A lot of work still has to take place between now and September 28th, opening day, but you can see all the pieces coming together at the Park Slope location. “It’ll be tight, but we’ll make it,” says Garrett Roche, whose company, Garro Building Works, is the main contractor (that’s him on the right with his main design man, Andy Palmer, on the left). Garrett, who grew up in Dublin, comes from a family of butchers, making him the perfect choice for the job.
The shop has that “old-timey butcher” feel already. The walls are covered in classic subway tiles, dark woods line the shelving, and the marble-topped cutting surfaces reflect the gleam from the brand-new tin ceiling.
The cases, which stretch from the very front of the shop to the back, stand empty now, just waiting to be filled with the remarkable cheese selection (curated by Anne Saxelby of Saxelby Cheesemongers), the assortment of deli meats (the Jewish-style salami makes a fantastic Sunday salami and egg scramble), and the wide array of pastured meats and organic chicken.