Tune in to an all-new episode of CNBC’s Restaurant Startup every Wednesday at 10pm EST.

CNBC’s Restaurant Startup launches its third season on January 6th at 10pm EST. The show features hungry entrepreneurs and chefs competing for a chance to open their dream restaurant. Each week, two teams pitch their food ideas to investors Joe Bastianich, Tim Love, and Elizabeth Blau. One of those two teams will receive 36 hours and $7,500 to launch a “pop-up” of their restaurant and prove that they have what it takes to run a successful startup. If impressed, Joe, Tim, and Elizabeth will vie against each other to invest their own money in the restaurant concept.

In anticipation of the new season, CNBC asked me what I would do if I had 36 hours and $7,500 to pitch my dream restaurant concept to Joe, Tim, and Elizabeth. The result: Butcher & Baker.


Truth be told, this is actually an idea I’ve had for quite some time. As some of you may know, I am a baker and co-owner of a small café here in Southern California. What most of you don’t know is that my mother-in-law is a butcher. Knowing these two things, a friend of mine jokingly suggested that I open a restaurant called The Butcher, the Baker, the Candlestick Maker. The idea was originally too playful for me, but the more I thought about it, the more I knew this was the beginning of a great idea. Imagine with me, if you will, a world-class restaurant with a small butcher shop and bakery attached. Each business is unique in its own right but under the umbrella of one brand.

When I think of Butcher & Baker, I imagine Italian bistro meets fine dining. The interior is rustic and natural, but contrasted by clean lines and pops of bright white. Huge wooden beams tower from the ceiling to the floor and are met by white bistro tiles. Thick, handcrafted tables are covered with crisp, white linens and a single candle. The wait staff is dressed to the nines, genuine, and ready to offer guests both unprecedented customer service and an unparalleled knowledge of our menu.2016-01-03_0033

The menu would include items that highlight both butcher and baker, including daily selections of cured meats, Brie en Croûte, sandwiches, pot pies, a variety of premium steaks, and beef wellington. Table wine would flow freely, and a sommelier would be on hand to help guests navigate their way through our expansive wine cellar. Click here to view a sample menu.

Adjacent to Butcher & Baker is the bakery, which provides our restaurant with its breads and pastries while welcoming guests of its own who have stopped in for a sweet treat. Directly next to the bakery is the butcher shop. This old-fashioned, custom cut, neighborhood market provides customers with local, ethically sourced, and pasture-raised stock while simultaneously supplying the restaurant with all of its meat.


With 36 hours and $7,500, I would start with clearly showcasing my vision for Butcher & Baker by using the above mood boards, logos, and mockups as examples for the investors. Creating this feel in the physical “pop-up” would be essential to my pitch. Every detail would matter, from the dinnerware and table linens to the salt and pepper shakers and menus.

As far as what I’d serve the investors: Beef Wellington. Few dishes embody the concept of Butcher & Baker as perfectly as this classic, show-stopping dish. To prepare a Beef Wellington, a center cut beef filet is pan seared, brushed with English Mustard, and then covered in mushroom duxelles and sliced prosciutto. The entire thing is then wrapped in puff pastry and baked until the dough is golden brown and the steak is medium rare. It’s pure perfection!2016-01-03_00202016-01-03_00222016-01-03_0024

So, what do you think? Would Joe, Tim, and Elizabeth invest in my restaurant concept? Let me know in the comments below.

Be sure to tune in to the season premiere of CNBC’s #RestaurantStartup on January 6th at 10pm EST. This third season promises “a pinch of a perfect idea, a heap of hard work, a slice of risk, a dash of drama, and a peppering of attitude.”

GIVEAWAY: Enter to win 1 of 4 prize packages from the awesome folks at CNBC Prime and Restaurant Startup. To enter, simply leave a comment below. Terms and Conditions.

The value of each prize package is estimated at approximately $195.00 and includes: Setting the Table: The Transforming Power of Hospitality in Business by Danny Meyer, Chef Tim Love’s Grilling Set Flavors, Healthy Pasta by Joe Bastianich, The Busy Mom’s Cookbook by Antonia Lofaso, the Table Reservation Book by BookFactory, a Wine Pairing Towel Set, a Premium Popcorn Gift Set, and a Chef Works Chef’s Coat.

Be sure to check out my Twitter, Facebook, and Instagram for three additional opportunities to ENTER TO WIN!

Funny thing, “the butcher, the baker, the candlestick maker” is actually mentioned in episode one of season three. It’s fate.

This post is sponsored by CNBC Prime. The content and opinions expressed here are my own.
Irene Oseguera Martinez - January 4, 2016 - 10:48 pm

Love the concept!

Caroline BeGole Sa - January 4, 2016 - 11:08 pm

This is brilliant it’s provides ingredients to be local supporting smalll buisnesses and farmers in the area. On feeds into the other. You have covered all aspects. It all ties together.It is so hard (where I live ) to find a good quality resturant that is not “boxed” food. I’m excited to see the outcome 🙂

Anne Marie Gomez - January 4, 2016 - 11:11 pm

Fantastic idea. Homebaked goodness to enjoy while not having to do the cooking myself.

Michelle Gomez - January 4, 2016 - 11:14 pm

Your creativity knows no boundaries!! I would definitely eat at your Restaurant. It sounds like homemade goodness with fine dining service.

Linda Lee - January 4, 2016 - 11:18 pm

Only beef on the menu? How does that relate to Italian? I love the look and menu prices.

Paula O'Brien - January 5, 2016 - 10:00 am

It’s brilliant Josh, and remember to include plenty of the drinks you’ve posted over the years, from coffee to wine to the sparkling cocktails!

Ronanne Vinson - January 5, 2016 - 1:52 pm

I love the name of the restaurant!

Rob Bellomy - January 5, 2016 - 3:47 pm

Your concept would so-rock the Dallas market. Lower Greenville, West End, any of the newly hip-again neighborhoods in the area. I suspect it would do equally well in downtown Fort Worth!

Brad Miller - January 5, 2016 - 4:17 pm

You are so creative! I hope they pick you.

Melissa Lynne Endreson - January 5, 2016 - 10:49 pm

I will support you all the way from Colorado!!! Praying for your dream to come true Josh!!

Jillian Gates - January 5, 2016 - 11:08 pm

You are so talented, I hope some day to try it! Congratulations!!

Carol Colvin - January 6, 2016 - 1:45 am

Sounds and looks delicious.

Oanh Ho - January 6, 2016 - 3:16 am

I love the idea of bakery and restuarant joined together for a unique experience.

Ruby Ann Añonuevo Rosales - January 6, 2016 - 7:42 am

awkwardly awesome 🙂

Cecily Scott - January 6, 2016 - 7:44 am

I love the whole idea and hope to one-day read
al aboutt the grand opening of Butcher & Baker! P.S. I love the sign with the Brick and Wood 🙂

Michelle Leinaala McGough - January 6, 2016 - 7:56 am

FaBuLoUs 🙂 Aloha from Arizona! As a Chef, food for thought is more like an obsession… Currently a Head Chef, audition for HK seemed to be for me except… I am too real! My Reality Chef Show didn’t inspire investors due to my difficulties producing a demo video. My HS Sweetheart and I dream of having a food truck or two in Hawaii. Born on the Big Island and My Man from Nebraska… We know exactly how we would succeed! Land to raise and grow food that will tantalize the taste buds. He and I talk about it daily. Chef for Life

Vivian Arnett Martindale - January 6, 2016 - 1:46 pm

So amazing! I am so impressed with the idea Josh! I can’t wait to see how this one pans out!

Brenda Eaken - January 6, 2016 - 4:49 pm

Great ideas Josh!

Lorraine Purcell - January 6, 2016 - 7:05 pm

Great job! Good luck!

Brett Tepper - January 6, 2016 - 7:11 pm


Dottie Horn Podolak - January 6, 2016 - 9:13 pm

Reservations please?!

Lovie Wurzell - January 6, 2016 - 10:13 pm

So creative and inviting! I think they would be fortunate in backing you, Josh! Your creations taste as beautiful as they look!

Aileen Flores - January 6, 2016 - 11:51 pm

Love it!

Jennifer Harris - January 7, 2016 - 12:54 am

First, I am immediately hungry. Second, this would totally take off up here in Portland! Fantastic concept!

Sandy Bredehoft - January 7, 2016 - 12:59 am

I’d go to your restaurant and you’d have to drag me out of bakery. I will give you my recipe and directions for a gingerbread cake. It’s a winner. Be sure to buy ingrediates from CA growers like some do here in Chicago. I can’t imagine them not taking you.

Michelle Joubert McNamara - January 7, 2016 - 3:20 am

Yes & yes! Bread & meat, count me in!!

Matt Toriello - January 8, 2016 - 12:29 am

This sounds amazing and if you do it; I want to join the staff!

Martin Krohn - January 8, 2016 - 11:19 am

Sounds terrible. I go to the butcher for meet to cook myself. Steaks get nothing but salt and grilled. Most of the porks get smoked. Bakeries i also grab stuff to go home. If youre cooking the steaks youd reserve all the best cuts for your diners making you a crap butcher to go to.

Laura Casciola Lingwai - January 8, 2016 - 11:36 am

I love the restaurant interior design as the is concept very warm and romantic. The idea of shops attached to the restaurant is a phenomenal addition.

Laura Casciola Lingwai - January 8, 2016 - 11:43 am

I love the interior design concept as it is very warm, inviting and very romantic. Great concept of the shops attached with the restaurant.

Cody James - January 8, 2016 - 1:41 pm

Great idea. You could offer the Beef Wellington as a “”take and bake” item in the butcher shop.

Rajee Pandi - January 9, 2016 - 2:56 am

Thank you so much for the chance You are so talented Follow you on twitter and tweeted at @momsfocus

Karey Ann Whaley - January 9, 2016 - 7:19 am

Hi Josh,
I honestly love your idea of a restaurant concept “The Butcher & Baker!” What a amazing idea. And I really like your design of the Way you have it! What a beautiful look on it all. I think out of all of the web page’s I’ve seen, wow yours is by far the best! What a great job. I think Tim, Joe,&Elizabeth would love this to. 🙂

Jaime Chriswisser - January 9, 2016 - 2:15 pm

Great concept, but I can’t think of a more worn out dish than wellington. I get that it shows your concept beautifully, but it’s been a featured dish on Hells Kichen for every season. Blah. Prime Rib with Yorkshire Pudding I s classic, but not quite so uninspired.

Wilford Raney - January 9, 2016 - 5:59 pm

This would be a great opportunity to cook and eat some delicacies I love and can’t afford. Thanks for the chance and will be sure I watch the teee to see who wins the start up
Restaurant- good luck everyone

Sheila Carvell - January 9, 2016 - 7:04 pm

What a brilliant concept! The quality seems AMAZING! This would be a major blessing!!! No boxed food– love it!! Fingers crossed to win!

Gina Germane Gallagher - January 9, 2016 - 7:22 pm

Sounds fantastic, I would definitely want to invest (and eat there, of course!). Also, I like the logo that shows the brick wall best. Good luck!

Maggie Smith - January 9, 2016 - 8:07 pm

Wow that Wellington looks ahhhmazing! Love your concept. Thanks for the shot!

Naomi Shapiro - January 9, 2016 - 9:08 pm

I would totally eat there!

Shaunta C - January 10, 2016 - 12:35 pm

Wow love the idea even if you don’t get picked pursue the dream……. I’m rooting for you and will be following you

Juliet Kelly - January 10, 2016 - 1:05 pm

Wow, I’ be been a cook most of my 55 years. Seen a lot; classics, off the wall ideas and great Truck Stops. It seems that this would be a fresh and beautiful way to make the classics appealing to a jaded generation! How wonderful! You are actually in my prayers. Victoria Macknick.

Hyre Fam - January 10, 2016 - 1:23 pm

Fantastic idea…love the logo idea with the “&” sign, the look and feel of the cafe…so welcoming. The bread looks so tasty and is photographed beautifully!

Cj Springer - January 12, 2016 - 1:40 pm

as farmers who used to pasture raise angus cattle, I love the concept! growing up, my mom sent me to the local butcher shop a couple blocks away almost daily .. they are too rare today (is that a pun?) .. these days, too, you may want to include a fine gluten free section of your bakery offerings ..

LaDonna Leonard - January 12, 2016 - 1:52 pm

What a brilliant idea! I picture it also as a movie. You walk down cobblestone streets and come upon this plain but eye capturing sign. …BUTCHER-BAKER-CANDLESTICK MAKER…
The smell of fresh bread and pastries is overwhelming my mouth is salvitating!! I can’t help myself I must grab a cup of coffee and whatever that smell is I must have it…yum I am told that the attached restaurant opens at 11:00 for lunch and dinner and that I really must try the Beef Wellington. ..I must come back and try it, again my mouth is on fire listening to its description. I bid my good byes and as I pass the restaurant door I see a unique butcher shop, again I am excited, it was just opening and my eyes fell on these 24 oz porterhouse steaks, how perfect to impress my new beau for dinner. I was so delighted with my new finds I can’t wait to share my morning experience with my friends. How did I not know this was here…but of course it’s a new business that just opened by a family. .ahh now I understand THE BUTCHER THE BAKER AND THE CANDLESTICK MAKER. I forgot to mention the lighting in the buildings where all done by candlesticks, wow why hadn’t I thought of this…..
Well back to reallity…yes I adore the concept three cheers to you. Yeah Yeah yea. Just invite me to the opening .

Walt Graham - January 12, 2016 - 11:02 pm

The fusion my two great loves. What a a fantastic concept! Best of luck in your endeavors.

Derry Byrne - January 15, 2016 - 8:06 pm

What a fantastic idea. Love everything about it. Buy local and free range, then every meals a happy one. Wish I lived closer, ever thought of coming to England x

Wilma Melinda Olthoff - January 17, 2016 - 9:49 pm

The effort you put into this is amazing. So is your entire concept….I just love it!! If I had the money I would invest in this without hesitation. If your vision ever does come to life, I’ll be sure to come and check it out, all the way from Toronto!

Cassandra Cantwell - January 28, 2016 - 3:13 am

That sounds incredible!! I’ve been following you since the beginning of your other shop even opened. I wish you all of the luck!! That bread looks heavenly!!! LONG LIVE SMALL BUSINESS’!!!! The only way to shop!