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OPEN NOW - The Butcher's Son VIRGINIA Beach, Hilltop East


A Beef, Pork & Poultry Chophouse

Antibiotic Free | HORMONE FREE

HUMANELY TREATED | locally harvested

 

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OPEN NOW - The Butcher's Son VIRGINIA Beach, Hilltop East


A Beef, Pork & Poultry Chophouse

Antibiotic Free | HORMONE FREE

HUMANELY TREATED | locally harvested

 

"This is our take on the classic American steakhouse.
The Butcher and I hope you enjoy."

-Brian Radford, Owner


"The Butcher’s Son is our take on the Classic American Steakhouse. I’ve always loved the feel and different styles of steakhouses. Old Chicago-based steakhouses have that rustic gangster feel; and while New York City has that as well, it seems a bit nuanced by a Wall Street or Broadway type of influence. Down south you see the Plantation style Chop Houses with New Orleans architecture or the Miami 'Copacabana' feel. I love them all and I think they are all part of our American story. We want to be a part of that story." - Brian Radford, Owner


Our Locations

 500 Battlefield Blvd S Chesapeake, VA 23322                                           1556 Laskin Rd Virginia Beach, VA

Restaurant HOURS                                                          Restaurant HOURS

Dinner // 5 - 10pm Weekdays                                                                       Lunch // 11am - 3 pm Monday - Saturday
Dinner // 5 - 11pm Weekends                                                                        Dinner // 5 - 10pm Weekdays
Sunday Brunch // 9am - 2pm Sunday Dinner // 5pm - 9pm                            Dinner // 5pm - 12am Weekends                                                                                                                    Dinner // 5 - 9pm Sunday

HAPPY HOUR                                                                         happy hour

Monday - Friday //  5 - 6pm                                                                          Monday - Friday // 5 - 6pm

Contact                                                                                 contact

757-410-5466 // info@butcherson.com                                                                        757-500-7550 // info@butcherson.com

 

 

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Dine With Us


Book a table in our restaurant

Dine With Us


Book a table in our restaurant

Reservations

A reservation is recommended but not required for parties of up to 8.

For 9 or more, please call the desired location below.

CHESAPEAKE

Call (757) 410-5466 from 10am – 9pm daily, or book online below with Zomato.

Zomato Book - Make Booking
 

VIRGINIA BEACH

Call (757) 500-7550 from 10am – 9pm daily, or book online below with Zomato.

Zomato Book - Make Reservation

We welcome our guests to view our private dining rooms. We take pride in accommodating all reservations, bookings, and buy-outs, and would love to discuss your party needs.

 
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The Butcher's son Team


Exceptional Staff | Refined Experience

The Butcher's son Team


Exceptional Staff | Refined Experience


Nick Clark

General Manager

Nicholas Clark has worked in the restaurant industry for nearly 15 years, always striving to reach the next step in his career by providing guests an exceptional experience. Nick began by bussing tables and washing dishes at Norfolk’s Freemason Abbey Restaurant & Tavern, where he quickly moved into the kitchen and developed a passion for culinary arts. Nick attended Tidewater Community College’s culinary arts program led by Chef Don Averso. Chef Don sent him to intern at Disney’s Artist Point in the Wilderness Lodge, where he was very fortunate to study under a collected group of talented chefs. Once Nick returned home, he met Brian Radford and Kevin Blair of Hell’s Kitchen and they promoted him to Kitchen Manager and eventually General Manager of HK on the Bay. For nearly 9 years Nick has worked closely with Brian on growing his concepts and continuously striving to exceed guest’s expectations, and in doing so was named Managing Partner in 2015 of The Butcher’s Son. 

"My goal always has been and always will be to enhance the guest experience by doing everything we can from the second a guest enters until the time they leave to make their visit with us a great one to remember."

BRIAN Gato

Service Manager

Brian Gato has been a part of the food service industry for over 18 years.  In 1999, he worked as a server at Jillian's of Waterside, where he met Brian Radford. He worked at Brian's first restaurant, Hell's Kitchen on Granby Street, from 2003 to 2005. In 2005, he moved to Florida where he gained 8 years of valuable management experience at several concepts. In 2014, he moved back to Virginia and began working for Brian Radford again at HK on the Bay until the opening of the Butcher's Son.

"To give real service you must add something which cannot be bought or measured with money, and that is sincerity and integrity."

PAIGE GONZALES

EVENTS COORDINATOR

Paige Gonzales has been a part of the service industry for 10 years. While going to ODU for marketing, she worked as a server at Outback steakhouse. In 2011 she started bartending at Croc’s 19th St Bistro and two years she later became the service manager. In 2014 she started working for Brian Radford at HK on the Bay.  January 2016 she was brought on as the event coordinator at the Butcher’s Son. The addition of Paige will increase our personal service with private parties and catering.