Boucherie
Caterer · Carrollton ·
Updated Southern food, house-smoked meats, and creative cocktails
Updated Southern food, house-smoked meats, and creative cocktails
"The chance to nibble on chef Nathanial Zimet’s simply elegant cuisine is reason enough to head to his inviting Uptown restaurant for happy hour Wednesday through Saturday, 5 to 6:30 p.m. The happy hour food menu includes a discounted grilled Caesar — the restaurant is known for it — a house-ground burger, boudin balls, and $5 fries — they are best enjoyed with garlic aioli for dipping. Add in the $6 house wines and cocktails and $3 drafts and life is good." - Eater Staff
"This Carrollton favorite never rests on its laurels, putting the food first always. Nathanial Zimet’s five-course NYE menu (plus an amuse of oysters), a good deal at $100 per person, includes special occasion dishes like king crab marrow bone, fried oysters with duck confit and mushroom ragout, and a choice of wagyu prime rib or miso-glazed black cod. Add a wine pairing for $40. Reserve here." - Beth D'Addono, Clair Lorell
"This Carrollton favorite never rests on its laurels, putting the food first always. Nathanial Zimet’s five-course NYE menu (plus an amuse of oysters), a good deal at $100 per person, includes special occasion dishes like king crab marrow bone, fried oysters with duck confit and mushroom ragout, and a choice of wagyu prime rib or miso-glazed black cod. Add a wine pairing for $40. Reserve here." - Beth D'Addono, Clair Lorell
"Char sui boneless baby back rib po’ boy with pickles and miso aioli" - Clair Lorell
"When it became apparent how important it was to have a covered outdoor dining space to stay afloat during the pandemic, Nathanial Zimet, executive chef of Boucherie, built his own. It features a permanent covering surrounded by trellises growing new evergreen wisteria vines, picnic tables and benches, as well as smaller four-top tables and purple chairs to match the flowers when they start to bloom. The modern Southern restaurant offers a fab cocktail program along with the likes of blackened shrimp and grit cake and whole hog pulled pork." - Beth D'Addono, Clair Lorell
