The new addition on Kercheval in West Village was most intriguing to the carnivore in me. This concept of part butcher shop – part restaurant is right up my alley. Yet they are also vegetarian friendly (as long as you are not offended by the hanging/aging carcasses). The menu is small and done very well. They offer a rotating lamb, pork and beef daily – all locally and sustainably raised. The waiter had even visited the pigs on the farm where my pork was raised.

Dumplings with house meat filling (changes) with local roe.
NY strip with smoked sunchokes and horseradish cream
Local pork from Detroit Flight Path Farm with crispy wonton asparagus
Strawberry shortcake with strawberry ice cream, strawberry puree and pickled french strawberry
Meat Case

My meal was beautiful, creative and tasty. Also – this is a full service butcher shop and they offer some lovely and unique things. Even more interesting – they have butchery workshops! I am particularly interested in the knife skills, dry aging and sausage making – but for a more serious butcher – there are heavier classes such as “whole hog breakdown” or “beef primal butchery”.

The menu changes often – I was trying to describe the menu to a friend and when I looked it up, already it was very different. I’m excited to return. The also have an amazing brunch menu.

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