A Fork on the Road

Gourmet butcher branches out with Wynwood beer garden


If you go

Place: Butcher Shop Beer Garden & Grill

Address: 165 NW 23rd St., Miami

Contact: 305-846-9120, thebutchershopmiami.com

Hours: 11 a.m.-midnight Wednesday-Friday, 6 p.m.-2 a.m. Saturday, 11 a.m.-3:30 p.m. Monday-Tuesday

Prices: Appetizers $6-$24, salads $10-$12, burgers/sausages $7-$12, steaks $14-$38, sides $5-$6

Main Dish

Bratwurst in Beer Sauce

This dish, adapted from ‘Spoonfuls of Germany” by Nadia Hassani (Hippocrene, 2004,) is good with mashed potatoes.

6 bratwurst, simmered in water to cover and drained

2 tablespoons vegetable oil

6 ounces (3/4 cup) beer

6 gingersnaps, crushed

Heat the oil in a large skillet, and sauté the bratwurst over medium heat until cooked through and lightly browned on both sides. Remove from the pan. Deglaze pan with the beer. Add gingersnaps and simmer over low heat until cookies are dissolved. Season with salt and pepper to taste and pour over brats. Makes 4 servings.

Per serving: 393 calories, 69 percent calories from fat, 29.5g fat (10.7g sat fat, .6 g mono fat), 60 mg cholesterol, 11.3 g protein, 15.6g carbohydrates, .2 g fiber 835mg sodium.


Walk past the garden with planters of flowers, past the outdoor bar and through an industrial dining space with communal tables to reach the counter at Butcher Shop Beer Garden & Grill. Pick what you want from the glass case, and place an order. For lunch there are sandwiches, salads and sausages. The dinner menu includes steaks, short ribs, pork chops and fish.

Ukrainian-born owner Igor Niznik left Russia 40 years ago, immigrating to Brooklyn. He learned how to cut meat from an Italian butcher, and took up the trade. Ten years ago he bought a gourmet butcher store in Palm Beach Gardens that provides all the meat and sausages here.

Niznik’s son Fred runs the place in a gutted warehouse converted into a retail space. Father and son helped chef Dustin Ward forge the menu with the idea of bringing folks together over good food and brews.

Get a jump on Oktoberfest with a chicken schnitzel sandwich on toasted rye with honey mustard or pan-seared potato and cheese pierogi in sour cream sauce, paired with a draught Hoegaarden wheat beer spiced with coriander and orange peel.

There’s also turkey sausage, spicy Italian chicken links, bratwurst, knockwurst (like a thick, garlic-laced hot dog), horseshoe-shaped smoked kielbasa and delicate veal weisswurst served on a pretzel bun with sauerkraut, good with potato salad speckled with mustard seeds.

Burgers range from sirloin and organic turkey to bison with bleu cheese and lamb with feta and mint jelly mayo. A Belgian waffle topped with bacon ice cream and candied bacon ends your meal with an oink.

Linda Bladholm is a Miami food writer and personal chef who can be reached at lbb75@bellsouth.net.

Miami Herald

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