Butler's Eighteen East Restaurant does not currently offer a confirmed happy hour. The bar features full food and drink menus across 42 verified items, available in full detail below.
Recipe for Success: The Art of Wine Pairing in Your Restaurant
The Twenty Most Important Foods to Pair with Wine
Beef
A full-bodied red wine such as Cabernet Sauvignon or Bordeaux pairs perfectly with beef dishes
Chicken
Chardonnay or Pinot Noir is a great choice for chicken dishes, depending on how they’re prepared
Fish
White wines like Sauvignon Blanc and Pinot Grigio go well with fish, especially when served with lighter sauces
Pasta
Chianti is perfect for tomato-based pasta dishes, while a dry white like Pinot Grigio complements creamy pasta sauces
Pizza
Red wines such as Zinfandel or Sangiovese pair well with pizza toppings like pepperoni and sausage
Cheese
Pairing cheese and wine can be tricky but generally speaking, light cheeses go best with lighter wines while bold cheeses require bolder wines
Chocolate desserts
Port is a sweet dessert wine that pairs perfectly with chocolate desserts
Fruit desserts
Riesling’s sweetness matches fruit desserts’ acidity making them the perfect match!
Spicy fare —such as Indian cuisine—are better off paired up against sweeter whites from Germany’s Mosel region
Lamb
With its robust flavor, lamb pairs exceptionally well with full-bodied red wines like Syrah or Bordeaux
Oysters
A crisp white wine like Chablis or Muscadet complements the briny flavor of fresh oysters
Pork
A rich white wine such as a Viognier or a medium-bodied red like Grenache pairs well with pork
Duck
Pinot Noir is a classic match for duck, thanks to its medium-bodied structure and fruity flavors
Lobster
A buttery Chardonnay enhances the sweetness of lobster, while a crisp Sauvignon Blanc can balance its richness
Mushroom dishes
Earthy flavors of mushroom dishes pair well with an earthy red wine like a Burgundy or an aged Cabernet Franc
Grilled vegetables
The smoky flavor of grilled vegetables pairs nicely with a Sauvignon Blanc or a dry Rosé
Spicy foods
The sweetness and slight fizz of a Gewürztraminer or Moscato helps balance out spicy dishes
Shellfish
Albariño, a light and zesty Spanish white wine, pairs beautifully with a variety of shellfish
Foie Gras
Sauternes, a sweet white wine from Bordeaux, is a classic pairing with the rich flavor of Foie Gras
Sushi
Crisp and dry, a glass of Champagne or Prosecco complements the delicate flavors of sushi
Smoked Salmon
A fruity rosé or a crisp, high-acidity white like Chablis pairs wonderfully with smoked salmon
Additional Pairings
Tacos & Margaritas
The tangy, salty, and sweet character of a classic Margarita stands up to the bold flavors in a variety of tacos, from fish to carnitas
Sushi & Sake
Sake, a Japanese rice wine, perfectly complements the subtle flavors of sushi, enhancing the experience of each bite
Lobster & Champagne
The decadent combination of lobster and Champagne is a classic. The effervescence and crisp acidity of Champagne balance the richness of lobster beautifully
Eggs Benedict & Rosé
The acidity and lightness of a dry Rosé work perfectly with the creamy hollandaise sauce and salty ham of an Eggs Benedict
Barbecue Ribs & Syrah/Shiraz
The full-bodied, spicy character of Syrah or Shiraz can hold its own against smoky, sweet barbecue sauce on ribs
Grilled Vegetables & Sparkling Rosé
Sparkling Rosé provides a delightful contrast to the charred, earthy flavors of grilled vegetables, creating a satisfying balance
Caviar & Vodka
A traditional Russian pairing, the clean, smooth taste of vodka enhances the salty, briny flavor of caviar without overpowering it
Fried Chicken & Chardonnay/Sauvignon Blanc
A crisp, vibrant Chardonnay or Sauvignon Blanc can cut through the richness of fried chicken, providing a refreshing counterpoint
Burgers & Malbec
The bold, juicy flavors of a Malbec make it a perfect match for a savory, meaty burger