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It began, as most things do, with an idea.Andrew Wallace, already an established Oconee restauranteur, wanted to open a wine bar and butcher shop in downtown Watkinsville. Coincidentally, so did Justin and Jen Barnette.
The three were introduced in early 2019, and the wheels began to turn. They knew a mutual connection, Dory Brown, planned to bring her well-known store to a brand-new building just off Main Street. They also knew she was expanding to include an upstairs boutique hotel — and wouldn't it be fun for hotel guests to be able to walk right downstairs for wine, beer, cheese and charcuterie? Andrew, Jen and Justin laid out their game plan: Butcher & Vine would be a wine bar specializing in small batch vintages of |
biodynamic, organically grown wines, and the finest artisan cheeses and charcuterie — Georgia-grown, when possible — for guests to sip and munch on in a luxe yet comfy gathering space. The philosophy of providing high-quality meats extended to the butcher case, which would offer beef, pork, seafood and occasionally lamb.
The doors to Butcher & Vine opened on Sept. 6, 2019, to much fanfare! Monthly wine tastings began in partnership with distributors like Greg of Rive Gauche Wine Co. and Lara of Specialty Wines, each featuring four to six glasses paired with small bites inspired by the vintages' aromas and flavor notes. Guests loved dining in as much as they loved taking home treats from the butcher case, especially when they also arrived bearing a board to-go for an appetizer. We even had a regular as early as day one: our very first paying dine-in customer brought her husband back later the same day!
The doors to Butcher & Vine opened on Sept. 6, 2019, to much fanfare! Monthly wine tastings began in partnership with distributors like Greg of Rive Gauche Wine Co. and Lara of Specialty Wines, each featuring four to six glasses paired with small bites inspired by the vintages' aromas and flavor notes. Guests loved dining in as much as they loved taking home treats from the butcher case, especially when they also arrived bearing a board to-go for an appetizer. We even had a regular as early as day one: our very first paying dine-in customer brought her husband back later the same day!
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The first six months in business were amazing. We had the best team, the most incredible customers, so many ideas for where to move and shake next ... and then the world was hit with a complete bombshell. Being a new business in its first year is a challenge to begin with, but throw in a pandemic with all sorts of economic consequences, and things were about to get very interesting.
It is entirely due to the support of you, our friends and customers, our tasting guests and word-of-mouth advertisers, that Butcher & Vine not only weathered 2020, but was able to open a second location in the midst of it all. You came out in droves, every single day, to shop at the butcher counter in Watkinsville; to take home boards to-go. You jumped at the opportunity to take home small batch wine from our collection as well! For that, we owe a thanks to the City of Watkinsville too, for passing an ordinance to make that possible. We are proud to continue to offer that service (as well as corking unfinished bottles for dine-in guests) at our original location. It makes shopping at the butcher counter even more fun when you're able to find the perfect white wine for your blackened grouper, or a tannic red to complement locally grown steak from Precise Cattle, Brasstown Beef or Stone Mountain Cattle.
It is entirely due to the support of you, our friends and customers, our tasting guests and word-of-mouth advertisers, that Butcher & Vine not only weathered 2020, but was able to open a second location in the midst of it all. You came out in droves, every single day, to shop at the butcher counter in Watkinsville; to take home boards to-go. You jumped at the opportunity to take home small batch wine from our collection as well! For that, we owe a thanks to the City of Watkinsville too, for passing an ordinance to make that possible. We are proud to continue to offer that service (as well as corking unfinished bottles for dine-in guests) at our original location. It makes shopping at the butcher counter even more fun when you're able to find the perfect white wine for your blackened grouper, or a tannic red to complement locally grown steak from Precise Cattle, Brasstown Beef or Stone Mountain Cattle.
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Andrew, Jen and Justin had the opportunity to open Butcher & Vine - Athens in January 2021, taking over the space formerly occupied by LRG Provisions. Chef Kory DePaola, who formerly worked with Andrew at Chops & Hops and went on to be a lead part of Chef Hugh Acheson's team at Empire State South in Atlanta, joined the family as our culinary director and chef.
Our newest location brought with it shifts and expansions on our original concept. While at our core, both locations continue to pride ourselves on the quality of our chef-curated dishes and pairings, with an emphasis on small batch, craft and family-led farms, Butcher & Vine - Athens takes it to another level. With its full kitchen and bar, our Five Points restaurant is where you'll go to see the possibilities our butcher case provides! Chef Kory uses the same proteins you'll find — and be able to special order — in the Watkinsville butcher case in his dishes. He revamped the menu at both locations, changing them up to offer more sandwiches and salads in addition to our signature cheese and charcuterie boards, and brings an immense creativity to our monthly wine tasting menus.
Our newest location brought with it shifts and expansions on our original concept. While at our core, both locations continue to pride ourselves on the quality of our chef-curated dishes and pairings, with an emphasis on small batch, craft and family-led farms, Butcher & Vine - Athens takes it to another level. With its full kitchen and bar, our Five Points restaurant is where you'll go to see the possibilities our butcher case provides! Chef Kory uses the same proteins you'll find — and be able to special order — in the Watkinsville butcher case in his dishes. He revamped the menu at both locations, changing them up to offer more sandwiches and salads in addition to our signature cheese and charcuterie boards, and brings an immense creativity to our monthly wine tasting menus.
The Butcher & Vine family is proud to call Watkinsville and Athens home. We look forward to pouring you wine and craft beer, cocktails and bourbon, and serving you in many ways for many years to come.
What a wild ride it's been these past two years! From Andrew and Alexis, Jen and Justin, Chef Kory, our lead manager Zack, our Watkinsville butcher Grant, and the rest of the team at both locations, we are grateful to share our space with you. We can't wait to see what happens next ... there are lots more ideas where this one came from! |
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copyright 2020, Butcher & Vine | site proudly designed and maintained by Dallas Anne Duncan
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