Chef Stuart Tracy works in Butcher & Bee's backyard garden (left). The bánh mì topped with herbs and fish sauce. Photographs (2) by Drew Somerville
April 25, 2012
Buzzing Over the Bánh Mì
Get the recipe for Butcher & Bee’s Vietnamese sandwich and hit up this Sunday’s Gullah-Geechee dinner
written by Kinsey Gidick
Heard a buzz just off of upper King Street lately? That would be the sound of everyone from Tasting Table to GQ magazine to John T. Edge gushing over Butcher & Bee restaurant. Since opening last October, the eatery has been a hive of activity, with chef Stuart Tracy serving lunch and a late late menu of locally sourced veggie muffulettas, roast beef sammies, Cubans, chicken schnitzel, and MiBek Farms patties.
But perhaps the most beloved of B&B’s items is the bánh mì sandwich–a culinary mashup courtesy of French colonialism in Vietnam. “It’s the Asian nation’s answer to the New York City hotdog,” says Tracy. We caught up with the in-demand chef back in April to get his bánh mì secret recipe. To make the baguette filled with pork pâté and a variety of herbs, pickled veggies, and fish sauce, yourself, click here. If you have a hankering for even more delicious Vietnamese food, check out B&B's Facebook and Twitter pages for posts on their popular Vietnamese pop-up dinners with the Nguyen family.
And for an equally unique taste, the restaurant is dishing up a Gullah—Geechee supper this Sunday evening in partnership with The Cocktail Club’s chef B.J. Dennis. Guests are invited to enjoy a menu of Awendaw baked grits with crab butter, shark steaks with sweet and hot peppers, and deviled stuffed crabs, along with much more. Everything can be enjoyed a la carte or family style, and walk-ins are welcome.
For more information on the Gullah—Geechee dinner, click here.