Open for lunch and dinner and until 3 a.m. on weekends, Butcher & Bee has a constantly rotating menu of sandwiches, many of which include vegetables sourced from their own garden behind the restaurant. In a recent profile, the Charleston Scene (no relation) mentioned a few highlights that definitely kicked off my Pavlovian response.
Our favorites include pulled squash with smoked slaw, barbecue sauce, and pickles; roast beef with chimichurri, onion jam, and mayo; and pork belly with hoisin, mayo, cabbage, cuke salad, and peanuts. The chalkboard changes every day, but we love to see braised lima beans with pork belly and a poached egg; the roasted beet salad with radish, feta, and heirloom carrots; and brussels sprouts with apples and peanuts.
If this intrigues you as much as it does me, you're in luck. Instead of driving eight hours to Chucktown to try out Butcher & Bee, all you have to do is drop by the Peter Nappi Studio at 1308 Adams St. in Germantown on June 26 or 27 between 11 a.m. and 6 p.m., where they will be hosting a pop-up sandwich shop. I know my calendar is officially marked.
To return the favor, Nashville is sending one of our best to Charleston for a guest chef dinner at Butcher & Bee. Chef Philip Krajeck of Rolf and Daughters will be cooking for two seatings at 6 and 8:30 p.m. on Thursday, June 19, for just $55 a head, which also includes a cocktail tasting from High Wire Distillery. While that sounds like a great event, and I'm excited that Butcher & Bee are coming to check out Music City, I don't want to make a full-on chef swap. Please come right back, Chef Phil!