22 | BOROMAG.COM | MARCH 2015 FOOD & DRINK Story + Images By BRADLEY HAWKS COWBOY This past October, Butcher Bar Brunch quietly slid its address one building east when it took over the space formerly occupied by Thai Pavilion. While they successfully maintained a similar energy with the menu and décor, a few noticeable changes took place. Not only did the dining room expand from twentytwo seats to over seventy (including a bar that seats fourteen), but Butcher Bar also officially added an actual bar. Guests can now order wine, beer, and a broad selection of liquor to chase down their smoked meats and burnt ends. You might even warm your engine with a shot of 100-proof Midnight Moonshine from North Carolina. Fortunately, the place still feels a lot like a true nod to a butcher shop, with cleavers dangling from above the bar and a glass showcase featuring cuts of meat beneath a giant roll of brown butcher paper. A large high top table was forged from the reclaimed wood from a water tower in Brooklyn. And they still find no shame in paying homage to pit masters and restaurateurs who paved the way. 24-karat gold lettering on the windows salute the Meatball Shop. A collage of old periodicals arranged to spell out “Eat Real Food” pays tribute to the Meat Hook in Brooklyn. But while there are obvious hat tips to the greats who have come before, Chef Orlando Martinez is no rookie at the rodeo. His menu is simple, straightforward, and just downright tasty. A native of Austin, Sanchez takes it low and slow, with the pulled pork and brisket smoking nightly for at least twelve hours. Beyond the standard barbecue menu, which is one of the best in the city, the team also serves up some exceptional sandwiches. A ‘cheesesteak’ with shaved brisket and a blend of three cheeses just might bring you to tears, and that’s before you even try the ‘meat candy’—the exceptional burnt ends. Just order ‘em plain. Bob’s burger—a blend of smoked bacon and brisket—is also definitely one to be reckoned with. And you’re going to have dreams about ‘The Monster’ 50/50, which is a monstrous sandwich of brisket and pulled pork, topped with onions, pickles, coleslaw, BBQ, and habañero sauce.
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