About Us
Welcome to Butcher and Barrel, Sacramento’s premier elevated casual dining experience nestled in the vibrant Downtown Corridor. We redefine the traditional steakhouse with a fresh, innovative approach—offering upscale cuisine in a relaxed, welcoming environment.
Our menu features exclusively prime halal steaks, carefully selected for their exceptional quality. While our steaks are not sourced locally, we prioritize premium, responsibly sourced meats to ensure the best possible dining experience. We do, however, focus on using seasonal ingredients, fruits, and vegetables that change throughout the year to reflect the bounty of California’s local produce.
At Butcher and Barrel, we think outside the box—imagine sharing a massive 50 oz tomahawk, flambéed tableside for a dramatic and delicious experience. Our culinary team crafts each dish with passion and precision, ensuring every visit is memorable.
Family-owned and operated, we are committed to serving you without the influence of big-box, frozen ingredient corporations. Whether you're celebrating a special occasion or just enjoying a night out, we invite you to experience Sacramento’s most unique steakhouse—where upscale meets casual, tradition meets innovation, and every meal is a celebration of quality and community.
Mission Statement:
“At Butcher and Barrel, our mission is to provide an exceptional dining experience through the use of the freshest ingredients available, genuine hospitality, and an unwavering commitment to quality. We treat every guest and team member with respect and take pride in being an active part of our community. Our goal is to create memorable experiences by combining outstanding food, elevated service, and a welcoming atmosphere where everyone feels at home.”
Pablo Antinao General Manager
Pablo Antinao discovered his passion for wine while studying Social Work in his native Chile. After moving to the United States in 2006, he pursued formal winemaking studies at UC Davis—an experience that ignited his lifelong dedication to the world of wine. He later earned his Certified Wine Professional credential from the Culinary Institute of America in Napa Valley and completed Levels I and II Sommelier certifications through the Spanish Academy of Sommeliers Julio Cayuela in Barcelona, Spain.
Over the past two decades, Pablo has built a distinguished career as a General Manager, Wine Director, and Sommelier across acclaimed restaurants and wine programs throughout California. His leadership experience includes Seven and Dolores in Carmel-by-the-Sea, Rootstock in Cupertino and Los Gatos, Bakai Wine Bar and Tapas in downtown Monterey, Vintage Steakhouse at Chukchansi Casino and Resort, 13 Prime Steakhouse in Clovis, and Eagle Mountain Casino.
In addition to his restaurant leadership, Pablo has shared his expertise as a wine educator throughout Northern California and the Central Coast. He has also collaborated with numerous Central Coast wineries, including Carmel Ridge, Joyce Vineyards, and De Tierra. In 2013, he co-founded Wine Stock SF, a successful San Francisco wine event celebrating regional winemakers and enthusiasts.
Pablo is also the author of TASTE: The Secrets of Wine and Food Appreciation, a guide exploring the art of pairing and sensory experience.
Today, he brings his extensive knowledge of wine, hospitality, and leadership to his role as General Manager of Butcher and Barrel Steakhouse in Sacramento, where he continues to cultivate a culture of excellence, warmth, and genuine passion for food and wine.
Michael Gray
Operations Manager
With a career deeply rooted in the culinary and hospitality industry, Michael Gray brings over two decades of experience and a steadfast commitment to operational excellence to Butcher and Barrel in Downtown Sacramento. As Operations Manager, he plays a critical role in supporting the restaurant’s overall performance, ensuring systems, structure, and standards are consistently executed at the highest level.
In his position, Michael oversees key operational functions including staff training and certification compliance, payroll, and internal processes that support the day-to-day success of the restaurant. His attention to detail and dedication to organization help create a strong foundation that allows the team to deliver a seamless and elevated guest experience.
Having been instrumental in the restaurant’s development since its inception, Michael remains deeply committed to its “farm-to-fork” philosophy and works closely with both leadership and the culinary team to uphold the integrity of locally sourced ingredients and quality-driven execution. Michael’s motto of, “Do It Right the First Time,” closely reflects Michael’s personal standard for accountability, consistency, and excellence.
Throughout his career, Michael has built a reputation for fostering strong, cohesive teams grounded in mutual respect and shared purpose. He believes that exceptional service begins behind the scenes, with well-trained staff, clear expectations, and a culture rooted in inclusion, authenticity, teamwork, and pride in the guest experience.
