Odd Lots The Business of Butterworth's, the Hottest New Restaurant in Washington DC
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Jan 2, 2026 
Bart Hutchins, the chef-owner of Butterworth's in Washington, D.C., shares insights into the thriving dining scene amid political shifts. He discusses his unique sourcing approach from Amish and Mennonite farmers, navigating post-pandemic labor shortages, and the challenges of menu design. Bart reveals how a great burger can overshadow culinary creativity and shares tips on building supplier relationships. He also reflects on the atmosphere that keeps diners coming back, balancing Instagram trends with timeless comfort.
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Let Farmers Drive Your Menu
- Work directly with farmers and let weekly harvests shape the menu instead of chasing global, year-round supply.
- Preserve surplus (canning, curing) to provide seasonal items in off-seasons.
The Curse Of A Signature Dish
- A single highly desirable menu item can crowd out a chef's broader culinary aims by dominating orders.
- Hutchins avoids burgers because their popularity prevents diners from exploring other, more creative dishes.
Local Deliveries From Amish Farmers
- Hutchins avoids big distributors and often receives deliveries directly from local Amish farmers.
- An Amish supplier even holds the restaurant key code and drops produce off early to avoid city traffic.
