Butcher Brothers Ready To Serve Up Fine-Dining Experience

Butcher Brothers Ready To Serve Up Fine-Dining Experience

The success of Viron Rondo Osteria on Highland Avenue in Cheshire is any restaurateur’s dream. With new restaurants also scheduled to open in the development at Stone Bridge Crossing, and Counter Weight Brewing Co., for one, bringing more area residents out for food and drink, it’s clear that Cheshire’s north end is becoming a destination. It’s no wonder that others in the restaurant industry are viewing the area as good for business, especially as commercial and industrial development continues nearby.

The newly-opened Butcher Bros. Steakhouse is one family business that is not holding back on investing in order to make its location, at 1410 Highland Ave., work for the long term.

Excitement in town for the new restaurant was apparent during a ribbon-cutting ceremony on May 17. Heavily promoted by the Cheshire Chamber of Commerce and well-attended by community leaders and other locals, the event was an opportunity for the Redzic family to show off their chops, pun intended.

Other enterprises have tried and failed in that same spot. But each of the Redzic brothers brings decades of restaurant experience, both in the front and the back of the house, as well as the capital and vision to create a high-end dining experience in Cheshire’s north end.

Tony Redzic, one of the eponymous Butcher Bros., was working the front of the house at Wednesday’s ribbon-cutting and greeted visitors as they arrived. He explained that the family, which traces its roots to the Balkan nation of Montenegro, has been in the butcher business for about 300 years. Together, the brothers have owned and operated several restaurants in New York City, including Paul’s in Times Square. More recently, Tony himself worked as a manager at Wolfgang’s Steakhouse on Park Avenue in Manhattan.

This is their first steakhouse in Connecticut.

The building was formerly home to other steakhouse businesses including Bone-In Prime and Red Fox. Although the previous owners also originally hailed from Montenegro, they are related more by geography than family, says Tony.

Recognizing a good location opportunity, the Redzics have committed a considerable investment into giving the space an upgrade.

A new walk-in wine cooler contains a mix of offerings from various regions in the United States, as well as France, Italy, Chile, and Argentina. It could soon also offer wines such as Montenegrin Vranac, or other Balkan specialties, which compare favorably to the world’s best, per Tony.

One feature of the new space is a window in the front of the house where guests can see a selection of the meats. Choice cuts from a Pennsylvania farm are aged in a 28-day process that enhances the flavor and quality of the meats, as Tony explains.

New booths and other upgrades to the restaurant’s interior have created opportunities for a date-night atmosphere, as well as spaces for a corporate event or business lunch.

A cigar patio, more parking, and new landscaping for the front, are also planned for the restaurant, although some will be subject to official approvals.

“We’ve been working really hard to get everything ready for this,” Tony stated.

For the ribbon-cutting event, Butcher Bros. waitstaff circulated with samplings of many menu items including a truffled bruschetta, grilled chicken skewers, and jumbo shrimp, creating the overall atmosphere of a multi-generational family wedding on a bright and sunny Wednesday afternoon. The brothers also presented bite-size portions of their signature dishes, including rack of lamb and porterhouse steak.

The Town of Cheshire showed its support with Town Manager Sean Kimball and Economic Development Coordinator Andrew Martelli in attendance for the ceremony. Town Council members Sandy Pavano, David Borowy, and David Veleber were also on hand to show their support for the new business.

Legislative aides Ruchi Sheth and Ryan Jones from U.S. Congresswoman Jahana Hayes’s (D-5) Waterbury office came to commemorate the opening of the steakhouse with a certificate of appreciation for the Redzic brothers’ investment in the community.

Executive Chef Dino Redzic addressed the gathered crowd, declaring, “We’re proud to show what we know and what we do.”


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