Baltimore’s Newest Butcher Shop Opens Thursday
The retail area of Parts & Labor is ready for your business; the restaurant opens April 24.
By Suzanne Loudermilk Haughey. Posted on April 16, 2014, 2:31 pm
-Suzanne Loudermilk Haughey
How about a plump leg of mutton, some guinea hens, or a nice bavette steak? Starting tomorrow at 11 a.m., Parts & Labor in Remington will be able to take care of your butchery needs.
Customers will also be able to buy eggs, milk, bread, milled flours, grits, and other goods from local purveyors. “The idea of the butcher shop was for it to be a shopping experience,” said George Marsh, Parts & Labor’s executive chef and head butcher. “We wanted to have things for the neighbors.”
George, pictured third from left with his team of butchers above, set up the shop with an open window to the kitchen. “We wanted it to be communal between the butcher and the people if they had questions,” he said yesterday as the store was prepping for its opening. (The cured boar’s head in the butchers’ photo was en route to becoming a steaming pot of chili today.)
The attached restaurant area with communal seating and tables with church pews is scheduled to open April 24. The focus is on hearth cooking, pictured, in cast-iron pots, featuring steaks, pork chops, and many other items.
Beer is a huge part of the bar program with about 18 brews on tap and a growler station. Kegged wines and local ciders will also be available.
The refurbished space in an old car-repair-and-tire shop at 2600 N. Howard St. is co-owned by James Beard finalist Spike Gjerde and his wife Amy, who also operate Woodberry Kitchen, Artifact Coffee, and Shoo-Fly Diner.
In the retail shop, carryout sandwiches will be available during the day in addition to various sausages, cheese, and pâtés. Jars of preserved vegetables processed through Woodberry Kitchen are on the shelves as well as cookbooks, knives, cutting boards, and butcher’s aprons.
You definitely want to visit this one-of-a-kind shop soon.