Memorable | One of the Best
Foothills Butcher Bar
Review by: Jess Dawson
Butcher Bar takes the “whole-animal” philosophy to a new level. Owner Casey McKissick started Foothills as a small farm, and now owns a Butcher Shop and two Butcher Bars known for fresh beef, pork, and chicken. The West Asheville location, tucked in the corner of a small strip mall, features tall outdoor tables with huge Dexter butcher knives stuck right in the center. (They don’t budge.)
The Butcher Board includes braunschweiger, thin-sliced ham, summer sausage, and a bacon-wrapped country pâté. Each is rich, flavorful, and amazingly textured. There’s a sweet but slightly spicy tomato jam, squeaky cheese curds, a few pickled onions, Root & Branches crackers, excellent spicy grain mustard by nearby Lusty Monk, some house pickles, and creamy pimento cheese. I would come for this platter alone.
But there is so much more: The Classic Lil’ Cheeseburger is is a juicy beauty topped with melted American, house pickles, diced sweet onions, a swipe of ketchup, and mustard. The Bologna Melt is served on grilled slices of Texas toast with mustard, a double layer of American cheese, and two thick slices of fried house-made bologna. Finally, the Foothills Cuban features house-made mojo pulled pork and thinly sliced house deli ham with melted Swiss cheese, Lusty Monk mustard, and house pickles. The thick Cuban roll is just crisped. Â On the side, we get thick-cut tallow fries that are golden and salty.
It’s cool inside, which is a welcome change to the May heat in Asheville. There’s a definite deli feel, with white tiled walls and a “browse and buy” butcher counter with ground beef, pork chops, dry-aged steaks, house hot dogs, sliced deli meat, and beef and pork bacon.
Directions & Hours
Information
Price | $$ |
Seasons | All |
Meals Served | Breakfast, Lunch, Dinner, Dessert |
Credit Cards Accepted | Yes |
Alcohol Served | Yes |
Outdoor Seating | Yes |
What To Eat
Foothills Butcher Bar Recipes
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