Igor and Fred Niznik, a father-son duo, took on the creative challenge of opening a restaurant and combined their passion for food, beer and quality to transform a butcher shop into a dining hotspot. The full service butcher shop is still a feature of the restaurant; patrons can order cuts and all of the meat for the restaurant is cut in-house.
On this trip, Guy Fieri is diving into meat mania. In Palm Beach, Fla., a butcher shop-restaurant emporium smokin' up brisket and beefing up the burgers. A joint in Houston, Texas, serving worldwide recipes like Latin-style pork belly and Caribbean oxtails, and, in Hilo, Hawaii, a historic spot dishin' out meaty pasta and amped-up loco moco.
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