Butchers & Bakers

Nataly Zhitnitsky

Friday night 9pm - meatballs were soft flavorful, however the sauce lacked in flavor. The Pork Milanese was decent, too much arugula salad on top covering the huge breaded porkchop. The Chicken dish lacked seasoning & may have tasted. Service was friendly and attentive. Best part were the expresso martinis. The ambience is great, but the food could of had more flavor. Will definitely give this restaurant another try!

Roni Berg

Tried this restaurant as it was recommended. The restaurant was about 70% full. We had a reservation even though it was a Wednesday night. Comfortable seating. First thing we noticed was the noise level… it is loud inside. You really need to speak up to have a conversation. Main drawback. It’s a nice menu. Choices for everyone from burgers to seafood to veggie options. Wait staff was friendly and attentive. Prices are reasonable, for the most part. Portions aren’t too excessive so you have room for dessert, even with an appetizer. The patio looked nice, but we didn’t consider it in 90 degree weather.

Geno Villafano

Agree with some of the others here that the location (inside and out) is beautiful. Lots of great seating options and style packed into an eclectic space, but the food is hit or miss. Waitstaff was great too. But the majority of the food we tried I'd sum up as "standard mediocre" restaurant fair. Akin to what I'd expect out of a descent dinner but with more focus on plating. Interestingly some dishes were fantastic, well seasoned, and unique. For example, the appetizers were great: the "garlic bread" was an interesting focaccia style bread laden with a blue cheese cream and some kind of herb oil; it was bright, savory and well put together. The fried calamari was on point too, great breading that held up, and properly cooked tender squid. But then you get into the mains...overcooked under seasoned salmon on a bed of dried out carrots (Maybe trying to use that coal-fire? but sometimes dry high heat isn't the right move). The butchers board was the biggest let-down, it was a beautiful display of meat cuts and fried chicken when we went. Sadly all were terribly under-seasoned and the chicken was overcooked and dry (even though I think it was thigh meat). The brisket was shockingly bland despite being cooked nicely. It was tender with just enough of the fat rendered out, but utterly tasteless due to lack of salt, seasoning, dry rub...ANYTHING(?). The lack of attention to seasoning made an almost amazing dish suck. Ended up taking it home and dressing it up myself. The fried "Nashville style" chicken was also very nice looking...but disgraces the namesake. It was neither hot, nor juicy. It was overcooked and again...under-seasoned, but the level of crisp on the breading was solid. Saving grace on the butchers board was the incredible pickled cucumbers and slaw. The watermelon had a bit of kick from jalapeños used in the brine and that was dope. I think most of the issues with the food are relatively quick fixes though, so there's definitely hope for this place. But at the moment it's just standard forgettable american-grill food that isn't worth trying.

Corso Roberto

This place I was so nervous to go to because it's in Farmington and it looked like God's gifts only go here but when I checked it out the food and service was amazing and I will be returning soon to bring my parents, the waitress was awesome and it's nice inside, oh my! the chicken parm alone made me forget that people look at me cause of my tattoos but I have more money than them ... oh well ... 5 stars!!!