Lamb Chops @ Lindy & Grundy's

I thought there was a lot of fuss last year when McCall's Meat and Fish opened in Los Feliz.  That was just a tempest in a teapot compared to the hullabaloo that has surrounded the opening of Lindy & Grundy's butcher shop last week.  The shop, run Erika Nakamura and Amelia Posada, has gained national attention in publications from Bon Appetite to the New York Times and local press from KCRW and the Los Angeles Times to just about every food blog and newsletter in the region.  Nakamura and Posada source whole animals that have been raised sustainably on local ranches and butcher them on-site.

The two female butchers are the only shop locally that breaks down their meat from whole carcasses.  They have a track on the ceiling that takes the meat on hooks from the entrance to the back where they wield their knives.  They have cultivated relationships with ranchers who do not use antibiotics or hormones and who raise the animals on pastures, not in pens.  Their uniqueness both in concept and in gender in a male-dominated industry has led to extensive coverage which has caused them to sell out of most of their cuts of meat on a daily basis.

When I visited on Saturday I lucked out and visited during a time when they were less busy, although the shelves were rather bare as lots of other folks had the same idea as I did.  Fortunately the butchers were carving up a lamb and sliced four frenched lamb chops for me.  They were beautifully trimmed and Nakamura  gave me some of her famous "lamb mix" which I used to season the meat.  I grilled the lamb chops for ten to eleven minutes on my bbq using generous amounts of the seasoning and they came out wonderfully with a great lamby flavor.  There was enough fat to keep the meat juicy but not too much that it was fatty.

Posada and Nakamura have worked to become a neighborhood fixture in their only one week of operation.  They ask customers names and recognize repeat visitors.  It is old fashioned but likely better than most any butcher shop was "back in the day."  Breaking down whole animals means that they have all cuts of meat, not just the most popular, which gives them an opportunity to educate their customers on unusual cuts and try new things.

Lindy & Grundy also has dry aged beef, which they age on-site in their aging room in the back.  The dry aged product is expensive, reflecting the investment in aging the beef for more than a month, but looked like an enticing way to celebrate a special occasion at home.  If you want something in particular, I recommend that you call ahead so you are not disappointed.  Just don't take the last few lamb chops.  I want them!

Lindy & Grundy: 801 North Fairfax Avenue, just north of Melrose Avenue.  Mid City.  Phone: (323) 951-0804.  Website: http://www.lindyandgrundy.com/index.htm

Salt's Cure: Opening Saturday

Tomorrow Salt's Cure, a new restaurant and butcher shop, will open on Santa Monica Blvd in West Hollywood. Initially it will be open for lunch during the week and brunch on the weekends, and should be open for dinner service around Labor Day. Note that Salt's Cure is closed on Tuesdays.

The brunch menu this weekend will include dishes like biscuits and gravy with fried eggs on top as well as oatmeal pancakes with cinnamon butter on top, from a recipe by the mother of one of the chefs.



Salt's Cure is a small restaurant and will have a highly edited menu focusing on cured meats and local ingredients. The lunch menu will be mostly sandwiches, soups and salads. Expect to see sandwiches like pulled pork, corned beef, and BLTs. There is a small butcher case (pictured below) in the front of the restaurant, of which 100% of the contents are sourced from California producers.



The two partners in the business are Zak Walters (pictured below) and Chris Phelps, who used to work together at The Hungry Cat. Walters said the food they serve will be very clean and simple, with no smoke and mirrors. "We are doing a small menu, so with everything we do, we can hit a high note," he commented. Phelps added that the small menu will rotate, as they offer different dishes, although certain offerings will likely have a permanent home on the menu.



In addition to sourcing locally, the duo's philosophy is to source exceptional quality ingredients from people that are excelling in what they do. Walters is from Oklahoma and brought a love of smoking meats and fish to the operation and Phelps is from Baltimore and has a passion for making pates, terrines and rillettes. Pictured below is the bacon produced in house.



Salt's Cure is a neighborhood spot with ambition, rather than a destination restaurant. It is a small operation with owner operators who are excited to share their love of food, especially meats, with their customers.

Salt's Cure: 7494 Santa Monica Blvd, West Hollywood. Phone: (323) 850-7258. Website: www.saltscure.com