Many of you have already met the Alabama Cyborg a.k.a. Joseph C. Baker III, our local tech guru and beer aficionado. Taking over as Beverage Manager, he has imbibed the staff with copious amounts of beer knowledge and expanded our palettes beyond the realms of thirst quenching brews into the complexities of a beer pairing to match the most sophisticated night on the town. With our newly invigorated menu, he has several options in mind from our vast selection to compliment your meal.
Taking a step out of the ocean and onto the turf, Ryan Butler, is the newest addition to our team. As a fishmonger in his previous life, he brings a wealth of knife skill and passion for butchery to our ‘nose to tail’ approach to the meat department. You can see Ryan’s skill in masterfully wrapped porchettas, delicately carved hanger steaks and his refined sense of taste in perfectly seasoned sausages. He is always willing to discuss cooking techniques, give him a call for special requests or grilling advice.
Phillip Baio, formerly butcher of V. Richard’s, has come on-board as our new General Manager and Executive Chef. He brings over 20 years of experience in the restaurant industry to bear on the task of enhancing our menu using quality local meats and produce. Much as his Cajun fore-bearers have done, he enjoys combining a multitude of cuisines to produce new flavors and experiences. Whatever your gustatory needs, you can always chat with him about designing a fulfilling menu for your party or event here at Bottle & Bone.