St. Louis Style Ribs ($16.99 half rack; $29.99 full rack)
Pork ribs come in two styles: "competition," pictured here, features an aromatic, peppery and the slightest bit of chew; "fall off the bone" come smothered in the housemade Texas-style barbecue sauce.
Burnt Ends ($7.49)
This Kansas City specialty comes from the double-smoked fat cap from a brisket. The ends are burnished sweet on the outside, a kind of smoky meat candy. The interiors are almost creamy with fat and deliver powerful beefy flavor. Pork belly: you've met your match.
Brisket comes thinly sliced, with a sweeter rub than the pork. It takes especially well to the Texas-style barbecue sauce, not too sweet with a complex blend of spices.
Pulled Pork ($5.49)
The pulled pork has plenty of crisp edges and comes tossed with sweet barbecue sauce.
Brisket Cheesesteak Sandwich ($11.99)
Thick-cut brisket, caramelized onions, and cheese sauce. So crazy it just might work? You bet. Comes with coleslaw and a pickle.
Steaks (prices vary)
With a small but constantly moving butcher case, Butcher Bar offers steaks as specials. Recent items have included ribeye (pictured here), New York strip, and a Flintstonian ribeye for two. All steaks come with two sides. Here: green beans and glazed sweet potatoes.
Corn Cakes with Honey Butter ($3.99)
Cute little corn cakes come fresh and very moist, with a sweetness straddling the divide between Northern and Southern style cornbread. The honey butter is made with organic honey.
Sides ($3.99 to 4.99)
Butcher bar offers green beans and baked beans (both made with their cherry smoked bacon), potato salad, and (if you're feeling especially peckish) mac and cheese.
Apple Pie (free!)
Your meal ends with a complimentary slice of apple pie, a classic cinnamon-laced recipe from Katakis's grandmother.
Twin smokers are built right into the open kitchen. The cozy space and wooden walls reverberate the light aroma of smoke through the whole restaurant, a sort of meat spa.
Butcher Bar's case is intentionally small so meat is always extremely fresh (the shop has no freezer). The selection includes pre-formed burgers (including a brisket-bacon blend you can also find on the menu), steaks, stew meat, bacon, and whole birds. Lamb will join the rotation, but not until it's back in season in the New York area.
Cherry smoked bacon is a specialty. It can be found in burger blends as well as the green and baked beans. Bacon gets its pink color from nitrates added to the cure. Butcher Bar's is nitrate-free, so the bacon is a more natural brown.
There's a large patio out back, which during the summer will feature pig and lamb roasts as well as additional seating. Look forward to lazy summer evenings out back with some 'cue and locally made beers, as soon as the liquor license comes through.
Butcher Bar sells books for the meat enthusiast and ingredients used on its menu, including their sweet, peppery, beautifully-spiced barbecue rub.
Butcher bar is serious about using grass-fed beef. You'll find this quote branded into the wall of the bathroom.