What started out as a whole animal butcher shop concept in 2013 evolved and changed over the years to become a full-service restaurant, which was solidified by a location change in 2022.

Although there is no longer an on site butchery, it still has deep roots and influences in the restaurant. Bavette has always strived to honor old world traditions of quality and excellence by sourcing whole animals raised responsibly on small, local farms and custom cutting the meat, and therefore achieving  more sustainability and less waste. Bavette continues this practice with the restaurant through its menu, which sources meats from the same farms, with the same care given to the fabrication. Additionally, Bavette still sources meats for many customers on a special order basis, and keeps its retail freezer stocked with house made sausages and other cuts. 

The seasonal menu consists of salads, sandwiches, small plates, pates, cheese, and charcuterie boards. The restaurant truly is a farm-to-table restaurant, sourcing not only the meat but most of its produce from nearby farms. Going along with the thoughtful menu is a select and unique offering of craft beers, wines, and cocktails. In addition to the restaurant, Bavette Provisions is a retail section, featuring chef-curated items, such as Wisconsin cheeses, local charcuterie, artisanal jams, pickles, salts, vinegar, oils, and homegoods.

Karen Bell

Karen Bell is a Milwaukee native with over 20 years of culinary experience around the world. She has lived and worked in Chicago, San Francisco, Paris, Madrid, and Caracas, with each place adding to her culinary identity.

Along the way and as her career progressed, she became more interested in where our food comes from and how it gets to our plates. After opening and successfully running her own restaurant in Madrid, Spain, she decided to move back to Milwaukee to embark on a new chapter.

Opening a butcher shop was her way of carrying on a dying craft, honoring time-old culinary traditions as well as providing a direct link from farmer to consumer. When not in the kitchen, Bell has a passion for travel and food and wine from around the world and now leads food and wine trips to mostly Spain, but also Portugal and South America. Bell was honored to be nominated as a semi-finalist for James Beard Best Chef, Midwest region, in 2017 and a finalist in 2018.

Local Family Farms

At Bavette, we strive to source our products as locally, humanely, and sustainably as possible. We guarantee that every product in our shop has been raised and slaughtered according to our standards.

Local Produce

Pinehold Gardens, Produce with Purpose, Centgraf, Lone Duck, Buddha Baby, Shared Seasons, LOTFOTL, Mushroom Mike, Victory Garden Initiative

Regional Charcuterie

Underground Meats, Driftless Provisions, Smoking Goose, Tempesta

sustainable Farms

CDK Ranch, The Victory Garden Farm, Pinn Oak Ridge, Local Foods, Three Brothers Farm, Strauss

Wisconsin Cheeses

Roelli, Uplands Farm, Carr Valley, Hook’s, Holland’s Farm, Hidden Springs, Landmark Creamery, Bleu Mont dairy, LaClare Farms, Emmi Roth, Red Barn Farms, Nordic Creamery, Blakesville Creamery