But first, sales and marketing rep Michelle Babin is ready to introduce us to her favorite gastro pub, with a menu showcasing locally-sourced products, she says that this spot should definitely be on your foodie radar, it's located in Boynton Beach and it's called The Butcher & The Bar.

Hi, I'm Eric Anderson, I'm one of the owners of The Butcher & The Bar.

My original two partners and I, we all brought different elements to the restaurant business, and we decided we wanted to get together and do something, so we finally came up with a concept that built upon working with locally-sourced ingredients as much as possible, scratch kitchen and a premium bar program all in a comfortable setting, we like to say we're an upscale neighborhood bar with outstanding food.

My partners and I are all from Boynton Beach.

We decided we wanted to be sort of on the front end at the beginning of what was gonna be happening here in downtown Boynton.

Because we are doing things from scratch, we're grinding our beef and everything for our burgers, so our burger is by far our bestselling item, both for lunch and dinner, on our lunch menu, our porchetta sandwich and our hot dog are both very popular items.

Our chicken meatballs, which are on both our day and nighttime menus, are super popular, our steaks at night, and one of the dishes that was actually a surprise for us, it was a local mushroom toast, and we get mushrooms from up in Loxahatchee, and people absolutely love that dish.

The Butcher & The Bar is a premium neighborhood bar that focuses on local and clean ingredients and cooking them from scratch in our kitchen.

You will love the fresh quality, right?

At The Butcher & The Bar?

Correct.

Everything is locally-sourced.

It's a butcher shop by day, and then, a restaurant for lunch and dinner.

They have a listing of all the local produce where they get... From the farms.

Right.

You know what excites me though?

Is that they're selling all this fresh-cut meat and everything, right?

And then, you know that all this beautiful stuff that they're using in the butcher shop is gonna be on their menu, right?

And you know that it's gonna be fresh, and it's gonna be farm-raised, and it's just...

I don't know, it gives a whole new meaning, right?

To freshness and knowing where things are sourced.

Yep, and in fact, they change the menu daily, so depending on what they get fresh, is goes... What goes on the menu.

Oh, how exciting.

Jennifer, what was your first thought when you walked in?

I thought it was very unique, I liked that there was an option to sit outside and inside, the outdoor area, the patio, was covered, it was nice and cool out, and we sat inside, but it was beautiful.

Oh, good, Jack, tell me about it.

It was lovely, so when you walk in, the bar is sort of the focal point, and there's just, you know, bottles all across, and you could see the, you know, bartender wining and dining there, and it was incredible, they had, you know, decor of, you know, butcher knives and other different kinds of kind of butcher accoutrement all over the wall, so you knew exactly where you were as soon as you got in.

That's awesome.

So Michelle, tell me what you had this time that you went.

So I started out with the mushroom toast, which was beautiful from a local farm.

[Michelle] So what does that mean?

That's basically a piece of toasted bread with mushroom on top?

[Michelle] Yeah, grilled bread with the mushrooms or with shallots, red wine, and some cream and garlic on top of the grilled bread.

Absolutely delicious, yep, it's one of my standards, every time I see it on the menu, I get it, and then, this night, they had a dryaged New York strip, so I got that, it was... And they...

Your eyes are popping up... Everything sounds delicious.

They served it family-style, so... And it was crispy on the outside with beautiful medium-rare on the inside.

Yeah, that sounds really good, Jennifer?

I went for brunch, and we started off with the pickles and pimento appetizer, which had pickles, it had pimento cheese, crostinis, it was delicious.

The peppers were nice and sweet, so it was a nice balance with the pimento cheese and the peppers.

We also had the biscuits and gravy, which was big pieces of biscuits smothered in an Italian sausage gravy, so good.

I had a sausage hoagie, which was fresh, the baguette was light and airy, but it had a nice crunch on the outside, and everything was homemade, so they had their own mustard.

[Michelle] Wow.

Very, very good.

[Michelle] That sounds so good.

My husband had the skirt steak with the eggs, it was... Wasn't seasoned to his liking, but it was...

I thought it was fine.

Jack?

We started with the chicken meatballs, which I wouldn't normally order from the appetizers 'cause there's quite a few choices that, you know, sounded amazing, but people were raving about it, so we went ahead and tried it, and it was incredible, it came in sort of a little hotpot with garlic bread on the side and garlic chips inside, and as much garlic as you can give me, I'm going to, you know, eat it up, and they actually also offered to give us a fourth meatball in case there were people who, you know, kinda wanted to have equal amounts, so I thought that was kind of interesting.

[Michelle] That's nice, I love when restaurants do that.

Yeah, and I also had the beef Wellington, which was incredible, just melts in your mouth, and there was prosciutto in-between the breading and the beef, and I just can't say enough great things about it, it was incredible.

Cocktails, anybody?

I had Dexter in Mexico.

[Michelle] Oh, what is that?

[Michelle] It is a blood-orange margarita.

[Michelle] That sounds delicious.

Yeah, it was absolutely delicious, and then, red wine.

You say "blood orange" and I'm in.

And red wine as well?

Yeah.

Okay, how about you?

I had a strawberry and orange mimosa from a local brewery in South Florida.

[Michelle] Oh, so that's a beer?

[Jennifer] It came in a can.

[Michelle] Oh, okay.

Oh, interesting, all right.

[Jennifer] Tastes good!

[Michelle] It was good?

[Jennifer] It was good for our brunch meal.

Jack, tell me what you had for a cocktail.

Well, I tried two of their ryes because I went on Friday ryeday, which is 20% off their ample list of ryes, so I had a straight rye and I had a blended rye, and they were both incredible, and my wife had an espresso martini, which...

They had a great twist on it, usually, you know how the espresso martini comes, it's black at the bottom with some foam at the top, it kind of looked lighter, and that's because of the addition of Irish cream, and it tasted incredible, tasted...

It's like the perfect drink for brunch, don't you think?

Like, you get coffee, you get a little alcohol.

Yeah, absolutely.

Yeah, it wakes you up.

Tell me about the dessert.

Yes.

For dessert, I had the bourbon biscuit bread-pudding, which comes with a caramel bacon sauce... [Michelle] Wow.

[Michelle] So you can just imagine how that was, it was unbelievable.

I can.

I don't think you can go wrong with that one.

Okay, tell me a little bit about prices, what'd y'all think about prices?

I thought it was very reasonable.

For locally-sourced produce, it was fine, and everything was fresh and you could... You just knew it was gonna be a good deal for the buck.

So worth it, right.

Do you agree, Jack?

I agree, yeah, it was a great value, for what you get, you just expect to pay so much more, and when the check came, I was not upset, so... No.

How's parking?

Parking's good, it's under...

It's the first level of a residential building, so they have a parking garage there that you could park in, so... [Michelle] So you don't have to valet.

Don't have to valet and you don't need street parking, there's plenty of inside parking.

Okay, well, that sounds pretty easy, well, The Butcher & The Bar was your pick, Michelle, go ahead and sum it up for me.

So if you're looking for a cozy craft-cocktail place with locally-sourced food, great for a date night or a family night, it's your place to go to.

Jennifer?

We really enjoyed it for brunch, it was the perfect meal for all of us, we all walked in very hungry and we got a very great meal.

Awesome.

Jack?

Straight from the farm, lots of charm, bourbon, whiskey or rye, can't do any harm.

How did he do that?

Dang, very good, Jack.

That was impressive, well, for savory dishes and locally-sourced goods, you can stop by The Butcher & The Bar, located 510 East Ocean Avenue in Boynton Beach, they are open Tuesday to Sunday for lunch and dinner, reservations are accepted, but the average price for dinner without drinks is about 60 dollars.