The Butcher's Table is the latest venture from Beecher's Handmade Cheese king Kurt Beecher Dammeier, and focuses on gorgeous, high-quality steaks. Case in point: as the name implies, the restaurant includes an in-house butcher's shop (they work with a network of family ranches and are privy to every aspect of the cows' lives), where meat savants may purchase fresh beef from the case to take home. The restaurant also boasts regular live music, which takes place six days a week in the evenings (see the website for exact times).

If you go late (10 pm-midnight), you'll be pleased to find a slightly different flavor gracing your table, namely one that stems from Dammeier's extensive travels to South America. On the late-night menu, you won't find cheese curds (although those are justly delicious and squeaky), but instead you'll be pleased to encounter ceviche tacos, poutine made with beef fat (and Beecher's flagship cheese), farro pepper poppers, and a nice cocktail selection featuring concoctions like the desert bloom, made with yellow chartreuse and a bunch of other inventive ingredients, plus a real bloom floating daintily on top. We're told that Executive Chef Morgan Mueller views the Mishima Reserve beef as the "backbone" of the late-night menu, and that "social plates" (meant to encourage community eating) take center stage. Dammeier adds that the menu was particularly influenced by Peruvian cuisine, which "was like seeing shades of grey and then color for the first time." The experience resulted in a menu that stretches well into the night, and eschews the typical greasy suspects of late-night dining. Instead, like the rest of the restaurant, there is a commitment to flavor and authenticity--and an absence of additives, preservatives, and food coloring.