC

Dry Aged Butcher’s Cuts

This list of steaks changes frequently, but they’re all aged in-house, perfectly seared, and cooked to your desired temperature. Sometimes you’ll find a bourbon aged ribeye or a 50 day aged Kansas City strip on the menu, but they all come with a smoked chili beef fat hollandaise, garlic confit, and taste like they were broiled by a dragon that went to culinary school.