5 /5 Mitch Adam: Butcher’s Union is one of the top spots in Grand Rapids for a reason, and our latest meal here proved why the kitchen is so highly regarded. We started the evening with the Peppercorn Slab Bacon, which was easily the highlight of the appetizers. It was thick, perfectly rendered, and had just the right amount of kick from the pepper, and sweet from the sauce.
For our main courses, I ordered the 8oz Wagyu Sirloin and my wife got the Swordfish. Both dishes were amazing. The Wagyu was incredibly tender and cooked exactly to my preference, while the swordfish was remarkably fresh and moist, which is often hard to find. We capped off the night with the apple cobbler, a warm and comforting dessert that provided a great finish to the meal.
The only real drawback to the experience was the pacing. The restaurant was clearly at capacity, and as a result, our waitress made us feel a bit rushed throughout the night. It felt like they were in a hurry to turn the table, which made it difficult to fully relax. Despite the hurried service, the food quality is undeniable and we’ll certainly be returning.
