While researching Grand Rapids restaurants, Butcher’s Union stood out as a must-visit “meat and whiskey” gastropub. Whiskey’s not my thing, but meat? Count me in! I read they didn’t take reservations, but they do offer them through Resy—a move I highly recommend. Arriving early Friday afternoon, I found the place buzzing but snagged a patio table, which was a delight! I also caught Happy Hour (HH), served Monday–Friday from 4–6 p.m., a perfect start to my meal.

I kicked things off with the Crispy Potato Nachos, served in a bowl that looked more like a salad than nachos. These fried potatoes, layered with queso, spiced ground beef, and house hot sauce, were topped with shredded lettuce, halved cherry tomatoes, pickled Fresno peppers, cilantro, and crème fraîche. Don’t expect traditional “crispy” nachos—these were softer but packed a spicy punch. If heat isn’t your thing, steer clear or request extra crème fraîche to tame the fire. I’d order them again, maybe with more queso to balance the spice.

During HH, I tried the Blackberry Margarita, but it was forgettable, lacking bold blackberry flavor. I’ll leave margaritas to Mexican restaurants next time. The Westsider, made with Butcher’s Union citrus vodka, lime juice, simple syrup, and a hint of mint, was light, refreshing, and a steal at HH prices—I’d order it again. My favorite, though, was the Daisy Du, a crisp, citrusy blend of citrus vodka, lemon juice, simple syrup, and grenadine. The drink menu also boasts over 100 whiskeys, draft beers, and whiskey flights for enthusiasts.

For the main course, I wavered between steak and salmon but followed my server’s advice and chose the Faroe Islands Salmon. I couldn’t have been happier with my decision! Skin-on, lightly seasoned, with a crispy exterior and a moist, buttery interior, it melted in my mouth. Served with romanesco, marble potatoes, baby shrimp, sauce au poivre, capers, and fresh dill and chives, this dish is a must for salmon lovers.

My companion’s 6 oz Wagyu Tenderloin from Snake River Farms was equally impressive—juicy, flavorful, and cooked to a perfect medium-well. It came with Yukon Gold potatoes, roasted cauliflower (which I loved, as my friend passed on it), garlic butter, and a rich black truffle hollandaise. The cauliflower was so well-seasoned it needed no extra salt or pepper.

Dessert was a no-brainer, and my server’s pick, the Chocolate Mousse Cake, didn’t disappoint. If you love coffee, chocolate, and hazelnuts, this is your dream dessert. Smooth, creamy chocolate mousse sat atop a hazelnut brownie, topped with chocolate ganache and hazelnut praline crumble (with real hazelnut pieces), all nestled in coffee crème anglaise. Not overly sweet, it was one of the best chocolate desserts I’ve ever had.

Butcher’s Union’s warm, cozy interior, complete with an indoor-outdoor area with hanging plants, creates a unique vibe. A “music man” curates seasonal playlists, adding to the patio’s charm, though the lively indoor chatter can drown it out. With generous portions, stellar service, outstanding food, and fair prices, Butcher’s Union is a Grand Rapids gem. I can’t wait to return!

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