Butcher & Bull Restaurant | Nik Snacks
I was invited to be one of the first to try Winston-Salem’s newest steakhouse, Butcher & Bull, at an exclusive media dinner. All words & opinions are my own.
Located in the heart of downtown Winston-Salem, Butcher & Bull isn't the traditional, formal steakhouse. First of all, it's located inside the Downtown Winston-Salem Marriott and turns restaurant dining on its ear by providing a warm atmosphere, authentic hospitality and elevated dishes featuring the freshest ingredients possible.
Providing diners with an adventurous take on traditional fare is what sets Butcher & Bull above other restaurants in the region.
The menu boasts a diverse steak selection (scroll to the bottom to see what's available) including Certified Angus Beef, wagyu and a FORTY OUNCE tomahawk steak. A variety of entrées pepper the menu such as tableside smoked shrimp, lobster and grits and an elevated wagyu burger, and an extensive, yet approachable wine list and cocktail program.
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| Click to enlarge menu |
As a North Carolina-based restaurant, Butcher & Bull reminds diners of this by sourcing fresh ingredients from local Triad farmers and artisans like Harmony Ridge Farms, Joyce Farms, Fair Share Farm and Heritage Farms Cheshire Pork whenever possible.
Chef Miller and I go way back to Competition Dining days where he swiftly whipped and battered the competition to win regional and state awards. These days, he and his sous chef, Tim Gallione are slicing, dicing and elevating quality food one plate at a time.
One example of elevated cuisine is the smoked shrimp appetizer. Presented tableside under a glass cloche, this was the most impressive of all the dishes we tried.
Whether you're a denizen of the City of Arts and Innovation or a visitor to our fair city, give Bull & Butcher a try. You will not be disappointed.
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About the author
Nikki Miller-Ka
Ms. Miller-Ka is a classically trained chef with a BA in English from East Carolina University and a Culinary Arts Associate Degree from Le Cordon Bleu-Miami.
Formerly, she’s worked as a researcher, an editorial assistant, reporter and guest blogger for various publications and outlets in the Southeast. She has also worked as a catering chef, a pastry chef, a butcher, a baker, and a biscuit-maker. Presently, she is a food editor, freelance food writer, and a tour guide for Taste Carolina Gourmet Food Tours.
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