The high stool seatings and the tight tables encourage communal dining with a lofty chance of alcoholic tipples, the open bar making sure to fortify those thirsty needs.
I have heard negative things said about Butcher Boy but I quite like the restaurant and would return to it.
Dishes worth trying include the Iberico Pork Belly (S$32), the Duck Banh Mi with Liver Pate and Sriracha ($18) and the foolproof Fried Chicken Bao with Yuzu Kewpie (S$18).
The scallop dish was the creation of one Andrew Walsh, a chef with an illustrious career in the international culinary sphere who used to helm the kitchen at Esquina.