What started out as a butcher shop concept, has evolved and changed over the years to become a full service restaurant and butcher shop concept. On the one hand, Bavette is a modern rendition of a time honored tradition, which is that of the neighborhood butcher shop. Through the butcher shop, Bavette strives to honor those traditions of quality and excellence by sourcing whole animals raised responsibly on small, local farms and custom cutting the meat. By getting in whole carcasses, Bavette achieves more sustainability and less waste. In addition, Bavette provides total traceability of its meat back to a singular farm and a singular animal. At Bavette, the consumer will enjoy complete transparency of its food moving from farm to plate. In conjunction with the butcher shop, Bavette is also a restaurant, serving these meats on a daily changing menu consisting of salads, sandwiches, small plates, pâtès, cheese and charcuterie boards. What you see in the meat counter and on the menu each week are all from the same animal. The restaurant truly is a farm to table restaurant, sourcing not only the meat, but most of its produce from nearby farms. Ina addition to the highly seasonal menu, there are chef curated retail items, such as Wisconsin cheeses, local charcuterie, artisanal jams, pickles, salts, vinegars and oil. Going along with the thoughtful menu is a select and unique offering of craft beers, wines and cocktails.