The Business of Butterworths, the Hottest New Restaurant in Washington DC | Odd Lots

Summary

Bart Hutchins, chef-owner of Butterworths in Washington DC, joins Odd Lots to discuss the restaurant business, from political branding and DC dining culture to ingredient sourcing, labor, and permitting. He explains why restaurants are tough financial investments and how post-Covid food and labor inflation continues to pressure margins. The conversation also highlights resilient luxury demand, elevated fryer-oil costs, the switch to beef tallow, and the operational challenges of running a high-end restaurant.

• Butterworths became known as a MAGA hangout after drawing administration customers early on.
• Bart argues restaurants are poor financial investments and that margins remain under pressure post-Covid.
• He sources from Amish and Mennonite farms and changes the menu based on seasonal availability.
• Elevated canola and fryer-oil costs led him to switch to beef tallow and direct whole-cow sourcing.
• Labor remains tight, with cook and dishwasher wages around $26-$27 an hour and fewer trained workers.
• Broad restaurant reservations and spending are down, but luxury demand is described as more resilient.
• DC permitting and health-code processes make opening and operating restaurants slow and costly.
• He discusses reservation scarcity, ambiance, and the stress of delivery-app orders.