First Look

* B&B Butchers & Restaurant

By Jailyn Marcel // Jun 5, 2015

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A Meaty Entrance. Photo courtesy Fulton Davenport.

Cows imported from San Antonio greet guests at the B&B restaurant entrance. Photo courtesy Fulton Davenport.

Get ready for some beef. Photo courtesy Fulton Davenport.

Boucherie sign in butcher shop. Photo courtesy Fulton Davenport.

A variety of spices and rubs are showcased in the butcher shop. Photo courtesy Fulton Davenport.

B&B meat cases showcase fresh cuts of the day. Photo courtesy Fulton Davenport.

Wines greet diners at the B&B entrance. Photo courtesy Fulton Davenport.

In-house dry-aged meat at B&B

The Haymaker cocktail accompanied by an assorted bread basket

Beef Sushi – arugula, fried capers and truffle oil wrapped in rare filet mignon

Carpet Bagger on the half shell – fried oysters atop thick cut bacon, topped with blue cheese

Filet oscar style with asparagus and creamed spinach.

Dry aged USDA Prime Bone-in ribeye

B&B truffle macaroni and cheese

Open-faced ice cream sandwich and NY cheescake

Line cooks prepare dishes for service.

Bartender prepares drinks at B&B's second-floor bar.

Downtown view from B&B's rooftop patio

B&B Butchers & Restaurant is anything but typical. Nestled at the corner of Washington Avenue and Sabine Street, the dual-concept bespoke butcher and upscale steakhouse recently opened and has been packed ever since. B&B joins Mascalzone, Commonwealth and Julep in the recent influx of new restaurants flocking to Washington Avenue, yet its unique concept and luxe ambience sets it apart. You could say that the restaurant borrows a little from The Big Apple.

A native New Yorker, proprietor Benjamin Berg (former general manager at Smith & Wollensky) injects his NY swag throughout the eatery. The butcher shop specializes in custom hand cuts, house-made and house-cured meats and sausages, and charcuterie, including imported Italian prosciuttos and unique gems such as the Gourmet Tennshootoe from The Hammery in Tennessee. It also offers standout cuts including Texas-bred Wagyu beef from Gearhart Ranch in West Texas, Kobe straight from Japan and in-house dry-aged USDA prime beef, which are all hand-cut daily and used in the restaurant.

The butcher theme continues in that restaurant. Waiters wear traditional white coats and wheel dishes out on gurneys. Even so, the space attains a level of elegance that is the antithesis of the average butcher shop. Presentation and ambiance are hardly the only things on display here; B&B’s creations have flavor to spare. The menu offers old-fashioned steakhouse items with a New Age twist, showcasing dishes such as the Carpet Bagger on the half shell (a Cajun fried oyster atop thick-cut bacon topped with blue cheese); beef sushi (arugula, fried capers and truffle oil wrapped in rare filet mignon); in-house dry-aged cuts ( porterhouse, bone-in ribeye, NY strip, sirloin and T-bone); and salads, poultry and seafood options.

Don’t forget to cash in on one of B&B’s best commodities: the abundant parking. Of course, you can take advantage of the complimentary valet, but given the limited parking on Washington, it’s nice to park your own vehicle once in a while. B&B Butchers & Restaurant, 1814 Washington Ave., Houston, TX 77007