A building that once pumped bass through a Grand Rapids nightclub now pours some of the best Old Fashioneds in West Michigan, and the transformation is the kind of story locals love to tell newcomers. Butcher’s Union opened in 2017 on Bridge Street NW, taking over the old Monte’s nightclub space and turning it into a steakhouse that somehow manages to feel dressy and laid-back at the same time.
The concept is simple on paper: great cuts of meat, a serious whiskey program, and cocktails that don’t cut corners. In practice, it’s become one of the neighborhood’s most talked-about dinner spots, drawing people in for wagyu, sprouts, and a bourbon list deep enough to keep even the pickiest whiskey nerd occupied for an evening.
What to Order
The Wagyu Sirloin gets mentioned again and again, and for good reason. It’s the kind of steak that makes a case for itself without much embellishment, and it sits alongside more familiar cuts like ribeye, New York strip, hanger steak, and tenderloin for anyone who wants a classic chophouse experience.
The crispy Brussels sprouts with bacon have basically become a signature in their own right. They show up constantly in conversations about the menu, which says something for a vegetable dish sharing a menu with wagyu tartare and pork belly finished in an al pastor glaze.
Beyond the steaks, the kitchen stretches into burgers, pasta, fish, and a rotating white chicken chili that regulars keep an eye out for. Dessert shouldn’t be an afterthought here either; the cheesecake and the bourbon apple crisp both have a loyal following, and the chocolate pot de crème is a solid pick for anyone who wants something rich but not heavy.
Weekend brunch is its own event, with a Monte Cristo and French toast anchoring the food side while a build-your-own Bloody Mary situation and flavored vodkas handle the drinking side. It’s a different energy than dinner, a little looser and a little brighter.
The Bar Program
Whiskey is really the backbone of the place. With more than 300 selections on the shelf, Butcher’s Union has built a reputation as a destination for bourbon and rye drinkers, not just a steakhouse that happens to have a bar. The cocktail list leans on the classics done well: Old Fashioneds, Manhattans, and mules that don’t skimp on quality ingredients.
Atmosphere & Décor
Inside, the lighting stays low and the wood stays dark, giving the dining room that old-school steakhouse glow without feeling stuffy. Round, button-tufted booths line the space, a nod to classic chophouse design that makes the room feel intimate without ever feeling cramped.
The bar area is prominent and clearly built to be a destination on its own, not just a waiting spot before dinner. Background noise is kept at a reasonable level, so conversation across the table actually stays possible even when the place fills up. There’s also patio seating for warmer months, offering a more casual, open-air alternative to the moody dining room inside.
Other Considerations
Do I need a reservation? You can book ahead through Resy up to a month out, but the restaurant also holds back half of its seating for walk-ins, so showing up without a reservation is still a real option, especially earlier in the evening.
What are the hours? Butcher’s Union is open Monday through Thursday from 4 to 11 p.m., Friday from 4 to 11:30 p.m., Saturday from 11:30 a.m. to 11:30 p.m., and Sunday from 10 a.m. to 10 p.m., with Sunday’s earlier opening tied to brunch service.
Can I bring a big group? Parties can be booked online up to eight guests; groups of nine to twelve need to call the restaurant directly, and twelve is the max party size they’ll accommodate.
Is there outdoor seating? Yes, there’s a patio, though like the walk-in seating inside, it’s first-come, first-served rather than reservable.
Butcher’s Union
📍 438 Bridge St NW, Grand Rapids, MI 49504
Website: https://www.butchersuniongr.com/
