“There’s a certain segment of diners who really crave something a little more fun,” Sarber said.
The menu has something for everyone, including USDA prime cuts, Wagyu, caviar, shredded truffles, gold leaf options, fresh seafood, and scratch pasta . SOB also promises memorable desserts and a drinks menu with a variety of cocktails.
“In line with our brand, what we love to do is create experiences. The same is true with Agave & Rye. When you walk through our door, we want the whole experience to be something you will remember. Not only the decor, but also great photos and desserts. It’s literally something you can’t wait to come back to,” Sarber said.
One of the new specialties on the menu is a Japanese Wagyu prepared with an A-5 Wagyu.
“We sell it every day. It’s so popular,” Sarber said.
Son of a Butcher offers 11 appetizers for “Get the Party Started,” including Million $$ Deviled Eggs with sweet and spicy bacon, pickles, and gold leaf, plus other selections like Shaved Truffle House Gnocchi and Grilled Shrimp Cocktail.
A chili lobster bisque is one of the new menu items, and it’s quickly becoming a favorite. Japanese crab cakes are also new for fall.
The cheese and meat boards are also popular with diners. Customers can order a build-your-own charcuterie platter with a selection of meats, cheeses, and other add-ons like House Pickles, Fresh Berries, and Kalamata Olive Tapenade, to name a few.
A few of the SOB Steak options include a 12 oz. and a 16 oz. Premium NY Strip, a 12 oz. Prime Ribeye and a 12 oz. Filet mignon with bone.
Customers can “top it off” with items such as snow crab cluster or a butter-poached lobster tail as well as black peppercorn or truffle butter, among other choices.
The restaurant offers other popular dishes such as Chilean sea bass, fresh clams, SOB roast chicken, lamb chops, etc. The menu also includes a number of vegetarian options, which have just been introduced for the fall.
A savory butternut squash bread pudding has already become a favorite. Caramel apple pie, tiramisu, cookie flight, and milk are some of the other notable dessert choices.
Hours of operation are 4 p.m. to 10 p.m. Monday through Thursday, 4 p.m. to 11 p.m. Friday and Saturday, and 4 p.m. to 9 p.m. Sunday.
Son of a Butcher Steakhouse is located at 7630 Gibson St., inside Shindig Park at the Liberty Center.
