Chef Hosea Rosenberg is not one to rush things. He took his time to find the right space and situation for his flagship Blackbelly Market and is now in the process of carefully building out his butcher shop.
Located in a 1935 square foot space next door to the restaurant, Blackbelly Butcher will be the home of the beefed-up meat program, Blackbelly Catering business, as well as the place to enjoy the current breakfast and lunch service. A patio menu of snacks from the kitchen, cocktails on tap, beer in cans and wine by the glass will also be available.
Guests looking for take-home meats will head directly to the butcher counter in the back of the new space where they will find expanded and diverse custom cuts, fresh sausages, salumi, and charcuterie. Led by Nate Singer, the butchery includes a large curing case for meats before they're moved to the display curing cabinet next door at Blackbelly Market, plus a huge glass-clad display walk-in cooler next to the vertical break down station.
In addition to the variety of meats, grab-n-go sandwiches and bakery items at the front counter, guests can also stock up on everything from terrines to brine kits, bacon kits, rubs, sauces, soups, and salads.
Once the Butcher is launched, Blackbelly Market will be open for dinner service only starting at 4 p.m. The restaurant's current ordering counter/small meat case will be converted to a salumi table with seating in front of a sleek high end prosciutto slicer.