The Butcher’s Cellar Open to the Public

On Friday, May 17, 2024, The Butcher’s Cellar, the highly anticipated new restaurant from owners Matt and Tiffany Fatheree of Waco’s The Findery, in collaboration with Hell’s Kitchen Chefs Alejandro Najar and Alyssa Osinga, will officially open its doors to the public.

Located at 13701 Woodway Drive, the posh new eatery is nestled in Woodway, a suburb of Waco, Texas. A stunning and sophisticated restaurant and bar, The Butcher’s Cellar will feature an elevated menu of locally sourced small plates, seafood, and steaks served in a polished upscale setting with unexpected design elements throughout; as much a feast for the eyes as the palate. Dinner will be served on Monday-Saturday from 4:30- 10:00.

Conceptualized by the Fatherees, The Butcher’s Cellar has been close to two years in the making. Knowing it was imperative to find top-tier talent to create the menu for their passion project, Matt and Tiffany scoured the country for over a year until they found Chefs Alejandro Najar and Alyssa Osinga. Best known for their work on the wildly popular cooking competition show Hell’s Kitchen, the Fatherees were wowed by the chefs’ passion and drive and strove to lure them both, encouraging them to team up and combine their unique culinary styles and perspectives. The result – is an exquisite menu of chef-driven creations alongside lavish seafood and steaks.

The Menu


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Chophouse by definition but a globally-inspired culinary adventure in spirit, The Butcher’s Cellar menu is under the direction of Executive Chef Alejandro Najar (Season 21 finalist). The menu at The Butcher’s Cellar reflects a harmonious blend of global inspiration and local essence. Najar orchestrates a symphony of flavors with small plates like Roasted Bone Marrow and Lobster Tagliatelle and Chef de Cuisine Alyssa Osinga (Season 21 finalist)  brings her international experiences to life through sushi delicacies and seafood sensations, all sourced from nearby growers and fishermen. 

From Filet Mignon to a colossal 36-ounce Tomahawk, cuts are sourced from Iron Table Wagyu in Gatesville, Texas, and are complemented by a selection of inventive sauces and sides. The cocktail program at The Butcher’s Cellar, crafted by Bar Manager Ali Lindsey, masterfully blends timeless classics with innovative creations, offering a taste of the familiar as well as the unexpected.

The Space

Designed by Tiffany Fatheree and her design team from The Findery featuring designer Casey Leverton, as well as input from her husband Matt Fatheree and booth and tableware selections by Matt Koen, the 6,800-square-foot space will feature ample seating for 180 guests including the bar and lounge area, as well as a private dining room perfect for personal or professional gatherings. The stunning decor combines polished sophistication with unexpected design elements. 


Experience a thrilling culinary journey at The Butcher’s Cellar, where an enticing selection of small plates, exquisite seafood, and succulent steaks awaits in a sophisticated and upscale atmosphere!

Catch our conversation with the brilliant minds behind The Butcher’s Cellar on our latest podcast episode. 

For reservations and more information, visit their website or check out their updates on social media @butcherscellartx

Texas Tasty Team

The Texas Tasty Team is a dedicated group of writers and editors who love all things Texas. From food to culture, they share the best of the Lone Star State through engaging articles and captivating stories. Their mission is to inspire readers to explore and embrace the rich heritage and diverse offerings of Texas.