It’s impossible to go wrong at James Beard Award-winner and Relais & Châteaux Grand chef Barbara Lynch’s French-Italian wine bar. But sometimes that’s what makes the task of ordering all the more difficult.
With so many tasty options, how do you know what to choose on the meat-centric menu? Here are our tips for navigating all the deliciousness of The Butcher Shop from Barbara Lynch.
ORDER THIS AT THE BUTCHER SHOP FROM BARBARA LYNCH
Offering cured meats, housemade sausages and pâtés to pass around the table, The Butcher Shop’s daily changing charcuterie boards are not to be missed. If you’re craving more when the meal is over, you can assemble your own board with help from the on-site butcher to bring home.
An indulgent starter, the rich and buttery taste of the fois gras terrine (duck or goose liver made in a mold and steam cooked) pairs impeccably with sweet fruits, like strawberries.
A light dish that’ll refresh the palate, the tomato nicoise with pole beans, quail eggs and boquerones (white anchovies) is a great share plate. Pole beans, known for climbing up trees or walls, are a crispy complement to the rich quail eggs.
Paired with pickled onion and toast points, the must-order steak tartare is a textural and savory delight.
Barbara Lynch is known for her Bolognese sauce and this tagliatelle dish upholds her glowing reputation. Glittered with freshly shaved Parmesan, the pasta is springy and light, and the three-meat ragu — veal, pork and lamb — is rich and flavorful.