Live Music This Spring:
April 25 – DJ Fedex (6pm-9pm)
April 28 – John Maziarz (11:30am-2:30pm)
May 2 – Travis Winkley (6pm-9pm)
May 5 – Chris Marolda (11:30am-2:30pm)
May 9 – John Maziarz (6pm-9pm)
May 12 – Kevin Howard (11:30am-2:30pm)
May 16 – Steve Dunn (6pm-9pm)
May 19 – Jamie Livesey (11:30am-2:30pm)
May 23 – Matt Vizzo (6pm-9pm)
May 26 – Dean Cardinale (11:30am-2:30pm)
May 30 – Matt Vizzo (6pm-9pm)
June 2 – Chris Marolda (11:30am-2:30pm)
June 9 – Jamie Livesey (11:30am-2:30pm)
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.
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!
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.
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