205-538-7106 | 2311 Richard Arrington Jr. Blvd. N. #200 | in Uptown

Meet Our New Management Team!

IMG_20150616_144408Many 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.

Meat Boxes this week…

You got the grill all warmed up on Memorial Day, now continue the good times with some tasty meat treats from Bottle & Bone.

In the box this week:
1# House Bacon
1# House-made Sausage
2# House Daily Grind (blend of brisket, prime rib eye, prime strip, tenderloin and house bacon!)
2 Bone-in FBPP Rib Chops
2 (8oz.) Bacon Wrapped Filet Mignons
1 Whole Free Range Chicken

Just $99 for all this meaty goodness!

Please place your order by noon on Wednesday for pick-up Friday afternoon. If you don’t you’ll only have yourself to blame for missing out on all this scrumptiousness.

And don’t forget that you can learn to butcher at our butchery classes!

Mother’s Day Specials

Open at 11am. Alcohol available at noon. Walk-ins welcome.

$6 Sausage and Sage Beignet
$10 Vulcan’s Eggs
(two eggs poached in sweet pepper marinara, crispy house lardo, pesto aioli)
$12 House Smoked Pastrami Hash
(golden potato hash, braised greens, Old Black Bear Coffee Delight Molasses)
$16 Prime Strip Loin
(grilled and sliced, two poached eggs, sauce bearnaise)
$14 Alabama Berkshire Pork Paillard
(caramelized granny smiths, sweet onions, tomato chutney aioli)
$8 Mimosas & Beermosas 

Steak Dinners are Coming

We’re so excited to announce that you’ll soon be able to choose a steak or chop out of the case and have us cook it for you for dinner. You can also add a delicious new side and a bottle of wine, a six pack of beer, or a bacon flight for an evening of pure deliciousness.

Pre-order tickets for our April 2nd preview party and taste the menu.

Your choice of salad:
seasonal greens
farro & olive

Your choice of hand-cut meat:
12-oz. ribeye
6-oz. filet
12-oz. Berkshire bone-in chop

Your choice of sauce pairing:
Herb butter
Mushroom gravy
Berry bordelaise
Truffle honey whipped lardo

Your choice of side:
McEwen & Sons coarse-ground grits w/ bacon fat
Mushroom ragout
Roasted confit potatoes
Sautéed kalettes

Two glasses of wine or Alabama craft beer

Welcome Phillip Baio!


We’re so excited to have Phillip Baio join our meat department. You might remember Phillip from V. Richards, where he worked as a butcher for the past three years.

He brings a ton of fantastic experience to our team, and we’re honored to have him.

He and Thyme and Bobby already have so many cool ideas for the butcher department and the restaurant that we can’t wait to implement!

Phillip also asked me to share these tips:

  • Our pork is Southeast Family Farms Berkshire pork, the absolute top quality and flavor in local heritage pigs.
  • We can special order nearly any meat, so don’t hesitate to ask.
  • All our fresh sausages are nitrate-free.
  • We’re happy to offer cooking instructions for our meats.

He chose the contents for next week’s butcher box, including our sausage, bacon, and house burger grind, plus Berkshire pork chops, filet mignon, and short ribs.

Order a butcher box>>>

Reinheitsgeborg: Beer Goggles this week

Hey folks! This week we take a barley journey into the heart of modern beer: Germany! A country which has affected the development of beer like few others, Germany knows how the magic of barley, hops, and water (and yeast!) come together to form a powerful array of deliciousness. This was etched into history by way of the Reinheitsgebot: the German Beer Purity Law.
This week we’re tasting:
Weihenstephaner Kristall Weissbier
Professor Briem 1809 Berliner-Weisse
Konig Pilsner
Left Hand Oktoberfest
Aecht Doppelbock

As always, it’s $10 which gets you the tasting and a $10 credit towards a beer purchase. Join us Thursday at 6:30 for a fun time! Jawohl!

Make Reservations for our Valentine’s Day dinner

NOTE: Reservations are now full

Valentine’s Day is Saturday, Feb. 14. Have a romantic dinner at Bottle & Bone, then stop by Octane for some sexy cocktails.

Bottle & Bone Valentine’s Day Menu
Reservations at 205-538-7106 or jen@bottleandbone.com

$35 per person includes entrée & dessert. Wine pairings available. You can also choose a bottle from our wine shop to enjoy with your meal.

Seared quail with white wine & chive gravy
Wild mushroom bread pudding
Micro greens
Braised short rib
Griddled sweet potato cake
Truffled beef jus
Micro greens

Baking Bandits espresso pots de crème with shortbread cookies
Baking Bandits brown butter apple galette with salted caramel

Octane Cocktails
New York cocktail
Pink Lady

Free valet parking.

(May we suggest you Say it with Meat — the perfect Valentine’s day gift?)

Merry Old English Ales – Beer Goggles this week

Hey folks! This week we travel across the pond (by way of delicious ale) to merry old England. Home to many of the great styles of beer we enjoy today, England has much to teach us about the wonders of barley. Join me this Thursday evening as we journey through its rich ale heritage.
The lineup is:
Theakston Old Peculiar
Hobgoblin Dark Ale
North Coast Old Rasputin
Trim Tab Nilbog
Southhampton Burton IPA

As always the cost is $10 and you get a $10 credit towards the purchase of beer of my Wall of Awesome. Event starts at 6:30.

01/30: Wine & Cheese Tasting

This Friday night from 5-6:30pm, Drew Sartin from International Wines & Craft Beer and Brian McMillan from The Cheese Advocate will host a wine & cheese tasting at Bottle & Bone.

There’s no cost to attend or taste, and we hope you can join us!

The Pairings
Old Kentucky Tomme (aged goat) – Bocelli Prosecco
Abondance (French Alpine Cow) – St Inocent Chardonnay
1 yr. Manchego or Ovelha (Portuguese Sheep) – Conde Villar Vinho Verde
Cabot clothbound cheddar – Paitin Barbera
Bayley Hazen Blue – Warres Warrior Port