Open since 2018, Butcher Steakhouse has earned a place as one of the most popular dining destinations in Kilkenny - and, true to its name, that is down to the exceptional quality of the meats served.
Butcher is owned by 6th generation farmer Mark Williams, of Thomastown, Co Kilkenny and it offers a genuine 'farm to fork' experience. The Williams family rear traditional breed grass-fed cattle - including Hereford, Galloway and Aberdeen Angus - and Mark Williams not only takes an active role throughout the process, down to ageing the beef and selecting the prime meat for Chef James Dewberry and his team, but he is also hands on in the restaurant.
You enter Butcher from the Butterslip to be greeted at a small bar area by pleasant staff who escort diners to their tables and promptly offer menus along with daily specials and recommendations.The restaurant is a large room with a lively and welcoming atmosphere - and the decor is distinctly industrial with exposed ventilation, black painted metalwork and hanging lights reminiscent of inspection lamps. From above the cocktail bar, a large cow's head surveys the room with its polished wooden tables, banquette seating and comfortable leather chairs.
Although some vegetarian, poultry and fish dishes are also offered it's meat, and especially beef, that brings most people here. Well aged and with great flavour, steaks at Butcher (right up to a 30oz Butcher Tomahawk, for sharing) have that melt in the mouth quality that can be so elusive. Perfectly cooked and seasoned, they are simply served on contempory black plates with a rosemary sprig on each one and sauces in little copper pots - and the béarnaise, so often a letdown, is faultless (and no problem in getting more, if required). Side dishes served in small metal butcher trays are also excellent and generous, with stem broccoli an especially good accompaniment.
Generous desserts (all homemade) include variations on classics, such as an Irish Strawberry Eton Mess (crushed strawberries, meringue, Yuzu curd, fresh cream and strawberry sorbet..), served in an old fashioned coupe glass - a fitting finish to a perfect steak house experience.
Attentive, well trained staff with good menu knowledge contribute to the enjoyment of a meal here and - as well as a small wine list, designed mainly to match meat dishes - there's a great cocktail range which also adds to the popularity of this vibrant venue.
