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Apparently, the opening is happening sometime this week!

Urban Daddy's running a a piece about it today. I'm very much looking forward to checking it out.

=R=

The Butcher & Larder
1026 N Milwaukee Ave
Chicago, IL 60642
773-687-8280

Sorry for any confusion from Chi Mag's Dish newsletter. We (sadly) are not opening friday. Stay tuned to Face Book, Twitter and our blog, butchergrip.blogspot.com for the official announcement, Thanks for your patience. Not much longer, we promise!!!

Butcher & Larder looks to be like no other butcher shop in Chicago. For one thing, there are no mile-long coolers displaying their glistening red wares to the customer. There is just one tiny cooler for charcuterie and daily features. "If a customer asks for a pork chop, we're going to ask 'How thick?' and go and cut it for them," Levitt told us. All meat will be custom cut, and nothing will be pre-wrapped, which means we might be able to find some of those odd cuts of beef that cookbooks are always telling us to use. The wonderful charcuterie we loved at Mado will be a large part of the store's offerings, and they will offer homemade bacon and sausages. Levitt even talked about selling home-cured hams for holiday dinners, once things are up and running.

Another distinguishing feature that will prove shocking to some but drool-worthy to others: all of the butchery will be done in the open. Butcher and Larder has no back rooms and no hidden spaces. There is a walk-in cooler for storage, but the main butchering space is a giant wooden table right behind the antique cash register. The meat slicer, meat grinder and sausage stuffer are all right in the open, and anyone who wants to get a look at Rob's technique (or the animals that they are eating parts of) will be able to look right in. Levitt acknowledged that this might be shocking, but reminded us that there will be no blood and guts - it's mostly cutting and sawing. Additionally. Levitt believes that it is important for customers to remember that they are eating real animals, not pre-packaged bits of protein.

Butcher & Larder looks to be like no other butcher shop in Chicago. For one thing, there are no mile-long coolers displaying their glistening red wares to the customer. There is just one tiny cooler for charcuterie and daily features. "If a customer asks for a pork chop, we're going to ask 'How thick?' and go and cut it for them," Levitt told us. All meat will be custom cut, and nothing will be pre-wrapped, which means we might be able to find some of those odd cuts of beef that cookbooks are always telling us to use. The wonderful charcuterie we loved at Mado will be a large part of the store's offerings, and they will offer homemade bacon and sausages. Levitt even talked about selling home-cured hams for holiday dinners, once things are up and running.

Today this could only be Rob Levitt (although I'm sure his staff are also equally happy), since he's opening The Butcher & Larder today from noon to 4pm. He'll also be open on Monday, which many of you should have off work, from 10am to 7pm. He's starting out with just cuts of meat to sell, but will have his full selection of sandwiches and other gnoshables on Wednesday

I stopped by there today and they had run out of my top three choices (pig jowl, breakfast sausage and bacon). I did pick up a chicken. In the next week or so they plan to have more charcuterie and sandwiches, and more importantly, shortbread, per one of the counter folks. It sounds like this week is more of a soft opening--they will have more later in the week. Everyone was extremely friendly and helpful. I can't wait 'till this place is operating at full speed. If anyone is planning on heading there for something specific, you may want to call first.

HI,

Thanks! I had heard of the naval beef cut, though I have never seen one. I was at a tour of Vienna Beef last spring where this cut was discussed. How much did it weigh? How much did it cost per pound?

Again, thanks!

Regards,

I stopped by there today and they had run out of my top three choices (pig jowl, breakfast sausage and bacon). I did pick up a chicken. In the next week or so they plan to have more charcuterie and sandwiches, and more importantly, shortbread, per one of the counter folks. It sounds like this week is more of a soft opening--they will have more later in the week. Everyone was extremely friendly and helpful. I can't wait 'till this place is operating at full speed. If anyone is planning on heading there for something specific, you may want to call first.

You have jowl on the mind don't you? What beef cuts were there? May try to stop by between court calls. Husband wants meat. He can cook for himself while I'm gone.

I grabbed one jowl on Monday. It's in a salt cure as I type this. Taking my 1st stab at guanciale. One fat jowl cost me about $5

The beef navel pastrami turned out really well. After Ronnie's comments, I was concerned about the fattiness of the navel, but after steaming the slices, it was really, really good. I highly recommend the navel cut as it was more flavorful than the brisket flat.

Also, the store smelled delicious!