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About

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.

The newest culinary experience in the Triad gives locals and visitors a taste of North Carolina, as well as an elevated take on traditional steakhouse fare. True to its chophouse roots, Butcher & Bull boasts several premier cuts including a massive 40-ounce tomahawk steak, Boston cut prime strip and the quintessential filet mignon. The menu also offers diverse entrée options, from Southern-inspired lobster and grits to a refined wagyu burger.

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.


Our Chef

Born and raised in Winston-Salem, executive chef Richard Miller has been in the culinary game since he was 15 years-old. What began as an intrigue of his family “Sunday Supper,” soon blossomed into a love of food and led him to accolades including being named the 2017 March of Dimes Chef of the Year and 2016 Got To Be NC Dig Into Local Best Menu NC winner. At Butcher & Bull, Chef Miller uses his culinary expertise to create exquisite dishes that echo the personality of Winston-Salem and North Carolina.
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