« dba Brooklyn | Main | The Travel Bug »

Butchery: Provisions

_MG_2148

I've mentioned Provisions a few times lately. It's the place I bought that wonderful ground lamb for the Meatball project and the kid goat for the cabrito, Jalisco style. It's the grocery outpost of the Greene Grape wine shop that has been in the neighborhood for a few years now. I'm a big fan of the wine shop but haven't shopped at Provisions so much. They have a number of great items available, but their price point is often more than I can get the same items elsewhere. If I need something in a pinch or when I'm in the neighborhood, I'll go, but otherwise, I never had a reason to make it a destination.

In the last couple of weeks, I've found my reason: The Meat.

The key here is the creativity. Bryan, the head butcher at Provisions is seeking out interesting meats and doing cool stuff with it. If there's anything to the theory of the Butcher as Foodie Rockstar, it's what he's doing here.

When I went in to pick up meat for Meatball Madness, I ended up having a great conversation about the Lamb Bacon with him. A couple days later, it was on Bittman's Blog, which will hopefully encourage a demand to make some more. I really want to try it. He says it's got an innate sweetness to it that sounds really interesting.

Last Friday they brought in a whole kid goat from D'artagnan just to see what it was like and how it would sell. Provisions was my first stop Saturday morning to make sure I got some. I talked to Berlin, the butcher behind the counter that day, and his excitement was palpable. He told me about the cuts they came up with and the parts, like the head, that they're still thinking of what to do with. I was excited just hearing about it. This is what is making butchering interesting these days.

The price point is still an issue. The goat was $15.99 a pound, which is a hefty sum, but where else am I going to find it? The same with the Lamb Bacon. And I'll happily shell out extra for something new and experimental. That's the way I cook and having a butcher around who thinks the same way is awesome. I won't be stopping in here to get ingredients for a 30 minute meal, but I'll be coming through once a week or so to see what's new.



Post a comment

(If you haven't left a comment here before, you may need to be approved by the site owner before your comment will appear. Until then, it won't appear on the entry. Thanks for waiting.)


Creative Commons License
This weblog is licensed under a Creative Commons License.
www.flickr.com
This is a Flickr badge showing public photos from ultraclay!. Make your own badge here.
Bookmark and Share
Add to Technorati Favorites



Categories