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The Bolyard’s team, from left, Jake Rowan, Ryan Summercamp, Faith Beasley, owner Chris Bolyard, chef Remi Didry, manager Bob Komanetsky and Zach Cowee. Not pictured: Sam Rice, Cullen Delaney, Micah Gray and China Murphy. Credit: Meera Nagarajan
The dining room seats 40. Credit: Meera Nagarajan
Bolyard’s Meat & Provisions is open from 11 a.m. to 7 p.m. Monday through Friday, 9 a.m. to 5 p.m. Saturday and 9 a.m. to 2 p.m. Sunday. Credit: Meera Nagarajan
Diners can watch the butcher shop at window seats. Credit: Meera Nagarajan
The sliced pâté en croûte comes with local lettuce, pickles and beer mustard. Credit: Meera Nagarajan
The spring salad is served with grilled asparagus, ‘nduja Hollandaise, sausage hushpuppies, local greens and preserved lemon. Credit: Meera Nagarajan
The charcuterie board rotates but will come with four house-made charcuteries, pickles, grain mustard and toast. Credit: Meera Nagarajan
The seasonal quiche sees tomato confit, smoked chicken, grilled asparagus, herbs and local cheddar served with local greens. Credit: Meera Nagarajan
Bolyard’s smash burger comes with two 3-ounce smash patties, local cheddar, bread and butter pickles, garlic-mustard aioli and a Companion Bakery bun and is served with tallow-fried french fries, and a choice of either gochujang aioli, fermented ketchup or black garlic aioli (pictured). Credit: Meera Nagarajan

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Meera began working at Sauce in 2008 and is responsible for the design of Sauce Magazine. She has a masters in journalism with an emphasis in magazine design from Mizzou and she has a habit of hoarding...