City & State or ZIP Tonight, this weekend, May 5th...
City & State or ZIP
City & State or ZIP Tonight, this weekend, May 5th...
City & State or ZIP

The Butcher The Baker restaurant review, Marietta

pork belly appetizer (credit: Becky Stein)

pork belly appetizer (credit: Becky Stein)

In tomorrow’s AJC I have a review of The Butcher The Baker, a newish restaurant in Marietta. I gave it a grade of 3 stars.

The husband and wife team of Micah and Katie Pfister opened this restaurant last spring. The two originally met while working at Wolfgang Puck’s Spago — Bachelor Gulch in Colorado. After relocating to Atlanta, they spent time in the kitchen of Empire State South, Micah (our butcher) as sous chef and Katie (our baker) in pastry.

What they created was a fresh space with broad appeal. The Butcher the Baker asserts its unique voice on the square. Everyone is here by choice, not by default.

The rather large menu is built around local produce, much of which comes from four of the local farmers selling their harvest at the Marietta Square Farmers Market. Small plates dominate offerings, but a solid six entrees level the scale. And those entrees are what you’ll find the most composed and creative.

I can also get behind Katie Pfister’s desserts. She speaks my language with apples, cider, pumpkins and maple.

Subscribers can read the full review on

–by Jenny Turknett, Food and More blog

3 comments Add your comment


October 17th, 2013
2:58 pm

Wouldn’t waste my money on froo, froo Jenny’s opinion or review. What happened to restaurant inspections???

berry steve

October 18th, 2013
9:09 am

@donkey200… others have mentioned, you need a life with this need for restaurant inspections. Look them up and then maybe go to work.


October 19th, 2013
8:58 am

Nice review JT although I pity that your kids don’t get spider webs on the bushes this time of year. :>) Did the editor intend for three of the four on-line pic’s to be of the pork belly?