Drum roll, please, for the unveiling of Jack Riebel’s new restaurant’s name…

It will be: The Butcher and the Boar! And the concept has been refined to American craft food and bourbon.

More big news: They’ve signed Peter Botcher, currently Steven Brown’s right-hand man at Tilia and a former Café Barbette chef. (Also, he’s husband to Sarah Botcher, the astonishingly good pastry chef at Muddy Waters—imagine the Thanksgiving dinners they have!) Big front-of-the-house management hires are in the works too, I hear, from Barrio and Bar La Grassa’s opening team, so they should be ready for the crowds.

Very exciting. Boar and bourbon anyone? Yes please! Now it’s all about the timing: Will they open before Thanksgiving? Before Christmas? It’s the foodie question of the fall. Stay tuned.

Till more comes, best of luck all: May your tap-lines install swiftly, your kitchen hoods arrive on time, and all your boars be extra boarish.