Butcher shop turned smokehouse Butcher Bar opens its second location on Wednesday, expanding from Queens into Manhattan with a new Lower East Side restaurant. They'll be doing BBQ from all over the country, but their Burnt Ends ("meat candy," as they call it, a Kansas City staple) have been a big draw since the joint debuted in 2011.
Pitmaster Matthew Katakis is again working with Texan Executive Chef Orlando Sanchez to manage the overall barbecue program, which features tons of smoked meats (from an on-site wood smoker) from beef brisket (there's that Lone Star heritage coming through) to pulled pork to smoked ribs. The meat fest continues with charcoal-cooked steaks like a Bone-In Ribeye and Bekshire Pork Chops, plus a forthcoming game menu with animals including bison, venison and wild boar.
Check out the rest of the Southern-tinged menu here, which includes things like mac and cheese, fried pickles, Brussels sprouts and queso, plus lots of burgers and sandwiches.
Update: There's a butcher shop here, too
It doesn't appear that the Manhattan operation will feature the in-house butcher shop like the original in Astoria and it'll have plenty of references to the trade, including tap handles that look like knives and cleavers and plenty of cattle imagery.
146 Orchard Street, 212-842-8000; butcherbar.com. Closed Mondays.