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Credit:
Brie Passano
When you walk into Bavette La Boucherie, it’s not unusual to see half a steer on the butcher table being broken down in the open kitchen. Come back tomorrow, and you might find a lamb or a hog. With nothing but a bar to separate diners from seeing how the literal sausage gets made, Karen Bell, the chef and owner of the Milwaukee butcher shop-restaurant, has made knowing where your meat comes from a reality to taste and see. “The reason is transparency,” she says. “It’s a meal and a show—but maybe a little different from the kind of show people are used to.”