Butcher & Bee – Wine & Spirits Magazine

Butcher & Bee


Long a local favorite, Michael Shemtov’s Butcher & Bee has just gotten better. Once lunch-only, the new “Bee,” in a bright, airy uptown space, serves breakfast and dinner, as well as a full selection of wine and cocktails. Start with the whipped feta with honey on pita made by pastry chef Cynthia Wong; then dive into the Israeli-inspired plates that chefs Chelsey Conrad and William Mote conjure up from the season’s bounty. This past summer, that meant ratatouille with grilled tuna and Carolina peaches with a pork porterhouse. Sommelier Joe Robitaille (Il Buco, NYC) put together a wine list that complements the Mediterranean feel, with choices that range from Tajinaste Listán Bianco from the Canary Islands to a zippy La Galoche Beaujolais rosé and Wind Gap’s Soif red. The bottles are conveniently grouped by price, at $30, $50 and $90. The cocktails, highlighting local spirits like Striped Pig and Vergil Kaine, are more reasons to visit.

1085 Morrison Dr., Charleston, South Carolina

American

843-619-0202


This story appears in the print issue of October 2016.
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