Butchers & Bakers is making a mark on the Central Connecticut dining map and thriving at its Farmington location only four weeks after the grand opening celebration.
Executive Chef, Luis Vasquez is getting back to basics with his Contemporary American menu sourcing fresh, primarily organic ingredients and showcasing them in a simple way. “Our goal is to get the freshest ingredients and process them the right way. This form of ‘salt and pepper’ cooking influences all aspects of the culinary experience. Food should be simple. It doesn’t require a mass amount of seasoning to taste good. The goal is to bring out authentic flavors at their base levels.” Chef Vasquez is most passionate about the opportunity to showcase his skills and flourish in an environment that nurtures his talents and allows him the creative freedom to experiment with the menu. “It’s very exciting to witness that everything is running on all cylinders. We are only as good as our last plate. We don’t just sell food, we sell emotion.” With this in mind, care is taken at each step from preparation to presentation.
Shared Plates: Fennel Sausage Stuffed Mushrooms: These mouth wateringly delicious mushrooms are served over a smoked mozzarella fondue that compliments the medley of flavors. Cockles and Clams: carefully selected fresh steamed little neck clams and cockles are sautéed with fennel, saffron and olives in a tomato broth.
Small Plates: Coal-Fired Goat Cheese: mild and creamy goat cheese served in a light marinara sauce topped with herb coulis and served with crisp home-made bread. Charcuterie Board: Chicken Liver Mousse, Cotto Salami and Spanish Paprika Sausage cured in-house served with house-made crostini, beet relish and ground mustard.
Coal-Fired Pizzas: Chicken Broccoli Rabe: a white artisan pie made with fresh chicken, crisp sautéed broccoli rabe, alfredo sauce and garlic. Local Cow: a white, thin crust artisan pie topped with Soubise cream sauce, house-made ricotta, charred scallions, local cheeses and dressed with arugula. These Thin crust beauties are cooked to perfection bursting with a flavorful combination of herbs and cheeses.
Entrees & Pasta: 4-Cheese Macaroni Carbonara: An Ooey gooey combination of mozzarella, fontina, cheddar and sharp parmesan chesses along with tender, flavorful pork belly, topped with a fried egg and sprinkled with horseradish crumbs then baked is the ultimate in comfort food. Angry Orchard Brined PorkChop: carefully brined bone-in pork chop grilled to an optimum temperature served with a smoked sweet potato puree and crisp cardamom sautéed Brussels sprouts.
4-Cheese Macaroni Carbonara
Butchers & Bakers believes in keeping it local and cooking from scratch. All ingredients are grown at local farms and obtained from nearby suppliers. The Coal-fired pizza gets down to the essential element of pizza making by using their own yeast. The ricotta cheese is homemade along with other cheeses like the goat cheese and mozzarella. Bread, rolls and pastries are baked fresh daily. Steak, chops, chicken and seafood are all butchered and processed in-house in order to ensure freshness. At the bar, all cocktails are made with 3-4 good quality ingredients and all syrups and mixes are made in-house.
“You can get food anywhere. We’re selling an experience.” says Chef Vasquez. One guest testifies, “The Chocolate Torte is a religious experience” as he finishes the decadently rich chocolate mousse, chocolate ganache and raspberry coulis dessert.
The décor combines rustic country farm elements with an edgy industrialized urban feel expressed in the various accent pieces and the overall interior design. Notice Italian inspired murals, a chalk board artwork illustrating the various cuts of meat and ingredients for making dough, butcher paper table coverings, high vaulted ceilings, exposed brick, refurbished wood all in an expansive and comfortable open seating area.
The spacious outdoor patio is the perfect place to enjoy the beautiful weather complete with bar and generous dining area. Choose from an easy-drinking beer, inventive cocktail or glass of wine. There are 10 beers available on tap as well as house-made Sangria and Tito’s Moscow Maid. Enjoy live acoustic music every Sunday on the patio starting at noon.
In a competitive restaurant industry Butchers & Bakers has shown promise of staying power with its winning combination of fantastic food, a beautiful atmosphere, attentive and knowledgeable staff, a top performing team of chefs, quality ingredients as well as a variety of menu items that appeal to everyone.
Butchers & Bakers is quickly becoming one of Central Connecticut’s hottest restaurants. Come see for yourself what everyone is raving about.