The Butcher Bar, Waikīkī’s New Beefy Bistro

Deep-fried burrata with sourdough toast, and the steak sandwich with hand-cut double-fried French fries. Photo: Thomas Obungen

Recently arrived on the corner of Seaside and Kūhiō in Waikīkī, The Butcher Bar brings the casual, open-air atmosphere we know from its neighboring brother restaurant, Aloha Steak House. And like its older sibling, it doesn’t compromise on quality with its dry-aged steaks and other premium meats.

Steakhouse trimmings here get a second life. Burger patties made with bits from rib-eyes, tenderloins and striploins are met with bone marrow, Havarti cheese and bacon on a brioche bun to create the unctuous Marrow Burger ($17). A menu of beefy entrées and shareable chophouse appetizers with bistro flair are backed by spirit-forward cocktails and wines.

Beef dry-aging over various periods becomes the focal point. Photo: Thomas Obungen

The Butcher Bar, part of the Zetton restaurant group, was born from the need to be more sustainable. In addition to using steak trim, breads are baked in-house, potatoes are cut fresh into fries, and cocktail mixers are all crafted from scratch.

The $60 steak prix fixe supper, which includes a choice of a petite filet or rib-eye cap with sides, a dressed salad and dessert, is the way to go if dinner is the goal. The hand-cut double-fried French fries are hard to put down, and the deep-fried burrata with sourdough toast points is easily shared among four.

Lights dim at 7 p.m. Photo: Thomas Obungen

At 7 p.m., the lights dim to a warm amber glow to match flickering wax candles, to create a romantic vibe.

364 Seaside Ave., @thebutcherbar_waikiki