Butcher & Bee

March 07, 2017
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Hot off their first birthday, Butcher & Bee serves up a food experience that combines the flavors of the Middle East and the community vibe fit for any culture. The night we were there, the restaurant was not only packed with friends of Chef Bryan Weaver from the food business (who happened to be our friends too), but folks from every walk of life. His food buddies from the city were helping celebrate in the kitchen, each contributing a dish: Vivek Surti of VEA Supper Club, Andrew Whitney of Virago, Tony Galzin of Nicky's Coal Fired and Kahlil Arnold of Arnold's. 

Chef Weaver stood inches from our table quietly expediting each and every dish without drama or fuss. There was a calm and congeniality about the place that had us staying way longer than a dinner requires. But the dinner...the sultry, powerful and simple flavors of the Mediterranean, flavors not often found in Nashville, were amazing. From the lauded whipped feta with fermented honey (yes, it is that good) to the Carolina Golden Rice with Greens, Peanuts and Serrano, to the Chicken Schwarma, everything was spot on. One of our favorite restaurants...for now. 

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