The restaurant in Winston-Salem’s Marriott at 425 N. Cherry St. has reopened after an extensive renovation with a new look and new menu.
The former Graze restaurant is now Butcher & Bull, a contemporary take on an American steakhouse. Executive chef Richard Miller, who also was the chef at Graze, said that management was looking to give the restaurant a more easily focused concept and modern look. “We wanted something modern and hip and something with a clear identity,” he said.
Butcher & Bull is owned by Hospitality Ventures Management Group, based in Atlanta. The company also owns the hotel but operates the restaurant as a separate entity.
The restaurant, managed by Kolby Huffman, seats 90 in the main dining room, and has three private dining rooms. The smallest of the three seats 16 and features a floor-to-ceiling wine rack.
The sleek, modern dining room is decorated in blue, muted gray and brown, and almost everything is new. “The only thing that stayed the same is the floor,” Miller said.
Brown leather seats are used throughout the space. A handful of booths are upholstered in blue leather. A few seats in the front lounge area feature cowhide backs.
One wall features a large modern painting of a bull by N.C. artist Dan Campbell.
The restaurant will continue to serve Marriott guests with standard breakfast and lunch menus. The steakhouse theme emerges more at dinner, where a handful of certified Angus cuts anchor the menu.
The restaurant offers three different rib-eyes. One is a 14-ounce bison steak ($45). One is a 16-ounce beef rib-eye ($33). The third is a 22-ounce bone-in, dry-aged beef rib-eye ($55).
Butcher & Bull’s most affordable steak is a 9-ounce hangar ($18). “I really like the hangar,” Miller said. “It’s like a skirt steak, but it has the flavor of a rib-eye.”
Other cuts include filet mignon ($22 or $31 for 4 or 8 ounces), 12-ounce Boston cut prime strip ($36) and 40-ounce Tomahawk ($89) — the latter a thick-cut rib-eye with extra length of rib bone still attached.
Steaks are served plain, a la carte. But the menu offers such “accoutrements” as chimichurri sauce, béarnaise, and au poivre for a few dollars more.
Miller pointed out that Butcher & Bull isn’t only for steak lovers.
“We have a lot of meat, but we have other stuff, too,” he said.
The dinner menu includes tuna, salmon, crab cakes and lobster ($24 to $34). It also includes local pork chops from Heritage Farms and local chicken from Joyce Farms. Harmony Ridge Farm in Tobaccoville is contributing sausage for an appetizer plate as well as beets and radishes for salad. Fair Share Farm’s micro greens are being used through the menu.
The one vegetarian entrée is gnocchi ($15) with smoked olive oil, pecorino and charred cauliflower.
Sides ($6 each) include roasted mushrooms, mac ’n’ cheese, creamed spinach, asparagus and hand-cut fries.
Though the steaks on the menu aren’t local, Miller said he hopes to offer occasional entrees of local beef as specials.
Appetizers include bison carpaccio ($14), shrimp cocktail ($14) and Spanish octopus ($17).
There’s a lobster bisque ($8) and such salads as a Caesar ($6), arugula with brown-butter miso vinaigrette ($7), and wedge with lardons and Gorgonzola dressing ($6).