Meat Is Definitely on the Menu at Butcher's Bistro in Ballpark

There is no shortage of farm-to-table concepts within Denver's dining scene, but the new Butcher's Bistro, which opened this week, makes good on that label by offering not only a menu filled with cuts from whole animals farmed within 100 miles, but also a retail butcher counter.

Butchering is of course done in house, with the more common cuts available in the case for patrons to stop by and pick up a steak to cook at home. Chef Tyson Holzheimer, who worked with owner Scott Bauer in their previous roles at Snooze, will use the lesser-known cuts on the menu.

The offerings will evolve as the animals are used and also maintain a seasonal focus. The dinner board is divided into sections including amuse, small shareable plates, greens, and sides—don't miss the cassoulet with white beans, duck confit, pork, garlic sausage, and herbs. The butcher's block section is where you'll find entrees like sirloin tip, seared duck breast, and smoked pork shoulder.

For lunch, the lineup is without the amuse portion and the butcher's block changes over to sandwiches. Those options will range from a bahn mi with house pate and ham on demi baguette, a ham, egg, and gruyere, and the burger topped with bacon-fig marmalade.

Those with a sweet tooth will have three or four rotating desserts to choose from, highlighting different seasonal components. Right now there's an apple cobbler with house-made ice cream, a flourless chocolate torte, and the cheesecake has a gluten-free almond crust and is topped with cranberry gastrique.

The beverage program is focused toward Colorado, with the cocktail menu largely showcasing the state's distilleries, and only Colorado beers available. However, the wine list is an eclectic mix reaching out of state for some obscure yet approachable varietals.

In taking over the former Twelve space, the kitchen received an overhaul that included plenty of new equipment, most notably a cook-and-hold oven with a smoker component. This lends itself to dishes like smoked deviled eggs, ham, bacon, and sausage. Beyond refinished booths, fresh paint, and new light fixtures in the dining area, 12 or so seats were added, bringing the total to 48 inside. There is also a patio that was never used in the Twelve era, which should open in the spring with 30 to 40 seats.

Butcher's Bistro is located at 2233 Larimer Street and is open seven days a week from 10 a.m. to 10 p.m., serving lunch and dinner.

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