Butchers & Bakers is a Connecticut Magazine “Expert Pick”

January 8, 2018 – Connecticut Magazine’s esteemed panel of food experts has voted Butchers & Bakers one of the Best New Restaurants and one of the Best Pizza Places in Connecticut!

Check out the annual list HERE







Butchers & Bakers is the twelfth restaurant venture from the Locals 8 Restaurant Group. Located in The Exchange in Farmington, CT, the restaurant houses twin coal-fired ovens, three full bars, and one of central Connecticut’s largest outdoor patios. The building, like our menu, combines warm elements with a fresh, farmhouse atmosphere. Our inviting space is perfect for sharing small plates with a table of friends or relaxing with a drink or pitcher of Sangria on the patio. For us, it’s about transforming simple, authentic ingredients into unpretentious food with a rustic sensibility. We think great ingredients make great food and we think you’ll agree.

Coal-Fired American Fare

Designed by Executive Chef Luis Vazquez, our menu features made-from-scratch new American fare prepared with fresh, seasonal ingredients, sourced locally whenever possible.

Butchers & Bakers isn’t just our name, it’s who we are. Our team of bakers prepares fresh breads, rolls and pastries each day. Steaks, pork chops, chicken & seafood are all custom butchered in-house by our team. Many other ingredients such as ricotta cheese, sauces, and fennel sausage are also house-made.

The Bar

In the bar, you’ll find hand-crafted cocktail classics like Pisco Sours and Gin Fizzes, and more innovative concoctions like a mezcal-based “Where There’s Smoke”. The Moscow Maid – a rosemary-lemonade cocktail made with Tito’s is available on tap. The beer selection is a combination of easy-drinking local favorites, big-name domestics, and international staples. Our wine list is accessible and well-balanced, and we even have a few on tap!

Grown Locally

We are committing to featuring fresh, flavorful, produce from our area and we source from local partners whenever possible. Our commitment to home-grown ingredients was even integrated into our décor. A wine display case directly off the main stairway was converted into a vertical hydroponic garden that grows herbs for the kitchen.

Upcoming Events

January 27 at 12:00 PM
Intro to Butchery Class
Join us for a charcuterie-focused cooking class taught by our Executive Chef Luis Vazquez. Learn techniques for preparing sausages, rillettes, pates, and terrines – all designed for home cooks. Your ticket includes a demonstration & sampling of 5 plates, each paired with wine and/or beer, plus recipes to take home.
$65.00++ per person

February 22, 2017 at 6:30 PM
Inaugural All-Garlic Dinner
Love Stinks…So Eat More Garlic!
Looking for a date night that stinks…literally? Join us for a 5-course all-garlic dinner with wine and beer pairings (including an exclusive Black Garlic Smoked Porter)!
$65.00++ per person
Menu & Tickets

Weekly Events

Sunday & Monday
All Wine 1/2 Price – 4 PM – Close

Monday – Friday
Happy Hour – 4 PM to 6 PM
Bar Area & Patio only

Brunch – 11 AM to 3 PM

Brunch – 11 AM to 3 PM

Butchers & Bakers

Executive Chef: Luis Vazquez
General Manager: Jason Carson

Mon-Thu: 11:30am – 1:00am
Fri: 11:30am – 2:00am
Sat: 11:00am – 2:00am
Sun: 11:00am – 1:00am

270 Farmington Avenue, Suite 101
Farmington, CT 06032


Call For Reservations
Phone: (860) 470-7414
Email: info@butchersandbakers.com
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