Got a craving for fresh sausage made with locally brewed ale, decadent rolls of house-made porchetta or pickle-brined and smoked organic chicken? How about huge Berkshire pork chops, Australian lamb racks or prime Angus strip steaks and ribeyes?
The Butchery, which opened its first storefront in Waitsfield in 2012, opened a second location in Stowe on the Mountain Road Wednesday.
“We already have an extremely strong customer base from the Stowe area that drive 40 minutes to the [Mad River] Valley to shop with us, so it makes us very happy to be able to finally bring the experience of shopping with us to their doorstep,” owner Jeffrey Lynn said.
Lynn certainly knows his way around kitchens, from training at the New England Culinary Institute to running the show at the former Sweetwood Bar & Grill in Warren, selling and writing about wine and beer to eating his way through Italy.
Stowe’s Butchery, which moved into the space formerly occupied by Stowe Seafood — which hopped just down the block to 394 Mountain Road, sandwiched in between The Bagel and Robert Paul Galleries — offers Lynn and his team a bigger location — just under 2,000 square feet —to process and serve a variety of meat, fish, beverages and accouterments.
Supplying the seafood will be Ethan Wood of Wood Mountain Fish, a Mad River Valley staple who’s known for bringing super-fresh and hard-to-get offerings to the landlocked state of Vermont.
“It’s worth paying the premium,” said general manager Karl Bauer, “and that’s what we want.”
Bauer’s keen to find out what cuts of meat will float the boat of Stowe locals and tourists, talking about the shop’s new walk-in coolers and bandsaw like a kid on Christmas.
“We’re smoking meats every week, doing everything. The whole nine yards,” Bauer said.
Customers can round out their dinner plans on-site with craft beer and fine wines, with three large wine racks bearing hundreds of bottles.
“I hope we have a good winter,” Bauer said. “Everybody needs that.”
The Butchery is open at 504 Mountain Road Tuesday through Saturday, 11 a.m. to 6 p.m., and Sunday, 11 a.m. to 3 p.m.
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