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Butchers & Bakers Find fresh meat, cheeses, and breads at these Intown shops The Buttery ATL’s cheesemonger Scott Stroud.
A decade ago, you couldn’t get freshly laid eggs in Atlanta, and shops that did have them usually had limited supply and sold them under the table due to pasteurizing laws. Now, we have the freshest eggs and so much more. It’s a whole new healthy and tasty world out there, and you’ll truly be stepping pantry and dinner table game. Let’s go shopping.
Flowers from by Chelsea Wallace at Chop Shop.
The Buttery ATL
By Annie Kinnett Nichols
W
ith products available from around the world or just around the block, Intown’s butcher and bake shops are offering local gourmands more choices than ever, including food that is truly farm to table – your dinner table, that is.
The four local shops in this article – The Buttery ATL, Evergreen Butcher + Baker, Chop Shop, and Kinship Butcher & Sundry – have partnered with local farms that specialize in humanely raised animals, growing fruits and vegetables, making cheese, and utilizing whole animal butchery – where butchers cut from an entire carcass rather than using bulk or boxed meat.
Now you can bring the sensibilities of James Beard award-winner Chef Linton Hopkins – of Restaurant Eugene and Holman & Finch fame – into your own kitchen. Whether it’s a taste of Spain, Italy, or the South you’re after, The Buttery is a treat for all your senses. Hopkins is bringing in his favorite smoked pig – Benton’s Smoky Mountain Country Hams – and there’s an impressive variety of cheeses picked by cheese monger Scott Stroud. The Tea Rose goat cheese from Capriole Farm in Indiana is both beautiful and layered with flavors, as is the Robiola from North Carolina’s Boxcarr Handmade Cheese, and Oma from the Von Trapp family’s Jersey cows in Vermont. Executive pastry chef Jen Le whips up magical confections like lemon buttermilk chess pie, sticky toffee pudding, and to die for chocolate chip cookies. And if you like the homemade condiments from Chef Hopkin’s restaurants – including a special sugar-free version of Duke’s mayonnaise made especially for the shop – are also
available. The staff is hands on, and the vibe is European village shop. 2137 Manchester St. NE, butteryatl.com.
Evergreen Butcher + Baker Sean and Emma Schacke opened their Kirkwood establishment two years ago mixing whole animal butchery with a bake shop that uses all organic grains. All flour is grown and grinded straight from two mills in Athens and N. Carolina. Fabulous unique sourdoughs are served alongside specialty pastries like cheesy pickled asparagus croissants, hazelnut chocolate bear claws, kouign-amann, and
NEW RESTAURANT RADAR Das BBQ has opened its second location at 350 Memorial Drive in the old, but snazzily revamped Harps Transmission building next to Oakland Cemetery. Brisket, ribs, turkey, and Brunswick stew are on the menus. More at dasbbq.com.
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Emmy Squared is tossing Detroit-style pizzas – square and thick-crust – in the former Shed space in Glenwood Park, 475 Bill Kennedy Way. Details at emmysquaredpizza.com.
Flower Child has a new outpost at Westside Provision District, 1170 Howell Mill Rd. featuring a menu of bowls, grains, greens, wraps, and signature rose petal lemonade. Menu at iamaflowerchild.com. At l a n t a I n t o w n Pa p e r. c o m
