You don’t feel rushed here, even if there’s a line to get in. It has just enough rose flavor to be noticeable, but is not too floral. The croissant is a bit dry and doesn’t have enough ham and cheese, but when you top it with the feta, it comes together well.Ĭocktails are also lovely my favorite is the elegant Tequila Rose with tequila, cointreau, fermented honey made in house, lemon and rose, with a rim of dried rose petals and salt.
The bun is lighter than most, both in the dough and the frosting, and, yes, it’s good dipped in the feta. I’m tempted to get the bake-at-home chocolate cookies, but settle for a cinnamon bun and ham and cheese croissant. Folded scrambled eggs from Storey Farms are stacked on top, then smothered with pimento cheese and capped with a soft house English muffin that manages to soak up the juices but hold its own against the heft of the sausage and cheese. The house sausage is thick, like a burger, and nicely seasoned. I opt to add some well-spiced chicken shawarma. Make sure the whipped feta and avocado crispy rice make their way to your table, along with the chicken-fried cauliflower and roast chicken. The restaurant has great ambiance and super friendly staff. This was our favorite meal over a long weekend in Charleston. You’ll find plenty of sandwiches on the menu, sure, but the mezze is what steals the spotlight. Id give Butcher and Bee five stars but Happy Cow limits to four for places that are not all vegan. The avocado crispy salad is a fresh symphony of textures and flavors: leafy massaged kale, crispy Carolina Gold rice, spicy peanuts and serrano chiles. Find Butcher & Bee, Nashville, Tennessee, United States, ratings, photos, prices, expert advice, traveler reviews and tips, and more information from Condé Nast. Nashville isn’t Butcher & Bee’s first rodeo, but the menu reads like it’s lived here its whole life. Honestly, I would dip anything in this dip. It also arrives with a few fresh veggies. We rip off pieces of warm pita and dunk them in the thick dip, which has the consistency of pimento cheese, but a very different, tangy sweetness. It’s served like humus, whipped with black pepper and served with a huge indent in the middle, which is filled with honey. If they sold it to go, I would get three pints. We start with the whipped feta dip, which is the best thing on the menu. A few umbrellas are in hot demand, and diners snag them as soon as a table with one empties. Even though it’s on a high-traffic road, the setting is serene, surrounded by gorgeous flowers and succulents. What started as a sandwich shop now boasts a full-blown menu of goodies made with ingredients sourced locally, from meat (butcher) to honey (bee). We follow a painted yellow bee to the entrance of Charleston’s Butcher & Bee, which is busy on a beautiful, sunny Saturday.
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