Butcher & Bee and The Daily are celebrating heirloom tomato season by partnering with Duke’s Mayonnaise to create a series of specialty dishes that pair local tomatoes and Duke’s. Four new items appeared on the menu starting July 5 at Butcher & Bee and one at The Daily during lunch and brunch. 

Butcher & Bee will serve a BeeLT made using Kindlewood Farms tomatoes and Benton’s bacon, and at brunch, the Morrison Drive restaurant will offer a tomato pie as part of the collaboration. Some of the dishes, like the BeeLT and Butcher & Bee’s CrabbyLT, will utilize new Duke’s products, including bacon tomato, habanero garlic and cucumber dill flavored mayos, among others.  

The BeeLT is made using Duke’s bacon and tomato flavored mayo | Provided

“Duke’s is excited to partner with the Butcher & Bee group to celebrate these regional flavors,” Duke’s brand manager Rebecca Lupesco said in a press release. “This series will allow diners to try existing and new Duke’s products as they taste best, chef-curated and paired with local produce.” 

Duke’s was founded in Greenville, S.C., in 1917, and its flagship mayonnaise is still made according to founder Eugenia Duke’s original recipe. Custom t-shirts have been made for the collaboration, with proceeds benefiting the Pay It Forward nonprofit started by Butcher & Bee owner Michael Shemtov. 

Check out the new menu items, which will be available through the end of July, here

Stay cool. Support City Paper.

City Paper has been bringing the best news, food, arts, music and event coverage to the Holy City since 1997. Support our continued efforts to highlight the best of Charleston with a one-time donation or become a member of the City Paper Club.