Barred Owl Butcher & Table


The phrase "Farm-to-Table" has become quite popular in recent years. When we hear the phrase, our minds often go to produce. Barred Owl Butcher & Table, in Columbia, Missouri sought to embrace the full Farm-to-Table movement which also extends meat, an often overlooked aspect of the movement. 

Partners Ben Parks, Josh Smith, and Brandy Hughes have been a part of the independent restaurant community for a number of years. United through their love of charcuterie and desire to open a "meat-centric" restaurant, Barred Owl opened October 2016. Their artisan butcher shop followed in the summer of 2017. Since opening, Barred Owl has become a significant player in the Columbia food scene.

Barred Owl's heart goes beyond locally sourced meats to include a focus on the whole animal. This means Barred Owl prioritizes zero waste; they strive use every part of the animal. One of the biggest challenges of this commitment, Ben told us, is figuring out what to do with the remaining animal fat. They've discovered several creative uses for the animal fat, such as soap

The majority of Barred Owl's animals come from within 50 miles of Columbia. This results in a truly special charcuterie program and butcher shop where you can find comfort in knowing that your meat is locally raised and butchered, setting Barred Owl apart from other butcher shops and meat retailers in the area. While the cost may be slightly higher, you won't be disappointed by the quality.  

One of Barred Owl's happy accidents is their cocktail program. Andrew Ruth, their bar manager, put Barred Owl at the center of the revival cocktail culture. They've used fresh, locally sourced ingredients to craft a one-of-a-kind menu that you won't want to miss the next time you're visiting the restaurant. 

Barred Owl is open 11am to 10pm Tuesday through Saturday (bar open late). 

Cassie LeeComment