|Courtesy Black Walnut Facebook page|
|A new venture from Sarah Botcher, popping up all around town|
Though bourbon, big portions, and beer gardens may be the most talked-about attractions at Jack Riebel's Butcher & the Boar
, a recent James Beard Award semi-finalist in the Best New Restaurant category, early on we also recognized there's something special going on in the pastry station. Southern-inspired desserts with retro flair -- like grasshopper pie, molten s'mores, and banana pie with gingersnap cookie crust, playfully presented -- are the sweet and simplistic finish diners so desire after a meal of big grilled meats.
The doyenne of desserts at Butcher & the Boar is chef Sarah Botcher, a transplant from San Francisco, California, where she spent time at Tartine, a celebrated organic-focused cafe and bakery. Now that she's settled in and Butcher & the Boar is a screaming success, the time seemed just right to launch her new venture, Black Walnut Bakery.
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