After more than a year of work on a Euclid Avenue building, Bear and The Butcher, a new restaurant and bar, is to open next week with a meaty menu.
Co-owners Brett and Brian Behr are focusing on house-made sausages and items to go with them, including house-made mustard, pickles and sauerkraut.
“We’ll have four constantly on the menu and four rotating specialty sausages,” said Brian Behr, who also owns The Village Idiot on Short Street.
The menu includes bratwurst made with pork and veal, a spicy smoked chicken sausage, a sweet Italian pork sausage and a smoked beef and pork Texas hot link. The sausage will be made by Villiage Idiot chefs Jason Ritchey and Shawn Blackburn, who will do whole-beast butchering and smoking.
“Our goal is to do something different,” Brian Behr said.
The menu includes a variety of sliders, including lamb, fried chicken and smoked brisket, plus pub burgers, street tacos, salads and desserts, including chocolate-covered bacon.
A brunch menu for the weekends will include breakfast sandwiches and burritos, a “corndog” style sausage dipped in blueberry pancake batter, and pastries.
Everything is meant to be eaten in hand or taken to go, Ritchey said.
“Chevy Chase is very happening. We wanted to make the food something you could hold in your hand and walk with, or eat here, or take with you on your bike,” he said. “Everything is meant to be eaten on the go if you want.”
With one exception: Ritchey said they also will have a “scrapple” platter, with house-made scrapple that uses the remnant meat cuts. He also plans to make exotic seasonal sausages including duck, wild boar, rabbit and perhaps venison. All the sausages will be for retail sale to customers eventually.
The restaurant will be open from 11 a.m. to 12:30 a.m. Monday through Thursday 11 a.m. to 2 a.m., Friday, 10 a.m. to 2 a.m. Saturday, and 10 a.m. to midnight Sunday.
It will seat about 100 to 120 on two levels, Brett Behr said, including an outdoor patio that overlooks Euclid Avenue. The front of the restaurant will open on both levels.
The ground floor, where customers can order at a window or at the bar, will be fast-casual; the upstairs will have more of a cocktail lounge feel, Behr said.
The look of the restaurant, which went into the former Art Bar spot, is industrial, with lots of steel and exposed brick; glazed green bricks on the front of the store that were inspired by a visit to London.
Behr, who also runs The Beer Trappe next door, said the eight taps will feature five local breweries, plus a classic Bavarian wheat, a classic lager pilsner, and Bud Light. The bar eventually will have live music, general manager Glenn Cox said, and will have five TVs downstairs and two upstairs so Wildcats fans won’t miss the games.
But Bear and The Butcher won’t be a sports bar, he said. “We don’t want people to think, ‘Oh, the Cats are playing. We shouldn’t go to Bear and The Butcher.’”