Smells of a Saturday afternoon barbecue and sounds of employees carving freshly smoked meat regularly captivate the senses at downtown McKinney restaurant Butcher Board.
At this carvery-style sandwich shop, employees serve by the motto “hack it, stack it.” Meat is smoked daily, with some offerings taking anywhere from 24 hours to seven days to marinate and cook, Chef Partner Jason Ferraro said. The meat is then sliced to order.
“The levels of beef flavor, real flavor, is something that I haven’t tasted in a long time, and especially to be able to do it in a sandwich concept, it’s real stuff,” Ferraro said. “That’s kind of our big thing—all substance, no fluff.”
Butcher Board opened in downtown McKinney in May 2016. Nearly two years later, the restaurant opened a second location in Frisco.
