Butchr Bar — Restaurant in Los Angeles

I live on the west side, but I like to make regular pilgrimages to Echo Park to check out what’s new—there’s always something interesting popping up. A friend told me about Butchr Bar, this new Aussie-owned meat-focused spot, and let me just say: it’s a serious standout.

The first time I dropped in was kind of spontaneous. We were just grabbing a quick bite before a show and ended up ordering the Aussie and American burgers. Didn’t expect to be blown away—but we totally were. The Aussie had this smoky, savory richness with the perfect tang from the beetroot, and the American was just straight-up indulgent. Juicy, melty, satisfying in every way. We left full and super impressed.

But here’s the thing—we couldn’t stop thinking about it. The food, the vibe, the energy—it all just worked. So a couple nights later, I made the drive back just to do a deeper dive into the menu.

We started with a bottle of Amandine by Damien Bureau—a fizzy Chenin Blanc from the Loire Valley that was crisp, bright, and loaded with these fresh apple and pear notes. Totally unexpected and completely perfect with the charcuterie plate, which is all made in-house and honestly some of the best I’ve ever had. Every slice had this super intentional flavor and texture—balanced fat, bold seasoning, and nothing overpowering. The pickled veggies were fresh and vibrant, giving everything this extra lift. It’s a next-level board.

And then the wagyu! We tried both the regular and aged cuts, and both came out hot, juicy, perfectly rested, and just melting with flavor. Seared beautifully with a smoky crust and that buttery interior that real wagyu is known for. The sauces were anything but an afterthought—refined, balanced, and clearly designed to complement the beef rather than mask it. The herb one was kind of like a dialed-in chimichurri, the orange peel sauce had this really cool citrus-savory thing going on, and the dark one had a funky, fermented depth that was addictive in the best way. These were chef sauces, not just condiments.

Also tried the lamb chops, which were ridiculously good—tender, flavorful, and perfectly caramelized on the outside. And the bone broth? Just a simple cup, but man—it hit. Deep, rich, comforting. Like the kind of thing you don’t realize you need until you’re sipping it.

The space itself is awesome. It’s got this warm, modern Western-Italian fusion feel—I loved the wood furniture and mod-industrial-concrete design, mixed with some terracotta palette. It was an intimate environment, yet socially spacious. Music was on point, the lighting’s moody but not dark, and you can actually hold a conversation without yelling. It’s the kind of place you want to linger, OR better yet a great date place.

And the staff—total pros, but also super laid-back and funny. We had a couple of good laughs with our server, and the bartender really knew the wine list. The whole team felt like they genuinely cared, but without that over-the-top scripted vibe. Just good people who love what they do.

Butchr Bar isn’t trying too hard, and that’s what makes it great. It’s confident, creative, and totally unpretentious. You get the feeling it’s going to become one of those spots people talk about for years—like, “Remember when you could still get a table at Butchr?”

Echo Park just keeps delivering, and this place is already at the top of my list. I’ll be back soon—and next time, I’m going big with...

I rarely write restaurant reviews, but Butchr Bar genuinely impressed me. I went with a friend for dinner, and everything from the food to the atmosphere felt on point.

The vibe inside is cool and welcoming. Dim lighting, modern touches, and a kind of laid-back energy that makes you want to settle in and stay awhile. It’s the kind of place that feels special without trying too hard.

We started with a couple of appetizers. I ordered the beef tartare, which was absolutely delicious. The meat was fresh, seasoned perfectly, and paired with baguette that added the perfect texture. It had just the right amount of tang and richness without being too heavy.

My friend got the deviled eggs, and honestly, I ended up stealing one. They were creamy and super flavorful and way better than your average deviled egg. We both looked at each other after the first bite and were like, “Okay, this place knows what it’s doing.”

For mains, I decided to go all in and ordered both the lamb and the burger. The lamb was tender and full of flavor, cooked beautifully with a pink center and served with a sauce that brought it all together. I kept slowing down my bites just to make it last longer.

As for the burger, I ordered it protein style since I’m cutting back on carbs, and it didn’t disappoint. Even without the bun, it held together perfectly and tasted incredible. Juicy patty, sharp cheddar, tangy pickles, and pickled beets all wrapped in crisp lettuce. It felt indulgent but still light enough that I didn’t regret a thing.

My friend had the Wild Rivers ribeye and was seriously blown away. It came out with a perfect crust and was cooked exactly how they wanted it. Super tender, juicy, and flavorful all the way through. They said it was one of the best steaks they’ve had in a long time, and I believe it.

The service was another highlight. Our server was friendly, gave great suggestions, and really knew the menu. You could tell the staff actually cared, which made the whole evening feel even more enjoyable.

We didn’t end up getting dessert, mostly because we were too full. But everything we saw going to other tables looked amazing, so I already know I’ll be back to try something sweet next time.

I also had a glass of wine that was amazing, they had a great selection. You can tell their wine selection is just as thoughtful as their kitchen.

What stood out the most to me was how intentional everything felt. The flavors, the presentation, the pacing of the meal. It’s clear that someone put a lot of heart and pride into creating this place.

If you're a fan of high-quality meat, amazing wine , and warm service, Butchr Bar should be on your list. I left full, happy, and already thinking about what I want to try next.

Highly recommend. This...

Great location plenty of parking. Cute inside, but the first sign of trouble was low sitting stools with no backs on them; go ahead and splurge get real tables and chairs. The music was too loud, hard to hold a conversation, even though the restaurant was half empty.

Service was decent. The server was friendly. The saving grace at this place is they have a small but decent natural wine selection. The wine was very tasty across the board.

The problem is the food. A $12 “fermented tomato” was an unripe green tomato with a little bit of seasoning and salt on it served whole. It had no fermented taste whatsoever and very little going on. We had it anyways, but we laughed while doing it. A couple across from us got a red tomato, but they seemed equally uninterested in it. It just sort of sat there.

The Tartare was meh. It was very modestly seasoned for a Tartare and was kind of slimy because it was served near room temp. that said I like raw beef so whatever.

The beet salad was OK. The use of herbs was nice.

The lamb was OK a little on the gamey side, but the mint chutney served with it was pathetic. It had a heavy dose of sugar or agave that made it thoroughly unappetizing.

The broccolini was sad. It had very little seasoning and was just clumsy, charred and tough.

The sausage was not great. Two smaller sized sausages just sitting there naked on a plate with some mustard. OK if you’re gonna do minimalist, I expect the flavor to be marvelous. It wasn’t. The lamb sausage was particularly gamey, just kind of tasted like old meat, Not pleasant at all. Very little seasoning is the main issue. The pork sausage was slightly better but again, nothing remotely special or interesting going on. just food; really overpriced mediocre food.

Maybe the worst offender was the four dollar order of bread. Our server even recommended it when we asked about it. It is from a local bakery, so we felt good about ordering it. When it arrived It was simply one slice of bread cut into six sad Little finger sized slices like you might do for a two-year-old. It was lightly toasted and had no sourdough flavor whatsoever, and it was served without butter. It was borderline insulting. It tasted like mediocre French bread from Ralphs.

All said at this price point you need to bring a higher level of skill and quality across the board and create a more comfortable environment. There’s far too many decent restaurants in this area.to compete.

With the exception of folks returning to enjoy some wine at the bar I really don’t see this place getting much repeat business and I’d predict they’re gone within a year. It’s too bad because the idea of a small meat centric...