Located in the heart of Winston-Salem, Butcher & Bull provides diners with an energetic atmosphere, authentic hospitality and adventurous dishes featuring the freshest ingredients possible. Using soft lighting, upbeat music and colorful accents around the space, Butcher & Bull creates an inviting environment, letting guests take a seat and spend quality time with friends and loved ones while indulging in a delightful meal.
A remarkable culinary experience in the Triad that gives locals and visitors a taste of North Carolina, as well as an elevated take on traditional steakhouse fare. As a North Carolina restaurant through and through, the culinary team sources fresh ingredients from local Triad farmers and artisans like Harmony Ridge Farms, Joyce Farms, Fair Share Farm and Heritage Farms Cheshire Pork whenever possible.
A remarkable culinary experience in the Triad that gives locals and visitors a taste of North Carolina, as well as an elevated take on traditional steakhouse fare. As a North Carolina restaurant through and through, the culinary team sources fresh ingredients from local Triad farmers and artisans like Harmony Ridge Farms, Joyce Farms, Fair Share Farm and Heritage Farms Cheshire Pork whenever possible.
Executive Chef Mitchell Nicks
The executive chef of Butcher & Bull is Mitchell Nicks. Prior to joining Butcher & Bull, Mitchell served as chef de cuisine of Harvest Table at High Point University. Earlier in his career, he served as executive chef at Peak City Grill (restaurant closed in 2019), executive chef at Green Valley Grill & O. Henry Hotel, and executive chef at Sedgefield Country Club in Greensboro. Mitchell received a bachelor’s degree in culinary arts from Johnson and Wales University and a degree in psychology from the University of North Carolina at Greensboro.
