Butcher and the Boar hosts block party
|Beer, bourbon, boar and butchering, hoo boy!|
On Sunday afternoon the parking lot next to the once-vacant, marble-front building was filled with bands, neighbors, dogs, kids, and charred pork sausages. His sous chef, Peter Botcher, who was most recently cooking at Tilia, was manning the grill. We were able to chat with them for a moment about the hotly anticipated new spot as well as sample some of the food.
|Texas wild boar sausage with slaw and barbecue sauce|
"Oh, some boar," answered Botcher blithely. And? "Some pork shoulder, pork fat, bay leaf, chile flake, garlic, thyme, and ... some other stuff." It was served alongside a lively slaw of mild roasted peppers, crispy tortilla bits, and a salty cotija cheese--another delight.
They were also serving house-made pretzel rods that Riebel called "the real deal, dipped in lye and served with a cheese sauce, but of course it's a house-made cheese sauce. We're using Havarti cheese right now, which isn't traditional, but whatever. We like it." We did, too. It was a pungent perfume of aged milk turned otherworldly, gooey, soft, and smooth, coating the salty, crispy exterior of the dough.
|Shea proposed exterior featuring Adam Turman mural|
It's certain this block could use a little livening up. The space the Butcher and the Boar will occupy is a building currently sporting a broken window pane like a black eye. Plans from powerhouse restaurant design firm Shea showed a giant Adam Turman mural exterior and a long, open dining room. The promise of an extensive bourbon list has drawn nearly as much enthusiasm as the prospect of Riebel's food.
If the overflowing parking lot on Sunday was any indication, Riebel had better get his kitchen fired up before the line starts forming outside the door.
Butcher & the Boar
1121 Hennepin Ave, Minneapolis
Anticipated opening mid-December