Butchertown Hall Media Resources
...Sometime in the 1960’s, Buckminster Fuller, a poet trapped in the body of an engineer, was asked by a child why wood burned. He explained that the tree, through its leaves, had absorbed the light of the sun and stored it in the trunk as it grew. “Then men cut it down and sawed it into logs. And what you see now,” he told her, “is sunlight, unwinding from the log.”
Equal parts “Texo-German” meat market and modern beer hall, Butchertown Hall will embody the rugged individualism of Germantown’s historic cultural heritage. Real and superrustic, the kitchen at Butchertown Hall will represent American cookery at its roots, with all the layers peeled back. We will do so with a live-hearth fire custom-built for us, which will provide the fuel for most everything that comes out of our open kitchen, from coal-fired vegetables-in-season to house sausages and whole roasted chickens. We will do this with smoke, provided by a large, custom-made pit smoker, as well as a smokehouse for ham and whatever else we choose to slow smoke. Imagine food with soul, both exciting and traditional, in a setting not far removed from a backyard or campfire feast.
Hall & Garten
Butchertown Hall will be Germantown’s first bier hall since 1909. Curator Dan William King is looking to make the Hall one of the premier destinations in the country for European and American Craft styles. BH will boast a lineup of roughly 30 taps, many made especially for us in the style consistent with our concept, by such local breweries as Little Harpeth, Black Abbey, Jackelope Brewery, and Germantown upstart Bearded Iris Brewing Co. Butchertown Hall will also have a barrel-aged beer program overseen by Yazoo Brewery, a “real ale” cask program, as well as exclusive European brews that we will be bringing into the Nashville market. BH will also feature a wine and cocktail list curated by certified barman and Bar Manager Michael Carminati, lately of Brooklyn’s Rye and The Pit, to compliment what we hope to be an after-dinner spot to meet and unwind with friends. The Hall itself, designed by Powell Design & Architecture, is a stunning 40 ft-tall cathedral that will accommodate roughly 110 visitors, and will feature custom built furniture by Danny Bailey & Co. out of Nashville. The 2,500 sq. ft outdoor Garten will accommodate 115 visitors.
Butchertown Hall will be located at 1416 4th Avenue North in Germantown, adjacent to historic Morgan Park, and is slated to open in late October.
Chef and Pitmaster:
Benjamin Houk, 32, is a native of Nashville, TN, and a graduate of the Culinary Art Institute of Nashville. He prefers to utilize simple, primitive techniques of food preparation, combined with the refined skill of a fine-dining chef. His describes the conceptual analysis for Butchertown Hall as a “trailblazing, no-frills, and viscerally modern spin on the dining hall. The results will derive from oak, cherry, and hickory, and the meticulous dance of their heat and flavor variants as applied to the food.”
Butchertown Hall will be the third restaurant project for Terry Raley and Amaranth Hospitality Group. His first project, Holland House Bar & Refuge, now in its fifth year, helped to set the stage for the Nashville’s now-thriving cocktail culture. His next project, The Pharmacy Burger Parlor, opened in 2011. It was voted Best New Restaurant in 2012 by the Nashville Scene, and has earned the title of Nashville’s Best Burger in 2013 and 2014. It attracts nearly 450,000 visitors annually. Look for Butchertown Hall to be, much like its predecessors, an “experience” as much as a restaurant/bar.
Friends of Morgan Park Foundation
It is important for Butchertown Hall to not just be a business, but an active member of the community. That’s why it is forming the Friends of Morgan Park Foundation that will be dedicated to ensuring the families and residents in that area can enjoy this valuable resource for many years to come.
Scheduled Completion: December 27, 2014
Grill System: Grillworks Infierno 96