Chefs love to say they cook seasonally. In reality? It’s a designation restaurants give themselves, often in error. But Butcher & Bee deserves it. In early summer, you’ll get peaches with buffalo-milk burrata, or snap peas and pickled beets sitting on strawberry labneh. By August, you’re in tomato territory — shaved raw, in cocktails, and in partnerships with legends like Duke’s Mayo. In December, you’ll get Hanukkah-inspired brisket pot pie and the Harvest cocktail (tequila, cardamaro, black currant liqueur, ginger). No matter the month, no one takes seasonality more seriously than B&B.
Best Seasonal Menus
