On February 7, Butcher & the Boar officially opens the doors of its new home in Minneapolis’ North Loop. This exciting moment marks the return of the award-winning Jester Concepts eatery after closing its doors during the pandemic. The grand reopening brings the institution of bourbon, craft beer, community and of course sensational smoked meats back to the Twin Cities, promising an atmosphere and experience to rival the marvels and flavors coming out of the kitchen.
Guests can expect new tastes and experiences with Executive Chef Ian Gray at the helm. Most recently at Daniel Del Prado’s Martina, Gray is an exceptional culinary talent and intends to honor the beloved legacy that came before.
“I dined at Butcher & the Boar often and remember the menu quite well,” says Gray. “The new menu I’m currently working on will pay tribute to the dishes we remember and miss, but it will be more than just a throwback.”
And he’s done just that. Alongside notable additions to the menu like fried sweetbreads and tableside bananas foster, Gray has sprinkled in delicious hints of nostalgia amid the beloved classics Twin Cities foodies know and crave. Several iconic favorites created by lauded late chef Jack Riebel for the original restaurant, like the smoked beef long rib and red-hot Brussels sprouts, have been recreated for patrons to fall in love with all over again.
This new chapter isn’t all smoke and meat. Butcher & the Boar’s dynamic and creative beverage program lives on with an impressive variety of wines, spirits and craft beer offerings. Along with the cozy dining room, energetic bar scene and patio seating for sunny summer days, the new location also offers the rare luxury of guest parking in the neighborhood.
Though it’s hard to tell which feeling is stronger, both the excitement of seeing an incredible restaurant come back to life and the rumbling in our stomachs after perusing the new menu serve as great reminders to book a reservation while you can.