The service that owner Matt Northrup offers is more akin to having a personal chef supplement your meals than to stashing a rote pile of black takeout containers. Instead, meals are made from in-season produce and ingredients.
“I think as a consumer, your experience going into a butcher shop can oftentimes feel a little bit condescending or intimidating,” Anna Gibala says. “My biggest goal has been ‘How can I make this as welcoming of an environment as possible?’”
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