Restaurateur Johnny Carros and Chef Jon Thompson (who are partners at Sugarbacon Proper Kitchen) will open Butcher Board next Wednesday, May 25 on the square in McKinney’s historic downtown.
The fast-casual restaurant will specialize in sandwiches using bread from Village Baking Company and hand-carved cuts of meat. There will be 10 sandwiches to choose from, highlights include garlic and herb-crusted porchetta with apple-jalapeño relish, arugula and cabbage; smoked roast beef with caramelized onion au jus, horseradish cream, peppery green mix; and meatball loaf made with meatballs stuffed with mozzarella, and topped with tomato sauce.
“Our sandwiches mostly focus on large, hot roasts, that are hand carved to order,” says chef Thompson in a statement. “When you walk into Butcher Board, the first thing you see are large cuts of juicy meat being sliced. We bring together many of the best aspects of a barbecue joint, a deli, and bakery. Some of the meats that we don’t slice by hand we slice on the deli slicer, such as smoked turkey, honey glazed ham, and roast beef. We smoke brisket, pulled pork and turkey breast all using traditional barbecue methods. We bake Village Bakery’s ciabatta bread to bring the perfect crisp crust. We are excited to open this in downtown McKinney as we hope to fill a much needed gap for sandwiches.”
Butcher Board is located at 216 W. Virginia Street, Suite 102 in McKinney. Hours of operation will be Monday through Thursday from 11 a.m. until 8 p.m., Friday and Saturday from 11 a.m. until 9 p.m., and Sunday from 11 a.m. until 3 p.m.
