Unbreaded

Burgers & Cocktails: The Perfect Pair At Butcher & Singer

Butcher & Singer offers a classic steakhouse menu with old charm (entrees like Steak Diane and Lobster Thermidor cement the old-school motif) but at lunch time, the sandwiches get their turn to shine.  A power-lunch spot for the city’s business people, politicians, judges and lawyers, it is also a relaxed atmosphere where you can have a nice long lunch (and drinks) even without wearing a suit.

Executive Chef Rob Dacko helms Stephen Starr’s 1940s Hollywood-inspired steakhouse.  The space itself has changed hands a number of times in its 100 year history: opened as The National Bank, then Butcher & Singer stock brokerage, then The Striped Bass, and now Butcher & Singer restaurant.  The décor captures the swank and style of another era with oversized leather booths; giant chandeliers; wood paneled walls; marble columns; high ceilings; a soundtrack of jazz standards; and an illustrated mural of dogs enjoying cocktails.

60% of patrons order a sandwich at lunch and the Butcher Burger is tops on that list. 10 ounces of dry-aged ribeye, fresh brisket and chuck are served on a soft, warm, fresh parker house roll that melts away with each bite.  The burger comes with sweet sautéed onions and English cheddar that adds a salty punch.  A spread of creamy Russian dressing adds a slight sweetness to the perfectly seasoned meat.  The burger is so juicy that we’d recommend tucking in your tie or the old napkin-in-the-collar maneuver.  But meaty drippings are no impediment to the big flavor and satisfying bite of a true steakhouse burger.

The Ribeye Steak Sandwich offers 9 ounces of mid-rare grilled ribeye sourced from a dry-ager outside of Philadelphia, sliced thin, and served on a crusty seeded Italian roll from Sarcone’s (via DiBruno Bros.)  It comes with crisp raw watercress, a cool and tangy mild horseradish cream, and paper-thin shaved Vidalia onions.  The sandwich is a perfect balance of chewy, flavorful bread; tender, meaty ribeye that yields to the bite; and crunchy greens that offer texture and a peppery kick.

Outside the doors of the restaurant, Chef Dacko knows his Philadelphia sandwiches.  Among his local favorites: Standard Tap’s soft shell crab sandwich and braised lamb sandwich; Tony Luke’s chicken cutlet with broccoli rabe and provolone; Herschel’s pastrami and corned beef; Good Dog’s burger; DiNic’s roast pork.  And he likes the meat on his cheesesteaks unchopped, served up like the originals.

Later this summer, Chef Dacko is planning to introduce some new sandwiches to the menu including an heirloom tomato BLT with garlic aioli and applewood smoked bacon.  He also may try a crab sandwich, though the details are still being worked out.

So the next time you need to hammer out a deal over a martini lunch, remember that a good sandwich was as important in old Hollywood as it is today.

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Butcher & Singer
1500 Walnut Street, Philadelphia PA 19102 (Google Map)