"Four months after going mostly offline, Silver Spring’s six-year-old meat mainstay Urban Butcher plans to reopen on Tuesday, June 11 with a new look, menu, and return to service six days a week. Chef Raynold Mendizábal’s new offerings include cured legs of Ossabaw Island hogs (descendants of ancient Iberico), sliced by hand and served tableside, as well as colossal whole prawns and a veggie-friendly cucumber, strawberry, and horseradish starter. Past favorites like empanadas and meatballs are back (but only as “hush dishes” upon request), and its three-course “early supper” deal for $35 will now go live all night. The makeover included converting its full-length wood bar to concrete and installing a four-seat exhibition kitchen." - Tierney Plumb
