"Old-school butcher shop" is the idea behind Butcher Bar, opening in August at 2034 Chestnut St.
Butcher Bar, set up in a two-story house next to an adjacent lot near 21st Street, marks a long-awaited crosstown move for George Anni, director of ops Stephanie Altes, and their crew, who have been part of the Washington Square West scene for two decades (Varga Bar, Mercato and Valanni). The deal was inked back in 2014.
Meat-centric menu (meatballs, sausages, comfort-food sides, as well as healthful options) will take advantage of a wood-burning grill in the open kitchen. Among the atmospherics will be hanging meat hooks, knives, cleavers, butcher scales, vintage photos, exposed brick, and reclaimed wood.
The butcher theme extends to the Takacheck machine, which will dispense numbered tickets when the restaurant is on a wait. There's a mezzazine and open floor plan; a courtyard will be open by fall.
Evan Turney and John Strain are sharing the executive chef's title. In addition to meatballs (vegetarian, too) and sausages (including one infused with Yards IPA), the menu will include rotisserie chicken, grilled ribeye steak, and sloppy Joe poutine with Wagyu beef and pepperjack cheese atop the requisite fries.
Beverage director Richard Colli's beer list has 16 on tap (local crafts and domestic classics) plus two cask engines.
Six draft wines - three whites, three reds - will be available, as will whiskey-based cocktails.