A Maplewood mainstay recently expanded. On May 14, Bolyard’s Meat & Provisions debuted in a new space just a block away from its original storefront. With a footprint around two-and-a-half times larger than before, the whole-animal butcher shop can now offer a larger quick-service food menu and plenty of dine-in seating to coincide it.
Co-owners Abbie and Chris Bolyard originally opened Bolyard’s in late 2014, specializing in local, pasture-raised meats and housemade provisions. As reported by Feast in October, Bolyard’s now fills the 4,200-square-foot space previously occupied by The Dubliner, which closed in April.
“It was always a dream of ours to have a restaurant and a butcher shop in the same space,” Chris says. “It just makes so much sense from a numbers standpoint. This way, we’re able to better utilize the whole animal.”
The bright, remodeled space features 40 seats in the dining area and windows that overlook the cutting room for visitors to observe butchery at work. According to Chris, the overarching theme is transparency, and he encourages customers to engage with his butchers and staff to build a better relationship with their food.
In addition to a full butcher’s menu at the counter featuring beef, lamb, pork, poultry, fresh sausage, charcuterie, smoked meats and deli meats, guests can also choose from grab-and-go provisions in a set of coolers such as stock, fermented veggies, sauces and more.
The prepared food menu features six popular sandwiches from the original shop’s primarily carryout menu along with smash burgers, soups, salads, broth, charcuterie and sides including tallow fries that were made popular at Bolyard’s Burger Battle events. Additional side options include a seasonal veggie, a pickled and fermented veggie plate and pork rinds in rotating flavors such as ranch and curried kettle corn.
Sandwiches include highlights such as chicken salad with herb-marinated pulled chicken, pesto aïoli and ratatouille on a Companion brioche bun as well as one of Chris's personal favorites: the Reuben with pastrami, braised sauerkraut, fermented Brussels sprouts, Thousand Island and Swiss cheese on Companion rye bread. Bob’s Burger features two three-ounce smash patties with pimento cheese, fried green tomatoes and tomato chutney.
Additional space also opened up the ability for the Bolyards to offer beverages on draft. Choose from local craft beers, kombucha and hard cider on tap as well as Excel Bottling Co. fountain sodas.
A brunch menu is available Saturdays and Sundays, featuring items such as biscuits and gravy, a seasonal quiche and coffee from nearby neighbors Living Room.
“We’re still the neighborhood butcher, but we gave ourselves a makeover and are able to offer more. You can get an array of fresh cuts from the animals we get from local farms, have lunch or just come by and grab a beer to enjoy at the counter,” Chris says.
Bolyard’s Meat & Provisions is currently open Monday through Friday from 11am to 7pm, Saturday from 9am to 5pm and Sunday from 9am to 2pm.
Bolyard’s Meat & Provisions, 2733 Sutton Blvd., Maplewood, Missouri, 314.647.2567, bolyardsmeat.com