HOME > Chowhound > Philadelphia >

The Butcher and the Bar Keep

f
food2u Nov 8, 2013 09:06 AM

Opening where the East End Ale House was in Harleysville. Anyone know anything about it?

  1. Click to Upload a photo (10 MB limit)
Delete
  1. c
    curly girl RE: food2u Nov 8, 2013 09:53 AM

    I read that they will serve food sourced locally - farm to table type entrees. Hopefully it will be good and will last longer than previous establishments at that location. Haven't seen anything about a scheduled opening date yet.

    4 Replies
    1. re: curly girl
      c
      cwdonald RE: curly girl Nov 8, 2013 10:35 AM

      According to their facebook page the chef who is also one of the partners used to be at Craft Ale House. Estimated opening is mid November.

      Their website is just a parked domain name ...

      1. re: curly girl
        Bacchus101 RE: curly girl Nov 8, 2013 11:47 AM

        A bit off subject; just a question. Has the term "farm to table" and "locally sourced" become a hackney phrase? Is it now stated so frequently and casually that it means little? I would have always expected a good restaurant to pursue quality ingredients, fresh and local when possible. At the White Dog Cafe farm to table and local sourcing was pursued with vigor and even today, at both locations, their menu defines sources. I am sure there are others committed to this sourcing practice but the term is thrown around so much now, who knows what is reality and where it is practiced so as to make a difference to the customer.

        1. re: Bacchus101
          j
          JanR RE: Bacchus101 Nov 9, 2013 07:35 AM

          Agreed. I know, though, that Maize defines sources.

          1. re: JanR
            PhillyBestBYOB RE: JanR Dec 20, 2013 04:44 AM

            "Fine dining" must be a hackneyed term too, I guess.

            The overwhelming number of restaurants don't use predominantly locally sourced ingredients, so it would still seem to be a meaningful distinguishing attribute.

            The bigger question is why should we care? Isn't it enough just to taste good?

            [Same argument I always make about people's fascination with "authentic". Authentic isn't automatically better than the opposite (White Castle is authentic too), but by definition, I'm pretty sure it is likely to be outdated.]

            LOL, I can't wait for the first "authentic farm-to-table restaurant" to open!

      2. s
        SpdRcr069 RE: food2u Nov 20, 2013 12:18 PM

        Grand opening November 20, 2013. Two guys formerly from the Standard Tap (Philadelphia). Should be excellent. Website has full menu (lunch, brunch, dinner, kids!). Drinks menu. Beer local, draft, rotating.

        http://www.thebutcherandbarkeep.com/

        2 Replies
        1. re: SpdRcr069
          s
          SpdRcr069 RE: SpdRcr069 Nov 20, 2013 09:27 PM

          Went to the grand opening this evening. When I arrived 6:00pm. The place was already packed. Fortunately my friends got their earlier and got a table. Ordered the burger (comes with fries) medium rare -as they recommend. Excellent burger with cheese, caramelized onion, roasted tomato (I think) anyway it was superb! Other food at are table - mussels, fish and chips - all delicious. We had children at our table, yes they do have a kids menu as well. See above website for menu and info about this establishment. Other recommendations from my other group of friends at another table- the seafood chowder, duck risotto was delicious, but a little dry, but the flavors were spot on, hey, it's opening night, packed to the gills, the kitchen was killing it. Oh and the crab cakes yum.

          1. re: SpdRcr069
            c
            curly girl RE: SpdRcr069 Nov 23, 2013 12:00 PM

            Thank you for the first review SpdRcr069. Think we will wait a week or so before heading there. Hopefully the crowds will have thinned by then. I love a good burger - your review made me hungry.

        2. s
          SnowCat RE: food2u Dec 17, 2013 06:44 AM

          Visited on a Monday night. It's okay. For me, it felt like the concept was sound, but the execution isn't quite there yet. And for the prices they're charging, I expected a bit better. Ordered the pork belly ($10), garlic parmesan wings ($9 for 4 whole wings), and burger ($11). The pork belly, a picture of which was featured on the Philly.com article about the restaurant, was dry (and looked nothing like the picture). I'm used to pork belly having a crispy skin and then an unctuous 'mouth feel'. It defies logic that such a fatty cut of pork would be dry. They did get the crispy part right though. The accompanying risotto was good - creamy with the rice still having a bit of bite to it. Wings were hot, crispy, and tasteless! They had melted shredded parmesan over the wings and tossed chopped spring onions over top. But the wings had no real discernable garlic flavor... or any flavor whatsoever. The burger was acceptable. The menu description: "House blended beef, seasonal beer glazed onions, smoked bacon, 3 cheese blend, oven roasted tomato, brioche bun, fries or fruit". The beef was flavorful and cooked correctly. There were alot of onions, bordering on overpowering the burger and they were a little sad, a bit of carmelization wouldn't have hurt. The '3 cheese blend' tasted just like American cheese. Tomato was bland with no roasted flavor apparent. The fries were excellent! Everything fresh cut fries should be. Service was perfunctory. The owners were present and active in bartending or seating guests. They did not visit tables, so I did not share any of these comments with them. As an aside, if asked, I will share honest feedback with management. But something has to be pretty egregious for me to "ask to see a manager". Overall, it feels like a step up from a neighborhood joint, but not a place I'd go out of my way for.

          1. c
            curly girl RE: food2u Dec 19, 2013 07:17 PM

            My husband and I stopped by for dinner tonight. Place was packed, so we found seats at the bar. I had the $6 Marquis Champagne and hubby tried one of the draft beers. A table was ready in less than 20 minutes, so Cody transferred our drink tab to the table - no problem. Hubby ordered the Pork Chop with Demi Glace, which came with Grilled Asparagus with horseradish and Pierogies. He thoroughly enjoyed his meal - pork was perfectly cooked and tender. I ordered a Small Plate, Fish & Chips which came with two pieces of battered grouper, Lemon Creme Fraiche as well as Chipotle May for the fries. I would recommend charging $1 more for the small plate and adding one more piece of fish, but otherwise this was wonderful. Plan to stop in again after the holidays

            3 Replies
            1. re: curly girl
              b
              Bigley9 RE: curly girl Dec 20, 2013 10:27 AM

              Just need to say that if you are locally sourced,farm to table, you aren't serving asparagus right now. that may be farm to table but the farm is in Chile!

              1. re: Bigley9
                c
                curly girl RE: Bigley9 Dec 20, 2013 10:54 AM

                Thanks for the chuckle, Bigley9. I think what The Butcher and Barkeep tries to do is serve as much locally sourced food as possible, but good catch on the asparagus.

              2. re: curly girl
                c
                curly girl RE: curly girl Dec 20, 2013 10:56 AM

                I did forget to mention that I also ordered the Soup of the Day, which was a really fresh tasting Tomato Soup with a hint of cheese. I find most restaurant soups to be overly salty, but this was perfectly seasoned.

              3. PhillyBestBYOB RE: food2u Dec 20, 2013 04:47 AM

                The name sounds like it was inspired by "The Farm and Fisherman" (one of my favorite restaurants, but not may favorite restaurant name).

                Or are the two owners a butcher and a bar keep?

                1 Reply
                1. re: PhillyBestBYOB
                  c
                  curly girl RE: PhillyBestBYOB Dec 20, 2013 10:59 AM

                  Not sure what inspired the name, but "one cooks, the others don't". I was introduced to three owners. Two handle the craft beers, cocktails and wine selections and the other is the chef, as far as I understand.

                Show Hidden Posts