Tag Archives: Son of a Butcher

Seven Restaurants with Delicious Lent-Friendly Dishes

Look for bountiful seafood offering with cooler temps and the Lenten season. Here are seven cool offerings to tantalize:

Ida Claire  Ida whips up a delicious Wood Grilled Atlantic Salmon, served with blistered okra and broccolini, Fresno peppers, spiced yogurt and sesame. 

Mexican Sugar  The Latin restaurant’s seafood dishes include Mesquite Grilled Salmon, served with Latin corn succotash and creamy poblano corn, Lump Crab Enchiladas, served with poblano crema, roasted corn pico and queso fresco and Pescado Tacos, served with adobo marinated white fish, avocado spread, kale, jicama slaw, pickled red onions, mojo vinaigrette, lima crema and habanero mango pico on hibiscus tortillas. 

Continue reading

Leave a comment

Filed under Steven Doyle

First Look: Son of a Butcher

Photos by Joey Stewart

As we reported earlier this week, Son of a Butcher Sliders will open their doors this coming Monday, December 14th in the old Char Bar space on Lower Greenville. Here’s a look at some of the delicious sliders, sides, shakes and the spacious outdoor patio.

Continue reading

Leave a comment

Filed under Joey Stewart

New Slider Concept – Son of a Butcher – Makes Stand-Alone Debut in Lower Greenville

The creative minds behind the creation of Velvet Taco – the highly successful, trend-setting taco concept – are back. This time, it’s to change the world one slider at a time with their latest concept – Son of a Butcher (SoB). 

Front Burner Restaurants’ executives Randy Dewitt and Jack Gibbons have partnered with the original Velvet Taco operations team, including Vice President of Operations Brian Watkins, to reimagine the burger category and give fans a nostalgic slider spot that serves up quintessential American classics. Dallas-based Global Hospitality Design specialists Harrison, who is also actively supporting the growth of the Velvet Taco brand, worked with Front Burner on the development of the design concept.

Continue reading

Leave a comment

Filed under Steven Doyle