The Butcher & The Bar is a full-service retail butcher shop, premium bar, and dining venue. The Butcher shop is a whole animal butcher featuring regionally sourced and clean meats and food. The bar emphasizes local and regional liquor, wine, and beer. Our goal is to provide a “premium, not pretentious” experience with an old-school vibe and emphasis on high quality food, beverage, and service.
Daniel is formerly Executive Chef of Sundy House in Delray Beach and Market 17 in Ft. Lauderdale. Most recently, he served as Executive Sous Chef at Quail Ridge Country Club, before leaving to pursue his bone broth and sausage-making venture, Red Splendor. Chef Dan has an unapparelled passion for locally sourced, farm-fresh ingredients and “clean” foods. In addition to his direct contributions to The Butcher & The Bar, he also serves on the Board of Directors for Slow Food Glades to Coast. Daniel has won national culinary awards from Maple Leaf Duck and the National Potato Board, along with numerous local awards. He is frequently invited to serve as a guest Chef for charitable events and specialty farm lunches and dinners. Chef Dan will oversee all aspects of the retail butcher shop and will create dishes for The Bar from his Butcher’s Kitchen.