Menu
Kaskaid Hospitality’s new restaurant – The Butcher’s Tale – moves into the old Butcher & The Boar Location.
The Butcher’s Tale presents a fresh approach to the culinary world of artisanal meats such as hand-crafted sausages and slow-fired long rib; an array of the region’s best bourbons and brown spirits; and comfortable, welcoming spaces for friends, families, and colleagues to gather, re-acquaint and enjoy each other’s company.
With its idyllic outdoor seating, a truly ‘great room’ for dining, and the ‘welcome home’ feel of the bar and lounge, The Butcher’s Tale has everything needed to spend companionable time with family, friends, and neighbors.
10,000-square feet of comfortable indoor dining spaces.
4,000-square feet of outdoor space featuring an outdoor patio and beer garden that have been…
… consistently voted among the best in the country – and are well-reputed as the best happy hour spots in the region.
Botcher was head butcher when Butcher & The Boar originally opened. He was instrumental in creating many of the signature dishes that Twin Cities diners have come to know and love. He is currently dedicating his considerable talents, techniques and culinary imagination to the Butcher’s Tale’s menu.
I am thrilled to be back in what I consider 'my OG kitchen'.
We've put together a menu that improves on the traditional favorites I created - including sausages, smoked meats, ribs, and charcuterie. Guests will also see more on the menu - more market-fresh seafood, sides and salads. It's all here, and I couldn't be more excited.
Former Butcher & Boar general manager Chad Waldon has 25 years of experience with Minneapolis’ finest restaurants including Manny’s Steakhouse. Waldon is delighted to reunite his former Butcher & The Boar front- and back-of-the-house team at The Butcher’s Tale.
I'm happy to open The Butcher's Tale and look forward to returning to this beautiful property and neighborhood sharing our exciting, new changes.
Our team is back - all of whom have the energy and ideas to make this a must-eat dining experience. From specialty meats and steaks like Wagyu and prime steaks in our main dining room; to juicy burgers, crispy fried chicken, and handmade brats in our beer garden; we have every mood, taste, budget, and craving covered.
I have been a part of the Twin Cities restaurant community for 14 years, beginning as an intern at Pazzaluna. (It's a long story, but I did not have a pastry background and was kind of thrown into the role and from there most everything I learned was self taught through reading tons, researching, reconnaissance, anything I could get my hands on to figure out what I was doing!) I had no idea that I'd end my 8 years there as the pastry chef.
Looking to expand my skills and experience I joined the Surly team as assistant pastry chef, supporting the head pastry chef with both the insanely busy beer hall and the upscale Brewers Table, then joined Butcher and the Boar heading their pastry department until it's untimely demise and soon to be glorious resurrection at the Butcher's Tale!
