Bavette started out as a butcher shop and evolved into a restaurant. It still has the butcher shop concept and procures the whole animals raised on local farms and then uses the entire carcass to generate less waste. Now the consumer can buy retail cuts and/or prepared foods from the counter or sit back and enjoy the food in a restaurant setting. Most of their produce also comes from local farms mandating a seasonal type menu. Also available are craft beers, wines and cocktails. It’s a medium sized place with music in the background, a high wood ceiling with exposed duct work and plastic partitions between tables. Although currently in the trendy Third Ward section, the word is that they want to move to a larger location soon, so check their website before going <https://bavettelaboucherie.com>. Service was relaxed and very friendly and the food was excellent.
Facility and Retail
Food and Drink
To try more things we split a number of plates. First was a salad of roasted delicata squash, pear and beet with pickled currants, goat cheese labneh and ‘nduja honey. This was an amazing set of flavors. The squash was warm as opposed to the the cooler greens and fruit while the cheese was soft. The pear had rich sweetness and the yellow beets were divine. The roasting brought out the great taste of the squash while the pickled currants were a fun flavor surprise. This was simply a grand mix of wonderfulness.
Clams were with lamb merguez sausage, fregola, cherry tomatoes, fennel, peppers and lemon and accompanied by a sliced bit of baguette topped with roast garlic. The clams were lovely but the star was the delicious sausage and perfect fregola. It was nicely seasoned and excellent for bread dipping. Yummy.
A corned beef tongue reuben sandwich was made with cheese, spicy sauerkraut and pickled mustard seed aioli. All sandwiches come with a choice of potato salad or potato chips and we chose the salad – a good choice. The nice crisp rye toast was well stuffed with good proportions of cheese, meat, sauerkraut and sauce. The meat was incredibly tender and flavorful and the sandwich was a real winner.
The potato salad was made with slices of fingerling potatoes mixed with red and green peppers and chives. A light mix of mustard/mayo blended it all together into a lovely side dish.
For dessert we went light and split a chocolate chip and potato chip cookie. Half was a plenty fine sweet fix for the meal. The cookie was sweet, crisp and densely packed with chocolate chips. Not sure where the potato chip mixed in but trust me this was one yummy cookie.