Since opening on July 4, Dave the Butcher has been redefining what a butcher shop can be. David and Melissa Mountain’s Main Street storefront is equal parts whole-animal butchery, neighborhood market, and casual cafe—a place to pick up a ribeye, linger over a sandwich, or catch up with the couple behind the counter. Now, the Mountains are extending that vision into the evening with a new dinner service that has quickly found a following.
Dinner is currently offered Fridays and Saturdays from 5pm, with Thursdays coming soon and reservations opening later this month. The menu leans Basque in spirit, with a mix of small plates, vegetables, and house-butchered meats.
At Dave the Butcher, the appeal extends beyond meat. The kitchen turns out blistered Jimmy Nardello peppers with garlic and lemon zest ($12), crispy patatas bravas with romesco and aioli ($12), a slow-cooked ratatouille ($15), and seared caraflex cabbage in a sage-maple vinaigrette ($13). The vegetable dishes are carefully composed, emphasizing flavor and texture rather than simply serving as sides for carnivores.
For meat eaters, the kitchen serves chicken liver mousse with apricot jam and pink peppercorns ($14), albondigas in sofrito ($15), steak tartare with anchovy, parsley, and piment d’espelette ($22), and duck confit with frisée salad ($24). Diners can also select a cut from the butcher case to be cooked to order as a txuleta—Basque for “chop”—for market price plus $15.
Dinner is complemented by a playful cocktail list. The Gintonic ($12) balances gin with peppercorn, rosemary, grapefruit, and lime for a drink that feels both classic and fresh. Other highballs include the Basque-inspired Butano with Patxaran, blood orange soda, Campari, and apple cider vinegar ($12), and the Kalimotxo, a red wine-and-Coca-Cola blend lifted with Luxardo syrup ($12). Spritzes ($15) range from the familiar Aperol to the herbal Hugo, made with prosecco, mint, elderflower. Stirred and shaken drinks highlight classic builds with their own twists, from a Gold Rush, with bourbon, ginger, and lemon to the Gilda Martini, garnished with anchovy and piparra pepper. Like the food menu, the list will shift seasonally and is designed to work across the full spectrum of dishes.
The expansion into dinner joins a growing roster of offerings. Lunch is served daily starting at noon (closed Tuesdays), with sandwiches like smoked chicken with Alabama white sauce ($18) and the jambon beurre on baguette ($16). Sundays now feature Bad Luck BBQ, a revival of the Mountains’ popular summer pop-up, with brisket, ribs, pulled pork, bratwurst, and sides like corn pudding and fried potatoes. Looking ahead, they’ll be adding a new espresso machine, plus pastries and breakfast bites to make Dave the Butcher a true all-day destination.
For the Mountains, the shop is rooted in both tradition and personal history. Dave is a classically trained whole-animal butcher who worked at Michelin-starred restaurants and acclaimed butcheries; Melissa brings an event-production background and family ties to Basque cooking. The couple first met at Brooklyn’s House of Yes—she was an aerialist, he was behind the bar—and that blend of performance and service infuses their approach to hospitality.
Dave the Butcher is open Wednesday through Monday, 10am to 7pm. Dinner service runs Fridays and Saturdays from 5pm, with Thursdays to be added soon.
