To celebrate its one-year anniversary, Boeufhaus is looking at its past to inspire the future of the breakout Ukrainian Village steakhouse. It has officially opened its butcher and deli counter, while also adding happy hour and an outdoor patio dubbed the "Rosésis."
"Were taking it back to what the original owner of the building intended," co-owner Jamie Finnegan says about opening the much-awaited butcher counter, which sits in the entrance of the former Polish deli. The new counter maintains the original meat hooks, scale, and subway tiles, while upgrading to a more modern cooler as well as marble counter with seating for four. Selections are a reflection of Boeufhaus' lunch and dinner offerings with dry-aged steaks, house-cured pastrami, "haus" bacon, sausages, and charcuterie. "It's exactly what we serve on the menu, just in its raw form," Finnegan adds.
A $68 dry-aged ribeye served at dinner will cost $45 out of the case, says chef Brian Ahern. Jonathon Deutsch, who has been breaking down whole Slagel hogs and sides of Creekstone beef since Boeufhaus' opening, butchers each cut by hand. Guests will also be able to enjoy an expanded selection of charcuterie, including terrines and torchons, to take home or eat in during the new happy hour. Specials, displayed daily on a chalkboard menu, range from the now-famous short rib beignets to country pâte as well as $5 draft beers, $6 wine pours, and $8 select cocktails.
Happy hour runs from 3:30 to 5:30 p.m. on Tuesday though Saturdays. The retail space is open from 11 a.m. to 7 p.m. on Tuesday though Saturday.