We had the good fortune of connecting with Daniel Ramos and we’ve shared our conversation below.
Hi Daniel, have you ever found yourself in a spot where you had to decide whether to give up or keep going? How did you make the choice?
Luckily for me throughout my whole culinary career I have not had to make a give up decision. I consider myself extremely blessed that through every tough moment there has been a reason that led me to the next step. I cant even keep count of times that I was close to giving up on something. Sometimes I just could not get behind the decision and them all of a sudden something happens and for always the right reason. So for me I just keep going and never give up.
What should our readers know about your business?
We have been working on opening The Butcher & The Bar ,a full-service retail butcher shop, premium bar, and dining venue. The Butcher shop side will be a whole animal butcher featuring regionally sourced and clean meats and food. The bar emphasizes local and regional liquor, wine, and beer. Our “premium, not pretentious” experience with an old-school vibe is what will set us apart from other bars. For me what I am most excited about is sharing my passion for food with the community. I cant wait to tell the story of what we made, where its from, and who grew it, with our customers. Getting to this point was not an easy road but that is the way for success. I started Red Splendor Sausage in 2015 as a side project to produce clean sausages and bone broths made with local meat and organic ingredients. For years my partner and I worked as chefs full time at a country club and made sausage after our shifts to get ready for the weekly green markets. We always knew we were to become a butcher and sandwich shop. Those were some really tough times that pushed us and our families to the edge. I don’t ever want to see those days again. Things got slightly easier and the light at the end of the tunnel became brighter when we all officially became partners and started planning The Butcher and The Bar. The biggest lesson I learned from all this is that I cant do it alone. I’m so fortunate to be part of a team that is as driven by their passion for service, butchery, and business as I am about food. I cant wait to share The Butcher and The Bar with the world.
Any places to eat or things to do that you can share with our readers? If they have a friend visiting town, what are some spots they could take them to?
I’m a big fan of supporting the chefs restaurants that are community driven. First day since this place is near the airport I would take my friend to Aioli in West Palm Beach. I cant say enough good things about the Hackmans and the Aioli team. On my way out of Aioli I would make sure we get some bread to take home since we would be having plenty of home cooking too. During each day we would go check out our fantastic selection of local breweries. I’m a fan of Copperpoint, NOBO and for sure we would be a Mathews for some great beer and live music one night. While visiting breweries I would look for Rolling Chefs to get some great food truck grub. For a great dinner out we are definitely going to Driftwood in Boynton Beach. Chef Jimmy has been incredible with his efforts to support local farms. On Saturday morning we would head over to the Delray Beach Green Market. Red Splendor Sausage has been a vendor there for three seasons. I am so proud of the local artisan products you can find there. The best tamales from Aurora’s Mexican Kithchen, vegetables from Swank Farm, Pitbull BBQ Sauces, Cpt. Clay Seafood, Mozzarita cheese. and many more great products. After the market we would hang out in Dowtown Delray for drinks then a steak at Cut 432. We would end our week having pastries and coffee from Del Sol Bakery in Boynton Beach just before we head back to the airport.
Shoutout is all about shouting out others who you feel deserve additional recognition and exposure. Who would you like to shoutout?
There are so many people that have influenced me along my way but I want recognize two particular people that are with me right now. The first and most important is my wife. It takes a mentally strong women to be with a chef. Like most chefs I’ve chased perfection daily and it becomes an obsession that can ruin any relationship. She has been the rock through it all. The last three years especially I want to recognize her for supporting me while I have focused on the business. Which leads me to my next person I want to recognize. Like I said before I have always been led in the right direction at the right time when it supposed to happen. I met my business partner, Eric Anderson while I was working as a Sous Chef in a country club. I wouldn’t be in the position I am now without Eric as a business partner and friend. I consider Eric as a mentor that I can learn a lot from. Each partner has a role we excel at and for The Butcher and The bar, Eric’s is the down and dirty business side of it. I’m very lucky to have a partner/mentor like Eric.
Facebook: The Butcher and The Bar
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