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



This story appears in the print issue of October 2016.
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