I haven’t yet watched the new season of Master of None (maybe I’m still smarting from getting bounced by Aziz Ansari from the William Vale), so I have no idea how Butcher Bar factors in. But I’m told the Astoria restaurant is indeed featured. I’m guessing it has something to do with Aziz’s love of barbecue (he grew up in South Carolina, after all), because that’s exactly what the smokehouse and butchery is known for.
Should that Master of None scene get your mouth to watering, you won’t have to hop on the ol’ N, W to get there, because this past weekend Butcher Bar opened a location right on Orchard Street.
As its name implies, Butcher Bar started as a butcher, hence its commitment to local, grass-fed beef, organic chicken, and heritage pigs. The chef, Orlando Sanchez, is Austin-born, but that doesn’t mean the place is religious about Texas-style ‘cue– they also offer up Kansas City-style burnt ends, aka “meat candy,” and Cajun-style shrimp and grits– and there are some nods to the Missouri and Carolinas schools of barbecue as well.
On the menu at the Lower East Side location are some standards from the Astoria original as well as new dishes like a “chili cheese nacho tower,” spicy tacos, a rotating venison offering, and whole animal roasts. Also new here are moonshine cocktails like the Georgia Creamsicle, made with apricot nectar and peach liqueur.
Between this and the Greenwich Village expansion of Gowanus barbecue joint Pig Beach, it’s never been easier for downtowners to do the ‘cue.
Butcher Bar, 146 Orchard St., Lower East Side; 212-842-8000.