FROM THE WIRES...
Hell’s Kitchen Chefs Showcase Elevated, Locally-Sourced Small Plates, Seafood & Steaks
The Butcher’s Cellar, the highly anticipated new restaurant from owners Matt and Tiffany Fatheree of Waco’s The Findery, in collaboration with Hell’s Kitchen Chefs Alejandro Najar and Alyssa Osinga, officially opened its doors to the public on Friday, May 17, 2024. Located at 13701 Woodway Drive, the posh new eatery is nestled in Woodway, a suburb of Waco, Texas. A stunning and sophisticated restaurant and bar, The Butcher’s Cellar features an elevated menu of locally sourced small plates, seafood, and steaks served in a polished upscale setting with unexpected design elements throughout; as much a feast for the eyes as the palate.
“Considering the amazing growth in Woodway, we felt it was essential to introduce a high-end dining option that not only serves the local community but also draws visitors from across the region,” says Matt Fatheree. “This has been a ‘work in progress’ for a long time and we’re ecstatic we crossed the finish line, finally unveiling The Butcher’s Cellar and welcoming guests.”
Conceptualized by the Fatherees, The Butcher’s Cellar has been close to two years in the making. Knowing it was imperative to find top-tier talent to create the menu for their passion project, Matt and Tiffany scoured the country for over a year until they found Chefs Alejandro Najar and Alyssa Osinga. Best known for their work on the wildly popular cooking competition show Hell’s Kitchen, the Fatherees were wowed by the chefs’ passion and drive and strove to lure them both, encouraging them to team up and combine their unique culinary styles and perspectives. The result – an exquisite menu of chef-driven creations alongside lavish seafood and steaks.
Chophouse by definition but globally-inspired culinary adventure in spirit, The Butcher’s Cellar menu is under the direction of Executive Chef Alejandro Najar (Season 21 finalist). “We wanted to design a menu that reflects the way we like to eat. We enjoy the variety and interaction of trying multiple dishes, so we crafted a menu that encourages guests to mix, match, and share their meals,” says Najar. Chef de Cuisine Alyssa Osinga, also a Season 21 contestant, adds, “We are working closely with local growers and farmers to ensure that everything we can source locally, we do. We are at the Farmer’s Market in downtown Waco every weekend picking up the freshest ingredients available and have enjoyed spending time getting to know the people growing our food.”
The Bill of Fare (a.k.a. menu) opens with an array of small plates that caters to every palate. Diners will have a hard time choosing from the vast selection of creative offerings, including Milk Buns with seasonal butter and pickles; Tomato & Burrata Salad with harissa vinaigrette, warm burrata, and herb oil; Roasted Bone Marrow with sourdough bread, pickles, herb salad, and flakey salt; Potato Mochi with Iron Table Oxtail Wagyu and parmesan cream; 1000 Layer Potato with crème fraiche, trout roe and chive; Lobster Tagliatelle butter poached lobster, chili butter, preserved lemon, parmesan, and crumb, and more.
Sushi offerings include Crab Torch & Press – beautifully-presented hand-pressed rectangle of sushi rice topped with crab, avocado, miso glaze, and lemon zest; Lobster Sushi Taco with crispy wonton, pickled daikon, spicy mayo, and puffed mustard seed; and a Wagyu Hand Roll – Iron Table Wagyu beef, wasabi, crispy shallot, and umami glaze.
Seafood choices include raw bar selections such as Oysters with a tangerine mignonette, herb oil and pickled fresno chili; Crudo with citrus aguachile, pickled chilies, puffed mustard seeds, and herb oil; and a Seafood Plateau – a selection of sushi, oysters, shrimp cocktail crudo, lobster tail, crudo, and daily specialty. Hot options include Scallops served atop cauliflower puree with blood orange, pickled cauliflower, and citrus brown butter; King Salmon with trout roe, beurre blanc, and chive; and Fish & Chips with triple cooked fries, fancy tartar sauce, and burnt lemon.
The Cuts – several of which are sourced from Iron Table Wagyu in Gatesville, Texas – include smaller selections like Filet Mignon; Bone-In Filet; Ribeye and Bone-In Strip, along with larger cuts including a 28-ounce Porterhouse and a 36-ounce Tomahawk. Also on offer is a Pork Tomahawk Chop with miso maple butter; Brick Chicken with preserved lemon & confit garlic jus; and an Iron Table Wagyu Burger with sharp cheddar, shallot jam, special sauce, and triple-cooked fries. Guests can add creative sauces to their steaks including Bone Marrow Demi, Crab Bearnaise, Pickled Pepper Chimichurri, and Wild Mushroom Au Poivre. A selection of sides and house-made desserts from Pastry Chef Kara Williams rounds out the menu.
The cocktail program at The Butcher’s Cellar, crafted by Bar Manager Ali Lindsey, masterfully blends timeless classics with innovative creations, offering a taste of the familiar as well as the unexpected. Signature libations include the Purple Reign – two types of gin with crème de violet, house made honey syrup, fresh squeezed lemon juice and tonic; 37 – mezcal, pineapple rum, fresh squeezed lime and pineapple juice and crème de coconut; Summer Fling – gin, Solerno, blood orange and prosecco; and Carajillo – a boozy concoction of Licor 43, Plantation Rum, Baileys and espresso.
Designed by Tiffany Fatheree and her design team from The Findery featuring designer Casey Leverton, as well as input from her husband Matt Fatheree and booth and tableware selections by Matt Koen, the 6,800-square-foot space features ample seating for 180 guests including the bar and lounge area, as well as a private dining room perfect for personal or professional gatherings. The stunning decor combines polished sophistication with unexpected design elements. Upon entering, diners are greeted by the restaurant lobby where taxidermy mounts and dark tufted leather couches are juxtaposed by elegant crystal chandeliers. To the left, guests will find the perfect perch for conversing and drinking with friends in the bar/lounge area that melds white marble with rich, jewel toned velvet banquettes and soft lighting. The dining area features butcher block tabletops, fine leather, and fireplaces, evoking an Old World charm and playful vintage coolness. The attention to detail is truly second to none.
Born and bred in Ohio with Mexican roots, Executive Chef Alejandro Najar has been working in the restaurant industry since the age of 14 and as a professional Chef for over a decade, honing his skills in back-of-house leadership, as well as recipe and menu development. With a passion for working with local farms and a deep knowledge of sustainable sourcing, the talented culinary artist injects a local touch to every concept he works with. After finishing third on Hell’s Kitchen, where he impressed the iconic fiery Chef Ramsay, Najar has traversed the country making guest appearances and hosting culinary pop-ups, until he was tapped by Matt Fatheree to join The Butcher’s Cellar team.
Partner in crime Chef de Cuisine Alyssa Osinga, a Florida native, was also a Season 21 contestant. Her experience in kitchens from New York to Chicago, along with extensive travel abroad, gives Osinga an international cultural flair that nicely complements Najar’s culinary POV and takes the menu in interesting and diverse directions.
The Butcher’s Cellar is located at 13701 Woodway Drive, Building #5 in Woodway, Texas and serves dinner Monday-Saturday from 4:30-10:00. For reservations and additional information, please visit www.butcherscellar.com.Stay up-to-date on social media @butcherscellartx.
Comments