Butcher's Union

Find the sweetest escape on Bridge Street…

Walk-ins welcome, reservations can be made on Resy.com

Whiskey Vault Wednesday presents a very fun bottle from the respected Lagavulin distillery in collaboration with Nick Offerman, this 11 year single malt is finished in carribean rum casks that perfectly balances the traditional heavy peat notes that Lagavulin is known for. Offerman has said he travelled the world looking for the perfect bottle, and this is it.

Which one are you grabbing first?!

Salmon Ceviche; salmon from Faroe Islands, sun gold tomatoes, Spanish onion, cilantro, salsa macha, & tortilla chips

Mild Mannered Meatballs; freshly ground local beef & local pork, ricotta dumplings, tomato sauce, breadcrumbs, pecorino, chives, & basil

Our morning motivation; Sunday brunch.

Mushroom & Goat Cheese Omelet; roasted cremini mushrooms, herbed goat cheese, mixed green salad served with balsamic vinaigrette

Did you know the Butcher's Union shield was inspired by an actual meat label? A true sign to indulge in some MEAT & WHISKEY

Whiskey Vault Wednesday presents Jack Daniels 12 year. This bottle improves upon its younger sibling Jack 10 year significantly! The fuller, richer profile hosts what could be called a masterful aray of balance in a Tennessee whiskey. The welcomed added proof (107) and the additional two years offer an even more matured result.

Happy Hour Essentials

🌽BU Famous Bowl: garlic mashed potatoes, corn, black pepper pan gravy, buttermilk fried chicken thighs, aged cheddar from Hook's, scallions

🥔Crispy Potato Nachos: fried potatoes, spiced ground beef, queso, house hot sauce, shredded lettuce, cherry tomato, pickled fresno peppers, cilantro, créme fraiche

🥚Deviled Eggs: crispy prosciutto, Old Bay, house pickles, chives

🍃Cucumber Basil Gimlet: Beefeater gin shaken with fresh lime juice, BU simple syrup, muddled cucumber & basil, served up with a fresh basil leaf

🍊Lillet Spritz: Lillet Rose & Aperol shaken & served on the rocks, topped with sparkling brut & a slice of orange

The true test of friendship; who you'd be willing to share an order of hand cut fries with 😆

Whiskey Vault Wednesday presents Thomas Handy Sazerac Rye a bottle as timeless as the rich history of New Orleans, Thomas Handy pays homage to the past of both the vibrant culture of the south, as well as the storied career of Thomas H Handy himself. This coveted release will hit the palate very smoothly despite carrying a daunting 130.9 proof.

Show us a table spread more beautiful, we’ll wait. Join us for brunch from 10am - 3pm.

A look at our weekend plans 🤤 Smoked Ribeye sandwich; pesto aioli, caramelized onion,aged cheddar, arugula, on griddled brioche.

Whiskey Vault Wednesday presents High West Bottled in Bond Rye. A unique release from High West, this is a 100% rye mash bill and is aged for 4 years. Produced and bottled in accordance with the 1897 BIB act, this is bottled at 100 proof after aging in a federally bonded warehouse under one single distiller. This bottle was a chance for distilling manger Isaac Winter to really showcase how great a rye could be.

Grilled to perfection. Our 14 oz. Ribeye from Double R Ranch with crispy yukon potatoes, grilled asparagus, truffle butter, bearnaise, & chives.

Our cozy booths are calling your name. Have you made your reservation yet? Book your table today on Resy.com

Why call it an early night when you can have an BU Espresso Martini made with real espresso? ☕️

Ripe, juicy, and full of flavor 🍅

Don’t miss this seasonal dish. Heirloom Tomatoes & Prosciutto; fresh mozzarella, champagne vinaigrette, & basil

Whiskey Vault Wednesday presents; Weller 12 year. From the same mash bill that is used in the renowned Pappy line, Master Distiller Harlen Wheatley exceeds expectations again with another exceptional Wheated Bourbon that is both easy to drink and full of depth.

Changing with the season 🫐 Blueberry Crisp; Blueberries from Peach Ridge Farms, almond streusel, vanilla ice cream, & coffee caramel

Friendly reminder: we are now accepting reservations, book yours today at Resy.com

The perfect start to your Sunday, meet us for brunch from 10am - 3pm

Smokeshow 🔥

Roses Are Free; a Butcher’s Union classic made with Rittenhouse rye & Averna amaro stirred with BU house rosemary syrup & Peychaud’s bitters, served over a clear king cube with a singed rosemary sprig.

Whiskey Vault Wednesday presents one of the more sought after bourbons in the game due to their lower quantities produced and quality juice, 1792 continues to amaze with this mature 12 year bottle that has the perfect balance of sweetness and smokey aged oak prescense.

*friendly reminder that we are now accepting reservations on Resy.com, link in bio!

Pappardelle Bolognese; house made pappardelle pasta, freshly ground beef and pork bolognese, sofrito, herb crème fraiche, chili butter, pecorino, & chives

Just a Cheddar Strata appreciation post 🧀 🤤
Soaked brioche, caramelized shallots, aged yellow cheddar, red onion marmalade, poached eggs, hollandaise, & arugula.

Reserve your table today on Resy.com!

Happiness in a bowl, our Mild Mannered Meatballs made with freshly ground local beef & local pork, ricotta dumplings, tomato sauce, breadcrumbs, pecorino, chives, & basil

We are thrilled to announce that Butcher’s Union is now accepting RESERVATIONS, starting today! Here’s what you need to know:

**Making a Reservation:**
- Reservations can be made on Resy.com
- 50% of our seating is reserved for reservations, with the remaining 50% available for walk-in guests.
- Online reservations can be made for up to 8 guests.
- For parties of 9-12 guests, please contact us directly at (616) 551-1323 beginning on July 5th.
- Unfortunately, we cannot accommodate reservations for more than 12 guests.

**Walk-in Guests:**
- 50% of our seating is reserved for walk-ins.
- Walk-ins and patio seating are available on a first-come, first-served basis.
- As of today, we will no longer be using Yelp Waitlist. If the restaurant is full, you can add your name to our waitlist in person with the host.

**Closure Notice:**
We will be closed from July 2nd-4th for maintenance and to give our team some well-deserved time off to celebrate the holiday. We apologize for any inconvenience and look forward to seeing you soon! 🖤

Brunching done right, Crab Benedict: butter poached crab, pickled fresno, house made biscuit, two poached eggs, roasted tomato hollandaise, basil, & chives 👌

Because life is better with a little meat & whiskey on the table…

Whiskey Vault Wednesday presents High West Midwinter's Dram, a team favorite and the single most anticipated release coming out of High West every year, this is the 11th year releasing Midwinter's Dram and somehow still improving upon each release. A truly spectacular blend of rye whiskeys finished in port barrels!

Date night ❤️‍🔥

Strawberry season isn’t over yet 🍓 introducing our new Tuna Crudo; Yellowfin tuna, strawberries, pistachios, citrus chili vinaigrette, & basil