The Butcher The Baker — Restaurant in Bangor

A Sublime Gastronomic Journey at The Butcher The Baker

From the moment you step through the doors of The Butcher The Baker, you're embarking on a tantalizing journey of epicurean delights that marries sophistication with comfort, tradition with innovation. This dining experience is characterized by an excellent drinks menu, distinct flavors, and exquisite presentations that thoroughly engage the senses.

Their drink selection showcases a remarkable balance of flavors. The "Wash Your Damn Hands" is a gin-based potion enriched with rosemary simple, triple sec, turmeric, candied ginger, mint, and fresh lemon. On my second encounter, I noted a bolder presence of turmeric compared to the ginger which made the drink somewhat more savory and encouraged a slower, more thoughtful savoring of the cocktail.

"The Baker" cocktail is another standout, where the robust notes of mescal harmoniously blend with the delicacy of lillet aperitif and house honey pear sauce, sour, pineapple, and a brûlée pear garnish. The initial sour hint from the mescal gives way to a pleasant, sweet pear aftertaste that lingers.

An ideal conclusion to the meal is the "After Dinner Screw." This is a delightful marriage of peanut butter whiskey, espresso liquor, and house cold brew coffee. This fusion is deliciously light and savory, eschewing the heaviness of a typical espresso martini and offering an easy sipper as you digest your meal.

Turning to the entrées, the Wild Mushroom Tart is a testament to the kitchen's skill in crafting layered flavors. Local mushrooms, shallots, fresh thyme, spring onions, Gruyère, and chèvre, all on a puff pastry base finished with truffle oil and black vinegar, culminate in a dish where the cheese adds just the right touch, never overwhelming but always complimentary to the spring onions and mushrooms.

The Smoked Venison Carpaccio, featuring pepper-crusted shaved tenderloin, is a light and delicious starter. The symphony of arugula, pickled onion, capers, and blackberries, all brought together by the unifying note of rosemary oil, offers an irresistible taste palette.

The Butcher The Baker’s rendition of Chicken and Waffles is an indulgence that transcends the typical. Buttermilk-fried chicken paired with a cornbread waffle, apple fennel slaw, and applewood bacon is a satisfying combination. The waffle remains firm, crumbling perfectly upon each bite. The Chipotle maple syrup is far from overpowering, instead, it seems to have permeated the chicken, creating a delightful, not-overly-sweet flavor that adds depth to every bite.

The Butcher The Baker provides a truly memorable dining experience, combining unique flavor profiles, expert preparation, and a warm, welcoming atmosphere. This is an establishment that not only excels in its culinary offerings but creates an environment where every visit feels...

Update: Our last visit was a true disappointment, primarily due to the exceptionally poor service: a beer dropped off in a bottle only, no glad being offered, plates dropped off stacked, not placed in front of each diner, and finally, after returning one of the main dishes the entire interaction was this "would you like something else?" - "no, thank you."... and that was it until it was time to pay. (the dish was taken off the bill)

The food: the fish tacos were great - nice crisp, fresh fish, crunchy, well seasoned vegetables. From there, the schnitzel was well cooked, as was the rice, but who puts may/garlic aioli on an already deep fried maine item? The dish was simply very heavy. The Caribbean fish, however, was a total disaster - the delicate white fish (Red Snapper) was so heavily seasoned that someone who enjoys Tabasco on a sandwich found it inedible - you could simply not taste the fish or anything else for that matter for five minutes after the bite. This was served on a bed of so roughly chopped cabbage, neither brined or softened in any other way, that it couldn't even be picked up by a fork. It'll be a long while if ever before I would try to return here again.

The Butcher The Baker is a worthy replacement for the storage that was previously occupied by Fiddelhead. The portions are generous, well prepared, served hot, and utilize fresh, well selected ingredients. My favorites, a scallop special and the main course trout, both challenging to do right, are served hour, fragrant, while retaining the right moisture and flavor. While the other dishes are also done well, it's the complete picture that is missing more freshness. Overall, the menu is heavy - the lamb is incredibly flavorful yet served with 30ml of fat drowning the polenta (or grits). It seems that TBTB caters to those who come in starving, love to leave stuffed, with leftovers for lunch the following day. The service itself is impeccable, not too overwhelming, though incredibly dedicated to doing things right even if not prompted - an appetizer apparently did not pass quality control, we were made aware as it was served, and informed that a replacement was already in the oven. Drinks are OK, not too experimental or adventurous, which would be my preference, though still fresh, and balanced. The drink price is a bit steep but maybe I'm still living two years ago. Deserts, on the other hand, as they tend to, are lacking and include the typical chocolate something and creme brule something. You can feel free to skip those. We've eaten there twice and for now, barring menu updates, have eaten or fill but can certainly recommend it to anyone...

This place has great reviews and I enjoy trying new places! I arrived around 6:30 to a half-full restaurant/bar. Brittany brought me still water right away and a menu. I couldn’t wait to see what would be the chef’s pasta. Tonight it was fresh fettuccine pasta made with spinach and herbs. Very earthy and delicious! I ordered it with lobster (served with two claws for an additional $12). The ratio of (too much) pasta to lobster was way off. The pasta smelled and looked delish, it was over-dressed (ie oily, garlic, etc - and I love garlic).

I started with a small salad with tomatoes, arugula and a bacon vinaigrette. Very tasty, too much dressing though. Perfect portion size.

I asked for fresh silverware when my entree arrived and I believe my waitress rolled her eyes however I did get additional silverware. I also asked for salt and pepper, in which she definitely rolled her eyes. I decided not to ask for a pasta spoon because the vibe was negative toward my other requests but the pasta length was very long to swirl on my fork and it was extremely hot.

I ordered a non-alcohol sparkling wine which was a nice addition. Brittany checked on me twice during my entree but I waited at least 15 minutes after I finished my meal for her to come my way so I could request the bill.

I may give this place another try, next time with friends, when I’m...