We’ve just received word that Karl Gregg and Allan Bosomworth of Two Chefs & A Table are very close to opening their nose to tail, 1930’s-style butcher shop – Big Lou’s – on the northwest corner of Gore & Powell on January 3rd. Too late to score the turkey we had been hoping for, but we’re still thrilled that they’ve committed to a date. For more on Big Lou’s, click after the jump for a copy of our past coverage of its coming and some photos…
The space is split into two rooms, one for retail and sandwich scarfing (12 piano stools) and the other for butchery (both top out at about 800 sqft apiece). The former will see a long glass display case and counter service with the menu projected on the wall, while the former will feature a bright picture window (so passing street carnivores can press their noses against it) as well as a glass extension of a walk-in cooler that will showcase their aged beef.
They’ll be working with local meats from Polderside, Sloping Hills and other reputable farms, selling beef, turkey, chicken, duck, geese, pork, lamb and venison in addition to sandwiches made to order like slow roasted roast beef with red wine caramelised onions and mayo infused with drippings, Vietnamese banh mi, porchetta, sausage baguettes and pea meal bacon. Retail items will include their own line of wet and dry rubs, sauces and bagged meals for taking home, like Moroccan lamb shanks, Polderside coq au vin, and wine-braised short ribs.
Bonus: the shop side will be made available for private functions and special events set for 12-14.
Extra Bonus: the staff will be dressed old school, in white oxfords.