The Butcher and Barkeep is the type of establishment every town needs.
Doesn’t matter if it’s a small town, a big city, or even suburbia. There’s not a community on the planet that wouldn’t support a place like this. A place that takes their beer as seriously as their cocktails and their cocktails as seriously as their food. The menu is thoughtful and interesting, yet the portions are generous for a reasonable price. The cocktail menu makes the joint sound fancy, but it’s plenty casual. You could come here to celebrate a promotion, or stop by for a beer after a rough day at work. It’s hard to peg The Butcher and Barkeep to a specific identity, because it has broad appeal, yet when you visit, you realize they’re doing something so specifically enjoyable that it’s as if they created the atmosphere just for you.
In a time where many restaurants and bars are turning towards a specialized focus, it’s nice to have a place with the culinary cahonas to try to do everything well.
So, what’s the secret?
Food-wise there are no gimmicks. They have southern staples like Shrimp & Grits and Gumbo; albeit with their own interpretation. I suppose the Sexy Fries might sound like a gimmick, but you won’t give a damn. They’re so satisfying because they combining a bunch of comforting flavors, you can eat them by hand, and they go great with a brew. And drizzle truffle oil and Hollandaise on anything and it’s going to be sexy, but that ain’t no secret.
Having a huge beer selection definitely helps. And by huge, I mean they’re basically a restaurant attached to a bottle shop and draft house. Ask the bartender for a recommendation and you’ll realize he knows the ins and outs of everything they serve. Had a bad day slogging through 9-to-5? Try a Sly Fox Helles Golden Lager. Grabbing a brew after hitting the golf course with a buddy? Hardywood’s The Great Return IPA. Killing time while the wife works and you’re partial to the art of stout? Yards Love Stout. That’s all well and good, but being an excellent brewhouse is hardly some magic secret to success.
If a restaurant excels in food and is also well versed in its selection of craft beer, there’s no way they’d be able to present a cocktail program that lives up to the already high expectations, right? Wrong. House-infused liquors and homemade syrups fuel libations such as the Matcha Maker (matcha tea infused vodka, elder flower liquor, lemon, anise syrup), Country Pie Old Fashioned (brown butter infused bourbon, luxardo, honey liquor, angostura) and the Winter Mule (black pepper infused vodka, lime, ginger beer, winter spice syrup, nutmeg). The cocktails are complex–not complicated–and so precisely balanced that you can only assume they were designed in a laboratory.
If the secret isn’t the food, or brews, or cocktails, then it’s easy to say that the secret has to be the people. Attentive servers and knowledgeable bartenders can only be the result of a trickling down of great leadership from the owners Gerard Angelini, Cody Ferdinand, and Jeffrey Sacco.
The simple truth is that there is no one singular reason and that The Butcher and Barkeep is far greater than the sum of its parts, where the sum equates to a place where you want to go to simply be happy. When was the last time you had a meal that made you truly happy? Content without feeling trendy. Comfortable, despite being surrounded by strangers. Satisfied, without feeling like a glutton.
If you’re ever in Harleysville, PA–which is a suburb of Philadelphia–make the effort to stop by The Butcher and Barkeep for a great meal, cold drinks, and an unlimited supply of happiness.