“The old ways meet the new ways,
one generation to another. “
The Hungarian Butcher uses pasture-raised, heritage breed hogs from local farms to create charcuterie, smoked and cured meats and specialties that wake up your tastebuds from the first bite.
His latest venture, is a kitchen takeover and collaboration with Tatoheads Public House on Parsons Ave. It’s bar food at it’s best with a strong Hungarian influence. You’ll find Hungarian specialties right along side elevated classics. Check out the HB@Tatoheads Menu and you’ll see why you need to get there. His menu at Tatoheads is available Tuesday-Thursday, 4-10pm and Friday-Saturday, 4-11pm.
You can also find his hand-crafted creations and take on traditional Hungarian food at Platform Brewing, every Saturday evening. Be sure to stop in, say hello, and order from our featured menu, updated weekly. You’ll see things like our own: Highbrow Barista Brat Burger with Platform Brewery Coffee Rye Pale Ale, Caramelized Peppers & Onions, Guggisberg Swiss, Mixed Greens, HB Mustard, on a Brioche Bun from Dan the Baker. Or try our, Haluski & Sausage with Hungarian Kolbasz, Haluski, and Sour Cream.
PRE-ORDER A CHARCUTERIE BOARD
Give us some advanced notice and we can pull together a delicious selection of meats, cheeses, fruit and bread/crackers for your next gathering. Products rotate and change frequently, we will work with you to create a plate that suits your individual tastes. Contact us via phone at (614) 805-0760 or via e-mail, Contact Us, to place an order.
This is who we are and what we do best. We make kolbaz (sausages of all types), szalonna (bacon), sonka (ham), lonza and specialties like head cheese, and liverwurst pate.
Contact us via phone at (614) 805-0760 or via e-mail to place an order >> Email Us!