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Hours
| Friday | 12–11 PM |
| Saturday | 12–11 PM |
| Sunday | Closed |
| Monday | Closed |
| Tuesday | 5–11 PM |
| Wednesday | 5–11 PM |
| Thursday | 5–11 PM |
Address and Contact Information
Address: 301 Glendale Blvd, Los Angeles, CA 90026
Phone: (310) 806-8347
Website: https://butchr.bar/
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Order and Reservations
Reservations: resy.com
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BUTCHR BAR
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Book Your Butchr Bar Reservation Now on Resy
With its pink walls, concrete bar, and minimalist yet warm space, you might think this Echo Park spot is just another L.A. wine bar. … Los Angeles, CA 90026.
Butchr Bar – Instagram
7.2K+ followers · 195 posts · Butchery + Wine Bar Butchr Shop + Kitchen: Tues–Sat (5–11pm) Butchr Shop: Fri-Sat 12-11pm NO Seed Oils Next Butchr Smoke 2/15.
Reviews
Raquel Kalina
This place is a chic little spot, all muted tones and stylish details straight off a Pinterest board.
At first, we were seated at a bar-edge table with awkwardly high chairs that left almost no legroom. My husband and I aren’t big people, but it was uncomfortable. We asked to move, and they graciously accommodated us. Not long after, the couple seated there requested lower chairs too, so clearly we weren’t alone. The design here leans more toward aesthetics than function—there was even a perfectly sized table reserved for books and plants that could have probably been utilized for diners. Still, the cozy, lived-in touches, like the coat rack and the homey décor, created the vibe of having dinner at a friend’s fashionably curated house, which was warm and inviting.
We started with the grilled asparagus, which came with a horseradish sauce that added a sharp, peppery bite to the smoky char—balanced and bold without overwhelming. The market salad was crisp and refreshing, full of bright flavors that cut through the richness of the meal to come.
For mains, we ordered the Wild Rivers Purebred Wagyu MS8+ Picanha and the Oakley Wagyu Bavette Steak MS7. Both were absolutely exquisite—tender, juicy, and deeply flavorful, with a melt-in-your-mouth quality that spoke for the quality of the cuts. The seasonings and sauces on the side paired seamlessly with each bite, enhancing rather than distracting from the beef. Definitely one of the bests we’ve ever had.
For drinks, I had the lemonade—an excellent balance of tart and sweet that felt perfectly refreshing alongside the heavier dishes. My husband had a West Coast IPA, which complemented the richness of the steaks with its crisp bitterness.
Our server was friendly and attentive and checked in at the right moments, making sure our glasses were never empty. His genuine hospitality really elevated the whole experience and made us feel well cared for.
Overall, we thoroughly enjoyed everything we ordered and would highly recommend this spot to anyone in search of a great steak in a stylish intimate setting.
… moreAt first, we were seated at a bar-edge table with awkwardly high chairs that left almost no legroom. My husband and I aren’t big people, but it was uncomfortable. We asked to move, and they graciously accommodated us. Not long after, the couple seated there requested lower chairs too, so clearly we weren’t alone. The design here leans more toward aesthetics than function—there was even a perfectly sized table reserved for books and plants that could have probably been utilized for diners. Still, the cozy, lived-in touches, like the coat rack and the homey décor, created the vibe of having dinner at a friend’s fashionably curated house, which was warm and inviting.
We started with the grilled asparagus, which came with a horseradish sauce that added a sharp, peppery bite to the smoky char—balanced and bold without overwhelming. The market salad was crisp and refreshing, full of bright flavors that cut through the richness of the meal to come.
For mains, we ordered the Wild Rivers Purebred Wagyu MS8+ Picanha and the Oakley Wagyu Bavette Steak MS7. Both were absolutely exquisite—tender, juicy, and deeply flavorful, with a melt-in-your-mouth quality that spoke for the quality of the cuts. The seasonings and sauces on the side paired seamlessly with each bite, enhancing rather than distracting from the beef. Definitely one of the bests we’ve ever had.
For drinks, I had the lemonade—an excellent balance of tart and sweet that felt perfectly refreshing alongside the heavier dishes. My husband had a West Coast IPA, which complemented the richness of the steaks with its crisp bitterness.
Our server was friendly and attentive and checked in at the right moments, making sure our glasses were never empty. His genuine hospitality really elevated the whole experience and made us feel well cared for.
Overall, we thoroughly enjoyed everything we ordered and would highly recommend this spot to anyone in search of a great steak in a stylish intimate setting.
D H
Husband and I had a wonderful evening here for our anniversary. Henry was absolutely FANTASTIC. Made us feel very welcomed and comfortable.
Vibes and interior: Super cool place with excellent vibes and groovy decor. I just wish we weren’t sitting at a long table with bench seating. I think next time we’ll ask to be seated at a regular table on the other side of the place. I did love having a view of the dry-age cabinet and the chef doing his thing – so I’ll call it even! Great art and decor on the walls, and I loved the calming color scheme on the walls.
Food: We started with a simple but tasty beef tartare on toast points with chives and the spiced macadamia nuts (my hubby really loved those). Then came the Skull Island shrimp with fermented chili butter. These were really good. Grilling these in the shells makes them all the more flavorful and juicy, and the fermented chili butter just elevated things.
We ordered a salad made with toasted hazelnuts, oranges, greens, sprouts, and a simple vinaigrette. This was soooo refreshing, light, and tasty, and was the perfect foil for the steaks to come. I ordered the Roam Australian Wagyu rump and my husband ordered the New York strip loin. Both were served with a selection of sauces, ferments, smoked Maldon salt, and freshly grated horseradish. The steaks were really tasty and the accompaniments only made them better.
Our wines were delicious and paired beautifully with everything. We also shared a vanilla bean panna cotta with fresh macerated strawberries, which was a lovely light way to end the meal.
Everything was a little pricey, but such is to be expected with high quality ingredients. Small family food establishments have a hard time making any kind of profit, and all the more so if the product is high quality – so I’m okay paying if that means supporting small, family-run eateries.
Henry and the owner (I forgot his name!) gave us two anniversary gifts – so sweet and thoughtful! The fermented hot sauce is sooooo delicious – I put it on everything at home! And a really cool Butchr Bar trucker hat that will get lots of good use.
Also Danny the chef let me pick his brain on all things charcuterie, curing, and dry aging, and he even suggested a couple of books that he uses all the time! Really nice guy!
Overall a really enjoyable evening!
… moreVibes and interior: Super cool place with excellent vibes and groovy decor. I just wish we weren’t sitting at a long table with bench seating. I think next time we’ll ask to be seated at a regular table on the other side of the place. I did love having a view of the dry-age cabinet and the chef doing his thing – so I’ll call it even! Great art and decor on the walls, and I loved the calming color scheme on the walls.
Food: We started with a simple but tasty beef tartare on toast points with chives and the spiced macadamia nuts (my hubby really loved those). Then came the Skull Island shrimp with fermented chili butter. These were really good. Grilling these in the shells makes them all the more flavorful and juicy, and the fermented chili butter just elevated things.
We ordered a salad made with toasted hazelnuts, oranges, greens, sprouts, and a simple vinaigrette. This was soooo refreshing, light, and tasty, and was the perfect foil for the steaks to come. I ordered the Roam Australian Wagyu rump and my husband ordered the New York strip loin. Both were served with a selection of sauces, ferments, smoked Maldon salt, and freshly grated horseradish. The steaks were really tasty and the accompaniments only made them better.
Our wines were delicious and paired beautifully with everything. We also shared a vanilla bean panna cotta with fresh macerated strawberries, which was a lovely light way to end the meal.
Everything was a little pricey, but such is to be expected with high quality ingredients. Small family food establishments have a hard time making any kind of profit, and all the more so if the product is high quality – so I’m okay paying if that means supporting small, family-run eateries.
Henry and the owner (I forgot his name!) gave us two anniversary gifts – so sweet and thoughtful! The fermented hot sauce is sooooo delicious – I put it on everything at home! And a really cool Butchr Bar trucker hat that will get lots of good use.
Also Danny the chef let me pick his brain on all things charcuterie, curing, and dry aging, and he even suggested a couple of books that he uses all the time! Really nice guy!
Overall a really enjoyable evening!
Daniel Arias
This place is great! Will definitely come back. The lighting and the vibe here is perfect. There was a mixup with our reservation but staff were so attentive and accommodating while we waited for our table. Once we got our table the food was amazing! Steak was delicious as well as the sides. Well priced and looking forward to their monthly specials. Highly recommended great service and excellent food.
… moreAlessandra D
Was in town briefly and got taken to this new Aussie owned bar. Love top quality Aussie meat, so loved the concept. We ordered the Aussie and American burgers. Wow… we couldn’t decide which was nicest. Best burgers! Wine list was fantastic and the guy behind the bar was lovely. Really enjoyed our quick stop in here.
But honestly, we couldn’t stop thinking about it. The food, the vibe, the hospitality – it just hit right. So before we flew out, we made the time to come back. Had to.
This time we slowed down a bit and ordered the charcuterie plate. And let me just say hands down the best charcuterie I’ve ever had. You could taste the craft in every single bite. Turns out they house-make the charcuterie in-house, and it shows.
Every slice on that plate we had was incredible. The giardiniera was so fresh and crispy. It wasn’t just good, it was next-level.
We also ordered the lamb chops, which were completely insane, in the best way. Cooked beautifully, rested properly, and seasoned just right. Tender, juicy, with this smokey caramelisation that still makes my mouth water thinking about it.
And I have to mention the bone broth. We got a cup on the side and honestly, it was so comforting and nourishing. Deep, rich flavour. You could tell it had been simmered low and slow. A perfect warm-up to everything else we tried.
Honestly, you could tell there’s real pride in the food here. Every dish feels intentional. It’s that perfect balance of confident cooking and great energy.
And the team, Absolute legends. The staff were warm, funny, and genuinely seemed to love what they do. Not in that forced “hospitality voice” way, just real, laid-back, and kind.
We chatted with a few of them while waiting at the bar, and everyone was full of good vibes.
The music was on point too. Not too loud, not too chill, just the perfect backdrop for conversation. The whole space has this cool, understated energy. You feel like you’ve stumbled onto something special.
You could tell there was so much thought put into every part of the menu – from the meats to the drinks.
It’s rare to find a place that nails both the food and the feeling. Butchr Bar does both. It’s got soul, and it’s got flavour. No wonder we came back twice in one trip.
Wish we had more time to work our way through the rest of the menu—but we’ll be back. Next time, it’s the tomahawk. Thanks Butchr Bar, this one’s a gem.
… moreBut honestly, we couldn’t stop thinking about it. The food, the vibe, the hospitality – it just hit right. So before we flew out, we made the time to come back. Had to.
This time we slowed down a bit and ordered the charcuterie plate. And let me just say hands down the best charcuterie I’ve ever had. You could taste the craft in every single bite. Turns out they house-make the charcuterie in-house, and it shows.
Every slice on that plate we had was incredible. The giardiniera was so fresh and crispy. It wasn’t just good, it was next-level.
We also ordered the lamb chops, which were completely insane, in the best way. Cooked beautifully, rested properly, and seasoned just right. Tender, juicy, with this smokey caramelisation that still makes my mouth water thinking about it.
And I have to mention the bone broth. We got a cup on the side and honestly, it was so comforting and nourishing. Deep, rich flavour. You could tell it had been simmered low and slow. A perfect warm-up to everything else we tried.
Honestly, you could tell there’s real pride in the food here. Every dish feels intentional. It’s that perfect balance of confident cooking and great energy.
And the team, Absolute legends. The staff were warm, funny, and genuinely seemed to love what they do. Not in that forced “hospitality voice” way, just real, laid-back, and kind.
We chatted with a few of them while waiting at the bar, and everyone was full of good vibes.
The music was on point too. Not too loud, not too chill, just the perfect backdrop for conversation. The whole space has this cool, understated energy. You feel like you’ve stumbled onto something special.
You could tell there was so much thought put into every part of the menu – from the meats to the drinks.
It’s rare to find a place that nails both the food and the feeling. Butchr Bar does both. It’s got soul, and it’s got flavour. No wonder we came back twice in one trip.
Wish we had more time to work our way through the rest of the menu—but we’ll be back. Next time, it’s the tomahawk. Thanks Butchr Bar, this one’s a gem.
Nanci X
Amazing food and wonderful service. The cabbage salad was one of the best things I’ve ever had. The steak and sauces were great too, but the beef tallow French fries were beyond. The server made it a very special evening. Thank you!
… moreMichael Landucci
Great location plenty of parking. Cute inside, but the first sign of trouble was low sitting stools with no backs on them; go ahead and splurge get real tables and chairs. The music was too loud, hard to hold a conversation, even though the restaurant was half empty.
Service was decent. The server was friendly. The saving grace at this place is they have a small but decent natural wine selection. The wine was very tasty across the board.
The problem is the food. A $12 “fermented tomato” was an unripe green tomato with a little bit of seasoning and salt on it served whole. It had no fermented taste whatsoever and very little going on. We had it anyways, but we laughed while doing it. A couple across from us got a red tomato, but they seemed equally uninterested in it. It just sort of sat there.
The Tartare was meh. It was very modestly seasoned for a Tartare and was kind of slimy because it was served near room temp. that said I like raw beef so whatever.
The beet salad was OK. The use of herbs was nice.
The lamb was OK a little on the gamey side, but the mint chutney served with it was pathetic. It had a heavy dose of sugar or agave that made it thoroughly unappetizing.
The broccolini was sad. It had very little seasoning and was just clumsy, charred and tough.
The sausage was not great. Two smaller sized sausages just sitting there naked on a plate with some mustard. OK if you’re gonna do minimalist, I expect the flavor to be marvelous. It wasn’t. The lamb sausage was particularly gamey, just kind of tasted like old meat, Not pleasant at all. Very little seasoning is the main issue. The pork sausage was slightly better but again, nothing remotely special or interesting going on. just food; really overpriced mediocre food.
Maybe the worst offender was the four dollar order of bread. Our server even recommended it when we asked about it. It is from a local bakery, so we felt good about ordering it. When it arrived It was simply one slice of bread cut into six sad Little finger sized slices like you might do for a two-year-old. It was lightly toasted and had no sourdough flavor whatsoever, and it was served without butter. It was borderline insulting. It tasted like mediocre French bread from Ralphs.
All said at this price point you need to bring a higher level of skill and quality across the board and create a more comfortable environment. There’s far too many decent restaurants in this area.to compete.
With the exception of folks returning to enjoy some wine at the bar I really don’t see this place getting much repeat business and I’d predict they’re gone within a year. It’s too bad because the idea of a small meat centric menu is nice.
… moreService was decent. The server was friendly. The saving grace at this place is they have a small but decent natural wine selection. The wine was very tasty across the board.
The problem is the food. A $12 “fermented tomato” was an unripe green tomato with a little bit of seasoning and salt on it served whole. It had no fermented taste whatsoever and very little going on. We had it anyways, but we laughed while doing it. A couple across from us got a red tomato, but they seemed equally uninterested in it. It just sort of sat there.
The Tartare was meh. It was very modestly seasoned for a Tartare and was kind of slimy because it was served near room temp. that said I like raw beef so whatever.
The beet salad was OK. The use of herbs was nice.
The lamb was OK a little on the gamey side, but the mint chutney served with it was pathetic. It had a heavy dose of sugar or agave that made it thoroughly unappetizing.
The broccolini was sad. It had very little seasoning and was just clumsy, charred and tough.
The sausage was not great. Two smaller sized sausages just sitting there naked on a plate with some mustard. OK if you’re gonna do minimalist, I expect the flavor to be marvelous. It wasn’t. The lamb sausage was particularly gamey, just kind of tasted like old meat, Not pleasant at all. Very little seasoning is the main issue. The pork sausage was slightly better but again, nothing remotely special or interesting going on. just food; really overpriced mediocre food.
Maybe the worst offender was the four dollar order of bread. Our server even recommended it when we asked about it. It is from a local bakery, so we felt good about ordering it. When it arrived It was simply one slice of bread cut into six sad Little finger sized slices like you might do for a two-year-old. It was lightly toasted and had no sourdough flavor whatsoever, and it was served without butter. It was borderline insulting. It tasted like mediocre French bread from Ralphs.
All said at this price point you need to bring a higher level of skill and quality across the board and create a more comfortable environment. There’s far too many decent restaurants in this area.to compete.
With the exception of folks returning to enjoy some wine at the bar I really don’t see this place getting much repeat business and I’d predict they’re gone within a year. It’s too bad because the idea of a small meat centric menu is nice.
Adam
I live on the west side, but I like to make regular pilgrimages to Echo Park to check out what’s new—there’s always something interesting popping up. A friend told me about Butchr Bar, this new Aussie-owned meat-focused spot, and let me just say: it’s a serious standout.
The first time I dropped in was kind of spontaneous. We were just grabbing a quick bite before a show and ended up ordering the Aussie and American burgers. Didn’t expect to be blown away—but we totally were. The Aussie had this smoky, savory richness with the perfect tang from the beetroot, and the American was just straight-up indulgent. Juicy, melty, satisfying in every way. We left full and super impressed.
But here’s the thing—we couldn’t stop thinking about it. The food, the vibe, the energy—it all just worked. So a couple nights later, I made the drive back just to do a deeper dive into the menu.
We started with a bottle of Amandine by Damien Bureau—a fizzy Chenin Blanc from the Loire Valley that was crisp, bright, and loaded with these fresh apple and pear notes. Totally unexpected and completely perfect with the charcuterie plate, which is all made in-house and honestly some of the best I’ve ever had. Every slice had this super intentional flavor and texture—balanced fat, bold seasoning, and nothing overpowering. The pickled veggies were fresh and vibrant, giving everything this extra lift. It’s a next-level board.
And then the wagyu! We tried both the regular and aged cuts, and both came out hot, juicy, perfectly rested, and just melting with flavor. Seared beautifully with a smoky crust and that buttery interior that real wagyu is known for. The sauces were anything but an afterthought—refined, balanced, and clearly designed to complement the beef rather than mask it. The herb one was kind of like a dialed-in chimichurri, the orange peel sauce had this really cool citrus-savory thing going on, and the dark one had a funky, fermented depth that was addictive in the best way. These were chef sauces, not just condiments.
Also tried the lamb chops, which were ridiculously good—tender, flavorful, and perfectly caramelized on the outside. And the bone broth? Just a simple cup, but man—it hit. Deep, rich, comforting. Like the kind of thing you don’t realize you need until you’re sipping it.
The space itself is awesome. It’s got this warm, modern Western-Italian fusion feel—I loved the wood furniture and mod-industrial-concrete design, mixed with some terracotta palette. It was an intimate environment, yet socially spacious. Music was on point, the lighting’s moody but not dark, and you can actually hold a conversation without yelling. It’s the kind of place you want to linger, OR better yet a great date place.
And the staff—total pros, but also super laid-back and funny. We had a couple of good laughs with our server, and the bartender really knew the wine list. The whole team felt like they genuinely cared, but without that over-the-top scripted vibe. Just good people who love what they do.
Butchr Bar isn’t trying too hard, and that’s what makes it great. It’s confident, creative, and totally unpretentious. You get the feeling it’s going to become one of those spots people talk about for years—like, “Remember when you could still get a table at Butchr?”
Echo Park just keeps delivering, and this place is already at the top of my list. I’ll be back soon—and next time, I’m going big with the tomahawk.
… moreThe first time I dropped in was kind of spontaneous. We were just grabbing a quick bite before a show and ended up ordering the Aussie and American burgers. Didn’t expect to be blown away—but we totally were. The Aussie had this smoky, savory richness with the perfect tang from the beetroot, and the American was just straight-up indulgent. Juicy, melty, satisfying in every way. We left full and super impressed.
But here’s the thing—we couldn’t stop thinking about it. The food, the vibe, the energy—it all just worked. So a couple nights later, I made the drive back just to do a deeper dive into the menu.
We started with a bottle of Amandine by Damien Bureau—a fizzy Chenin Blanc from the Loire Valley that was crisp, bright, and loaded with these fresh apple and pear notes. Totally unexpected and completely perfect with the charcuterie plate, which is all made in-house and honestly some of the best I’ve ever had. Every slice had this super intentional flavor and texture—balanced fat, bold seasoning, and nothing overpowering. The pickled veggies were fresh and vibrant, giving everything this extra lift. It’s a next-level board.
And then the wagyu! We tried both the regular and aged cuts, and both came out hot, juicy, perfectly rested, and just melting with flavor. Seared beautifully with a smoky crust and that buttery interior that real wagyu is known for. The sauces were anything but an afterthought—refined, balanced, and clearly designed to complement the beef rather than mask it. The herb one was kind of like a dialed-in chimichurri, the orange peel sauce had this really cool citrus-savory thing going on, and the dark one had a funky, fermented depth that was addictive in the best way. These were chef sauces, not just condiments.
Also tried the lamb chops, which were ridiculously good—tender, flavorful, and perfectly caramelized on the outside. And the bone broth? Just a simple cup, but man—it hit. Deep, rich, comforting. Like the kind of thing you don’t realize you need until you’re sipping it.
The space itself is awesome. It’s got this warm, modern Western-Italian fusion feel—I loved the wood furniture and mod-industrial-concrete design, mixed with some terracotta palette. It was an intimate environment, yet socially spacious. Music was on point, the lighting’s moody but not dark, and you can actually hold a conversation without yelling. It’s the kind of place you want to linger, OR better yet a great date place.
And the staff—total pros, but also super laid-back and funny. We had a couple of good laughs with our server, and the bartender really knew the wine list. The whole team felt like they genuinely cared, but without that over-the-top scripted vibe. Just good people who love what they do.
Butchr Bar isn’t trying too hard, and that’s what makes it great. It’s confident, creative, and totally unpretentious. You get the feeling it’s going to become one of those spots people talk about for years—like, “Remember when you could still get a table at Butchr?”
Echo Park just keeps delivering, and this place is already at the top of my list. I’ll be back soon—and next time, I’m going big with the tomahawk.
Tony Y.
The salad was surprisingly my favorite—refreshing with some interesting flavor combinations. The in-house charcuterie was excellent; I could’ve easily doubled my order. Steak tartare and sausage had good flavor but leaned a bit salty.
… moreArn014 W
This place is a small restaurant with a bar and limited seating. The vibe is chill, but that’s the only thing worth mentioning. We started with the asparagus and shrimp—the asparagus was alright, a bit too salty but decent with the sauce. The shrimp? Just okay. But here’s the kicker: you get two shrimp for $24.
For mains, we ordered the Roam Wagyu Rump MB7 and the Roam Wagyu Ribeye Dry Aged 25 Days. Both were a disaster. They showed up almost cold, and were dry and so salty they were barely edible. They felt like beef jerky instead of actual steak. Honestly, some of the worst steaks I’ve ever had. On top of that, it took nearly an hour from ordering to get our food. Completely disappointing experience.
… moreFor mains, we ordered the Roam Wagyu Rump MB7 and the Roam Wagyu Ribeye Dry Aged 25 Days. Both were a disaster. They showed up almost cold, and were dry and so salty they were barely edible. They felt like beef jerky instead of actual steak. Honestly, some of the worst steaks I’ve ever had. On top of that, it took nearly an hour from ordering to get our food. Completely disappointing experience.
Marc Berg
Wow, where to begin? This was not just an ordinary Wednesday night when I pulled in solo and had a seat at the bar. I had reviewed the menu and really didn’t know what to have, but I was so welcomed by the staff and the owner and chef that I said please, let’s just do an Omakase and bring me some great food.
I’m so glad I did. Form lamb tartar with fermentes chili sauce to Wagyu skewers with scallions to an unbelievable ribeye perfectly prepared with just the perfect amount of fat that melted in your mouth and incredible flavor from a smoky finishing salt. It was just unbelievable. The staff is attentive and knowledgeable. The wine was delicious. The atmosphere was cozy, but not sleepy or boring if you love perfectly prepared meat and an atmosphere conducive to good conversation and friends this has to be on your list.
… moreI’m so glad I did. Form lamb tartar with fermentes chili sauce to Wagyu skewers with scallions to an unbelievable ribeye perfectly prepared with just the perfect amount of fat that melted in your mouth and incredible flavor from a smoky finishing salt. It was just unbelievable. The staff is attentive and knowledgeable. The wine was delicious. The atmosphere was cozy, but not sleepy or boring if you love perfectly prepared meat and an atmosphere conducive to good conversation and friends this has to be on your list.