The Most Exciting News To Date…

We have been open for 10 months now and it has been quite a whirlwind! Soon after opening we figured out  that we had outgrown the space we had but we had no way to grow without moving to a different, larger location. We love where we are so we decided to be patient and see what came our way…Well, PATIENCE PAID OFF! Today, Jeremy and Cody signed a new lease on the space directly next door to us so that we may finally expand our location to meet the demand of our great customers! What will this mean for our current and future customers?

1) More seating. We will be expanding the dining room from 40 seats to 100+ seats. No more worrying about whether you’ll have a place to sit when you stop by for lunch. We will also have more space for larger parties and the ability of having private parties in the evenings after the shop is closed.

2) More Barbecue. We will more than double our smoker capacity to produce significantly more fresh smoked meat. We will still serve Barbecue first come, first served until we are SOLD OUT, but we will have the ability to make it a little further into the day with all of your favorites. However, we will not be expanding our hours much further past 6 pm.

3) Expanded Catering operations. With more smoker capacity, we will be able to eventually work into full service set up and delivery catering.

4) Faster Dine In and Carry Out Service. We will be restructuring the counter service design of our restaurant to feature TWO stations where barbecue will be cut fresh as well as TWO cashier stations. This means we will be able to move our great customers through the line twice as fast. Less waiting is a win for everyone! We will also have a much more defined area to queue up the line. No more wondering where the line starts and where it ends.

5) Sundays! We will be adding Lunch Service for Sundays. Looking for a new place to have a great lunch with the family on Sunday? We want to be the spot for you! Once the expansion is complete, we will begin cutting barbecue on a First Come, First Served Basis and close the shop once it’s all gone.

So, there it is! The journey begins to bring more great Barbecue to our fine city. Of course, none of this would be possible with out the fantastic support of all of our wonderful customers! We will be forever grateful. We will begin work immediately and we do not foresee having to close during any of the construction. You’ll have to pardon our progress, but we’ll do our best to make sure there are no issues with you getting your barbecue fix. We are tentatively shooting for middle to late October for the expansion to be completed, so start spreading the word to all your friends and family. We will have a very special Grand Re-Opening Celebration. Stay tuned!

Grateful,

Jeremy, Cody and the City Butcher Family

How to make Everybody Happy…

Let me keep this simple…you can’t.
It has taken me 35 years, with a big chunk of those years in the restaurant industry, to finally get that through my thick skull. My entire career as a chef and restauranteur, I have always strived for perfection and, of course, usually fallen just short, to say the least. Every day here at City Butcher and Barbecue, we prepare all of our food with meticulous attention to detail using only the best product we can get our hands on and every day, we see happy smiling faces and get to meet and talk to satisfied customers. But, on occasion, we have a customer that isn’t happy with their experience at our establishment for various reasons; not the right flavor to the sauce, the side dishes aren’t “exciting” enough, etc. For the longest time, I let this bother me but recently, my best friend and business partner, Cody, explained something to me that I should have realized a long time ago: you can’t win ’em all! Although I will never stop striving for perfection, I now realize that City Butcher might not be everyone’s favorite barbecue joint but we will remain consistent with what we do for our loyal fans and customers. In the coming months, there will be a lot of big and exciting changes coming for City Butcher but, no matter what, we will never deviate from our business model of producing the freshest barbecue in the area. We listen to the voice of our customers by meeting them face to face and through the various social media channels, whether constructive or not, and ever-so-subtly adjust the way we do things to make sure that we deliver on our commitment to earn our spot on America’s Top 25 Barbecue Restaurants list.
So, if you’ve been to City Butcher and it wasn’t your favorite, THAT’S OK. We’re the new barbecue guys in town and we’ll always be striving to make it better so, give it some time and give us another shot. If you have been to City Butcher and you had a good experience, tell your friends (heck, tell your enemies, we’re not picky) and keep spreading the good word. We’re always willing to listen to your feedback and we will certainly always do our best to get back in touch with you.
We have a lot of love for the Ozarks and all of our amazing customers out there. We look forward to cutting fresh barbecue for you for years to come. Cheers!

Jeremy J. Smith

Myth busting and The Secrets of City Butcher…

Smokestack

By now, you’ve probably at least heard about us at City Butcher.  If you haven’t, Welcome!

We opened in November of 2014 and have been producing the freshest barbecue you can find in the Ozarks ever since.  For all those folks out there that haven’t had the chance to make in in yet, we wanted to take the time to dispel some myths and fill you in on the secrets of how you can get your hands on some of this awesome barbecue.  If you’ve already been here or you’re a regular, keep reading.  There might be something in here you don’t know yet…

Myth #1: We “run out of barbecue” by noon every day.  Not even remotely true.  Yes, we do sell out of barbecue every day.  Sometimes it IS before 3 PM. This is the only way we can guarantee the freshest and best around (see our blog post about why we sell out).  We certainly make it past noon though.  For the most part, we are a lunch restaurant and we typically make it through the lunch hours.  There will pretty much always be a line.  Don’t want to stand in line? Can’t be here at 11 am to get your carryout food? Read the pre-order guidelines below.

Myth #2: We close up shop and go home after the BBQ is sold out.  As good as that sounds on some days, we always keep the shop open until 6 pm.  In case you didn’t pick it up from the name, we also operate a small butcher shop.  We hand cut steaks and chops, grind our own custom blend ground beef and handcraft a full line of sausages and bacon.  We source only the best local beef and pork that is always free of hormones and antibiotics.

Myth #3: It is expensive to eat at City Butcher.  We will start by saying this: We are not, and probably never will be, the cheapest barbecue in town.  Here, we use only the best meat and produce we can get our hands on.  I think it probably goes without saying but, if you start with the best ingredients, you’ll end up with a superior finished product.  We have designed our menu to be as easy to navigate as possible.  It’s as simple as grabbing a drink, deciding whether you want just meat or meat on a bun, side dishes are a la carte and our pies are usually irresistible.  You can very easily get your whole lunch for under $10.  We leave it up to you just how much you want to indulge.  Go on, treat yourself!  You’re worth it!

So, about skipping that line and/or getting barbecue for dinner…Here are the guidelines for pre-ordering:

Monday-Thursday—–All pre-orders must be called in no later than 10:30 AM.  You can skip the line and pick up your order any time up until 5:30 PM.

Friday and Saturday—–All pre-orders must be called in no later than 10:30 AM.  ****VERY IMPORTANT NEW RULE*** Pickups on Friday and Saturday can only be done between 10:30 AM and 11 AM unless you have pre-ordered whole muscles (whole brisket, whole turkey breast, whole pork shoulder, etc.)

Just remember, if you want City Butcher for Dinner, call us in the morning and pre-order it for a later pickup. You can call as far in advance as you’d like.  Holidays and Holiday weekends are big ones so get your orders in early!

We certainly hope this post sheds some light on how things work here at City Butcher.  We really look forward to having all of you in our shop some time very soon!

-Jeremy J. Smith and Cody Smith-

 

Why we sell out of Barbecue…

A sampling of smoked meats
A sampling of smoked meats

The question we get the most often is, “Why do you always sell out of Barbecue?”.  The answer: To ensure that we have the freshest and best barbecue anywhere around!  We are both HUGE fans of barbecue and have frequented many of the popular spots in the area.  One thing we noticed over the years was that freshness was not a huge concern with many of the establishments.  We found that meat was being “smoked” in mass quantity to be sold and reheated over a period of time.  Reheating Barbecue???  That’s an absolute NO NO in our book.  It takes a lot of hours and patience to make truly great Barbecue. When you eat at City Butcher, you’re only going to get the freshest and best food available and, when it’s gone, it’s gone!  As the business grows and the demand swells, we’ll keep making the necessary adjustments to get a little further into the day before it’s all gone.  After all, there are an awful lot of people that haven’t discovered us yet.  We want to be Springfield’s favorite Barbecue joint!!

For all you folks out there that can’t seem to make it in time, give us a call early and reserve some Barbecue to be picked up later in the evening.  The shop is always open until 6 pm.  We hope to see you all real soon!!!

Barbecue & Butcher Springfield, Missouri