In July, Son of a Butcher supplemented the menu with a margarita, served frozen or on the rocks, the comeback chicken slider and a fry sleeve. These and the rest of the offerings are prepared with high-quality ingredients, many homemade or purchased from local vendors. Wagyu beef is sourced from A Bar N Ranch in Celina. Sodas come from Oak Cliff Beverage Works. Brisket is slow-cooked for 12 hours before making its way onto the burnt ends slider.
Reyenga incorporates layers of flavor in every menu feature. By integrating salty, sweet and acidic elements, the food reaches a culinary balance. In the PB&J slider, a neighborhood favorite, the sweetness of crunchy peanut butter, the acidity of blackberry jam and the saltiness of bacon play off of each other. What results is an elevated final product with blended flavors.
The classic is the most popular slider. A wagyu beef base is topped with American cheese, comeback sauce and pickles. Reyenga is partial to the hot mess, Son of a Butcher’s take on the Nashville hot. Chicken tenders are tossed in hot sauce and served on a potato roll bun with pimento cheese and a pickle.
“Everything is thought out. Everything is built in layers,” he says.
In August, Reyenga and his team focused on enhancing their milkshakes, available boozy and non-boozy. They had just begun making whipped cream from scratch.
The restaurant will continue offering neighbors’ favorite items, but unlike the building’s three peaks, the menu will not remain unaltered. As Reyenga spearheads culinary development, his thoughts are guided by a hypothetical: What would the son of a butcher serve at his own craft slider spot?
“We keep expanding and changing and creating,” Reyenga says. “We’re not stopping.”
Son of a Butcher, 2026 Greenville Ave., 469.862.8780
HOURS: 11 a.m.-10 p.m. Monday-Wednesday, 11 a.m.-11 p.m. Thursday, 11 a.m.-12 a.m. Friday, 10 a.m.-12 a.m. Saturday, 10 a.m.-10 p.m. Sunday