Meat There

Swordfish Ribeye and Chicken-Fried Wagyu: B&B's Unique New Additions

The Washington Corridor steakhouse announces some new menu items along with rotating daily specials.

By Nath Pizzolatto May 19, 2017

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B&B is providing yet another reason to visit the magical meat emporium.

Since its 2015 opening, B&B Butchers and Restaurant on Washington Avenue has developed a reputation as one of the top beef purveyors in town. The combination steakhouse/butcher shop is well-known for the quality of its in-house dry-aged beef, though of course the restaurant has other offerings as well.

Indeed, B&B recently announced they’ll be adding some new menu items, including a series of daily specials. And though some of those dishes include steak, most more uncommon: a pineapple-glazed chicken-fried pork chop, for instance, or bone-in filet mignon with crab and chimichurri.

Permanent additions to the menu include:

  • Mussels marinières, with a white wine and saffron sauce, served with a toasted baguette;
  • BLT salad, which includes warm buffalo mozzarella, on a bed of spinach and served with an aged balsamic reduction;
  • Chicken-fried pork chop, pork belly confit, sauerkraut, and pineapple glaze;
  • Chilean sea bass, prepared pan-seared and served with pearl couscous, basil pesto, and grape tomatoes;
  • Seared scallops wrapped in bacon and served with summer salsa with a mango vinaigrette;
  • Dover sole meunière, pan-seared with a classic brown butter sauce.

All items are available for lunch and dinner, except for the sole, which is only offered at dinnertime.

In addition to these new menu items, B&B is now offering “Butcher Plate” daily specials at both lunch and dinner: 

  • Monday: Swordfish ribeye with cajun spice, wild mushrooms, spinach, cippolini onions and citrus beurre blance
  • Tuesday: Whole Maine lobster, steamed or broiled, with drawn butter
  • Wednesday: 28-day dry-aged A5 Japanese Wagyu ribeye
  • Thursday: Veal shank for two with a red wine, veal demi-glaze
  • Friday: Chicken-fried Wagyu filet with sage sausage gravy
  • Saturday: Bone-in Filet, topped with sautéed crab meat, chimichurri, red pepper coulis
  • Sunday: Veal chop Parmigiana, pan-seared with marinara sauce and buffalo mozzarella

According to a release, B&B is the only restaurant in Texas offering the ribeye cut of swordfish as a menu item. 

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