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"Tyson Blackney, who co-owns Butchr Bar with his wife Bridgette, can trace his family’s history in the meat industry back to the 1920s in Australia. Now, the duo are using their meat expertise and penchant for hospitality to operate a new wine bar and butcher shop right next to Clark Street Bakery and Grá in Westlake. The food menu focuses on small plates like beef tartare and olives alongside charcuterie plates made of salami, sausages, and more. But it's the meat, which is imported from Australia, that’s the star of the show. Smaller cuts of wagyu are available for those dining alone, but make sure to ask about the tomahawks hanging in the fridge if dining with a group. — Rebecca Roland, associate editor" - Eater Staff
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