The Butcher Shop

We got super lucky and snuck in before the rush, getting seats at the bar on a Saturday night. Recommend calling in a reservation, or at least to check if one is needed. Ashley took good care of us, coordinating with the Chef all the way to accommodate a food restriction one of our party had at the time. She got pulled away as the place got busier, and Matt took over. Matt was every bit as courteous as Ashley, and we enjoyed his bright personality. We also want to again hit hard how we appreciate the staff being so accommodating with the meal restrictions. Drinks for the evening were Veridian by Banded and a syrah whose name I forget (a Matt recommendation). Both were great. We enjoyed a small cheese plate as a starter (don't shy from the goat and sheep cheeses). We shared the duck breast and rabbit lasagnette. The duck was superb. Tender and flavorful without being greasy or heavy like duck can sometimes be. The lasagnette I would describe as "comfort food plus." A well-prepared lasagna-like dish with bits of tender rabbit meat as a kicker. Each ingredient did not blend, but Chef was able to keep them distinct. I thoroughly enjoyed the pops of sage and fresh-ground pepper that didn't just sink into the dishes. We're already working this spot into our regular rotation.

A summer night in Boston and we decided to go The Butcher Shop in the South End. You can never go wrong with any of Barbara Lynch’s restaurants. We started with their bread with honey and butter. I can have a few plates of this with just a glass of wine! The mixed of the honey and butter is heavenly! We wanted something light for our dinner. For appetizer, we ordered the summer squash salad topped with some dried crispy and flavorful prosciutto. Next, we had the spicy tomato soup. For entree, we ordered the Agnolotti. It had cloumage, figs and lemon verbena. It tasted light, fluffy and lemony! I love this dish best. The wines, food and service were excellent as always.

Interesting business proposition. Although, it is not exactly a "butcherie" since it is much more a restaurant than a butcher place. Went there with 3 friends. Was able to share the Bone-In Prime Dry-Aged Ribeye among 3 which was delicious. The market price was $125 that day. According to the waiter "it embodied everything they were about". They also managed to get us a table despite us not having a reservation.