Farmer Austin Piccone has opened this butcher shop and restaurant. The kitchen is helmed by chef Nic Maraziti (who's spent time at Bar Casa Vale, Ava Gene's, the Bent Brick, and Tournant) and features a menu inspired by Italian-American and Pacific Northwest flavors, with dishes like arancini, fresh pasta, steak, roasted chicken, mixed grill, braised greens, polenta, and garlic bread pudding, plus a "sausage window" with Italian sausage sandwiches and vegan "shroom dip" sandwiches. The butcher shop features premium heirloom pork and lamb products from Piccone's own farm Wallow & Root as well as meat from other small local farms, in addition to scratch-made sauces and stocks, pantry items, and other grocery items. House-made salumi, n’duja, guanciale, spicy coppa, and finocchio, is coming soon.
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