Butcher and Singer is for sure my guilty pleasure when it comes to indulging in a juicy, delicious steak. The restaurant feels grand and intimate at the same time with decor that is reminiscent of the glamour of Old Hollywood with thick wooden chairs and lush booths. Every celebratory dinner (birthdays, restaurant week, date night, or otherwise) I find myself asking to come back here. The atmosphere and just the classic good food makes me beyond happy.
The bull’s head in the center back of the restaurant and portrait to the entrant’s right of dogs playing poker just add to the whimsy of this place. The hostesses and servers are always beyond friendly and clearly trained well. I always like to make an Opentable reservation for good measure and make sure to stop by for lunch or dinner during restaurant week.
For starters the bread alone is crusty, but soft. I am always a fan of the seasonal soups like Butternut Squash or Mushroom Bisque. I love the Oysters Rockefeller and the Shrimp Cocktail is classic. The Butcher Salad is surprisingly large and filling. Otherwise the Wedge Salad and Shrimp & Crab Louie are a nice choice.
For lunch I love the Butcher Burger and for dinner its always the 8 oz. Filet Mignon. For those who want an option besides steak, the Salmon with lentils, Trout Almondine and Roasted Chicken are good. I could honestly eat my fill in appetizers and indulge in their sides of Creamed Spinach, Mashed Potatoes, and the Stuffed Hashbrowns. If you get any side dish- GET the Stuffed Hashbrowns. They are huge, enough for 4 people and the exterior is made of crunchy shredded potato while the inside has soft, cheesy, chunks of potato.
And obviously they have some impressive cuts of meat here, the dry aged are particularly flavorful. The 18 oz. Delmonico is a favorite for friends of mine that prefer a bone-in cut and the Dry Aged Porterhouse for 2 is served with amazing display cut from the bone when placed on the table. I think the only steak that shows up the Porterhouse is the insanely huge 50 oz. Tomahawk Ribeye. If you want to turn every head in the room you will order the Tomahawk Ribeye and watch as every patron of the restaurant drools as your steak is carried over to your table.
If you still have room in your stomach try a big slice of the creamy Chocolate Ganache Cake or the Baked Alaska which has banana ice cream and is my go-to dessert- the meringue tastes like toasted marshmallows plus this dessert is hot and cold at the same time. I recently cam by for restaurant week and my 25th birthday here and I can’t wait for my next excuse to come back.
-Lea
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