Tag Archives: butcher

Lunch at Butcher

it’s a cloudy, muggy day in the Big Easy. The forecast threatened rain at any time, but has held off for the most part. We decide to go a little further afield and change it up a little from the New Orleans cuisine we’ve been exploring up until now.

We head to Butcher. It’s an annex of sort to Cochon, a very popular snout-to-tail place that’s getting terrific reviews and is showing up on lists of top new places to try in NOLA. Butcher is around the corner and is its more casual cousin. It’s open from 10AM to 10PM, but it being Friday, we want to get there before the workday lunch crowd and arrive in time to score a parking space right in front and a prime window table.

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Inside, it really is a butcher shop, selling home-made sausages, prepared foods and sauces as well as artfully butchered cuts of pork and beef. At the back of the shop there is a set of 3 blackboard panels with today’s menus — small plates, sandwiches and beverages (it has a full bar). The decor is industrial chic with simple surfaces and raised tables and stools.

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We order a number of items to split — from the small plates menu, some spicy brisket sliders, potato salad, boudin sausage with pickles and grainy mustard and a mac and cheese with pancetta. From the sandwich menu we order a Cubano to split — a pressed Cuban sandwich. We’re given a table marker (Dr. Morgus from the 1962 sci-fi classic, “The Wacky World of Dr. Morgus“, and in two blinks our food arrives.  Here’s a run down of each dish:

The Brisket Sliders – Sweet with a BBQ sauce but rich and meaty. Perfect brisket and complimented by sweet pickles and a soft bakery slider bun. These are outstanding.

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The Potato Salad – Nice, creamy with celery, chives and a little heat from hot sauce.

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The Boudin Sausage – It was white boudin, made with rice, pork, liver and spices. Perfect with the pickle and mustard. Maureen’s not a huge fan of liver, so I had this all to myself, as if it wasn’t planned that way. It was rich, mildly spiced and the strong grainy mustard and pickle worked well with it. Butcher knows about pickles and how to use them. I counted three different kinds among our dishes.

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The Mac and Cheese — Creamy and tangy. Maureen and I though it was possible that pimento cheese was used in the recipe because it had that colour and tang.

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The Cubano – Although the bread wasn’t classic Cubano fare, it had a less chewy texture, but it was flat and crisp from the pressing and was great anyway. The roasted pork and ham on the sandwich were very flavourful and carried the day.

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We picked up some of the jarred delicacies that Butcher sells to bring home and headed out for a day of exploring. Maureen was going to walk around and take some photos of the gardens, alleys and oddities of the French Quarter and I was bound for a little guitar shopping.

Piggy Market 2.0!

The new and even better Piggy Market re-opened November 12th as an artisan delicatessen and craft butcher shop. I dropped in this week for a quick chat with Dave Neil, co-owner of Piggy. He explained that craft butcher is an Irish designation for meat that is hung to age not cryovaced. The new butchery offers custom cutting of local beef (O’Brien Farms) and Ontario pork as well as heritage pork – Large Black, Berkshire, and Tamworth, which they rotate on a weekly basis. This means you can visit Piggy and have your beef ground while you wait (they take orders ahead of time on the phone as well), and have your steaks cut to your desired thickness. If you are interested in stocking your freezer and want a more hands on approach you can order a 1/2 pig, whole lamb or prime cut of beef, and they will butcher it to your specifications after hours while you watch. You also have the option to sign a waiver and do some of the cutting yourself.

Piggy is also committed to featuring the best charcuterie available locally. Currently they are carrying an array of wonderful treats such as lardo, cutatello, rosetta and salame from Dolce Lucano of Woodbridge, Ontario (exclusive) and smoked molasses and cracked black pepper bacon (!) and dried sausage from Seed to Sausage in the Charbot Lake area. This is probably the best charcuterie Rob and I have come across in our travels and Piggy brings it to us right here in Ottawa. Check out Piggy’s website and blog for weekly offerings, or just pop in and be inspired like we do.

For the upcoming holiday season, Piggy Market helps you get into a festive mood with offerings like goose, duck, suckling pig, turkey (local and local organic), tortiere and plum puddings, beef suet for mince meat and for your feathered friends, and high fat butter from Stirling, Ontario for your baking. They also offer prepared charcutierie platters on slate boards for your entertaining needs.

Piggy continues to carry all your favorites: a selection of Ontario and Quebec cheeses, local eggs and dairy, Art-Is-In bread, Jamaican patties, Bryson Farms products, local produce, Pascal’s ice cream, Piggy’s own to die for 4-cheese mac and cheese and more.

On our first visit to the new re-opened Piggy Market, we were inspired by a beautiful flank steak and changed our dinner plans. We marinated it, grilled it, sliced it and served it with grilled red peppers and onions, a cilantro relish and some hot sauce. We’ll cover the meal in more detail for a future posting, but here’s a delicious preview.