Butcher & the Burger

Butcher & the Burger is like nothing you’ve seen before… at least not under one roof. While a neighborhood burger counter at heart, It’s also a dash of old fashion butcher shop with a pinch of culinary artistry mixed in.

Butcher & the Burger is the newest offering from acclaimed Chicago chef Al Sternweiler.

With our vintage meat-locker stocked with only the highest quality beef, seafood, fowl, pork and game in town, B&B steps away from the typical burger guys. We offer specialties like grass-fed beef; fresh salmon, shrimp, house raised pork and seasonal game such as boar, venison, bison, elk, and ostrich. Our house favorites like prime angus burger and cube steaks and home-made vegan burgers are just a hint of what you’ll find in our shop.

And what kind of burger joint would be complete without a selection of home made frozen custard? We’ll be making our own specialty flavors daily and serving them up in the shop, or packing up a pint or two for you to take home. Sure we’ll have the classics, but since we really are about the culinary arts, don’t be surprised to find Chef Al putting out very limited edition flavors like vanilla-curry, smoked bacon brittle, or sweet and salty espresso bean, follow us on twitter, cause when these guy come out of the freezer, they’ll be gone just about as fast as we can let you know they’re in.

Since we believe that the more you know about the sources of the foods you consume, the better you will eat- we are offering regular classes on all sorts of great things culinary. Every program will include a very special meal related to the class; making Monday nights a great time to step out of your ordinary dining routine. All classes are BYOB, and we’ll offer up pairing suggestions to our attendees. We’ll also be working with our good friend Christopher Donovan, of House of Glunz, to create some very special wine, beer, & spirits pairings. Our opening course schedule will teach you how to butcher a side of beef (plus you’ll leave with one of our vintage B&B coolers packed with prime cuts); a meatloaf workshop, chili school, “Cooking Right for Kids”, Chef Govind Armstrong’s surf & turf and organic Christmas dinner demonstrations, Chef Al Sternweiler’s frikadellen course, and many more. Classes will be small and intimate, often limited to 10, so check our schedule often cause spots fill up quickly.