Why your new favorite restaurant also has a butcher shop [via CivileEats]
Johnson says the return of the neighborhood butcher shop is one of many side benefits of the farm-to-table movement and the fact that more people want to understand the origins of their food.
Several years after opening Oyster Club, Meiser and Wayman launched a second restaurant in town. The Engine Room, with a focus on burgers that the team butchered and ground in-house, created an additional need for a butcher shop. The two knew if they wanted to do whole-animal butchery and source the animals locally, they would need to find a way to make it work economically. The result is Grass & Bone.
Foothills Meats’ two Butcher Bar restaurant models feature a fully stocked and serviced retail butcher case in restaurants that offer simple, approachable food menus. They also host a high-end private“Over the years, we’ve been very intentional about creating menus and marketing the respective dishes, so as to maximize yield and value from the butcher shop,” McKissick said. “Our burgers and our hotdogs are the biggest sellers, and there are good reasons why from a whole-animal standpoint.
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