The minimalist white tiled exterior of The Butcher Grill has no name, just two tiny cow logos. A sister restaurant to neighbouring Dillingers, this busy restaurant is pitched at a similar clientèle – Ranelagh locals and hungry young professionals.
It’s a small space, with room for about 30 diners (plus a few at the little curved bar) tucked in around tall tables. With closely packed tables and seating on banquettes and tall bar stools (which become uncomfortable after an hour or so), The Butcher Grill is better suited to a spot of casual dining than a lingering romantic date.
The butcher theme runs from the floor-to-ceiling tiles to smart butcher’s beef chart logo, old style mirrors and ‘bovine’ house wines. The menu is dominated by all manner of meats, from beef to veal and duck, all cooked up in the tiny open-fronted kitchen. Seafood features prominently too, with oysters, prawns and a bouillabaisse with cockles, mussels and clams.
The wood smoke grill delivers a signature cote de boeuf with smoky beans and sage onion rings that’s ideal for sharing, while the barbecue baby back ribs with coleslaw and 10oz rib eye are real crowd pleasers.
Some dishes may be more successful than others; in the Guide’s experience starters could be (unusually) a weak point and sides of French fries, or perhaps cheesy cauliflower, seem pricy and push up the already high-end main courses. But overall you can expect good cooking, and very good desserts – classics like crème brulee and chocolate mousse with biscotti, perhaps - end the evening on a high note.
The short wine list offers some well-chosen bottles, although more choice at the lower end of the price range would be welcome.
Staff are welcoming and quick to attend to arriving guests, and service in this popular place remains brisk and informed even when staff come under pressure at peak times.
The Butcher Grill has a loyal following and booking is recommended.
