Butchers and Bakers

Butchers and Bakers, no candlestick makers.  But a cooper?  Oh yes, they have one of those.  And a wood fired pizza oven.  And Tito’s Vodka cocktails on tap.  And in house butchering.  I am speaking, of course, of the brand spanking new Butchers and Bakers – part of the Locals 8 Restaurant Group – at 270 Farmington Ave, Farmington, CT.

Before we get to the main business at hand – namely food and libations – let’s loop back to the cooper.  A cooper – or a barrel maker – is not something one encounters every day in modern America, but the type of dedication to craft detail which is necessary to create a wooden barrel by hand is indicative of the type of restaurant which breaks down its own cuts of premium meat.  It should come as no surprise that Kevin Watson – VP of Operations and Chef – is a cooper by choice and restaurateur by trade.  The bespoke interior was overseen by him, and the menu of small bites, pizza, and large portions of meat is also overseen by him.  Then again, it does take a village – and the Locals 8 restaurant team knows a thing or two about food.  Particularly, meat.  And its a large staff in a large space.  I was fortunate enough to be onsite for opening day, and watching the energy of pre shift was electric.  As was the subsequent sampling of many fine dishes.

Pictured below: house made bread (crusty and well proofed – as was the pizza crust), a lovely glass of Folie a Deux Cabernet (pairs well with pizza), Local Cheese Board (apricot compote + spicy almonds), Coal-roasted Peach Panzanella (for the patio season ahead – a must), Sizzling Garlic Shrimp (stop it, so good), Tito’s Moscow Maid (on draft, lemonade and rosemary), Mushroom Pizza (soubise + cremini + oyster + shitake + portobello + truffle oil).  High notes: the dangerous drinkable properties of that draft Tito’s cocktail – charred roasted peaches bursting with flavor and balanced by acidic dressing and light, soft cheese, shrimp bright with garlic, did I mention the cocktail?  oh right, yes, and of course, the aforementioned, not too doughy, well seasoned pizza crust.

Will return for many meats.  Will return for patio season.  Will return for many things.  Welcome to the CT restaurant scene, Butchers and Bakers, and thank you for having me.

opening day (7 of 1)opening day (8 of 1)opening day (14 of 1)opening day (9 of 1)opening day (10 of 1)opening day (11 of 1)opening day (12 of 1)opening day (13 of 1)opening day (14 of 1)opening day (16 of 1)


Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out /  Change )

Google photo

You are commenting using your Google account. Log Out /  Change )

Twitter picture

You are commenting using your Twitter account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )

Connecting to %s