Inspired by old world butcher shops with a focus on sustainable, local and fresh chefs Allan Bosomworth and Karl Gregg (Two Chefs and a Table) are bringing Big Lou’s butcher shop into the Railtown neighborhood. The store will offer all kinds of fresh sausages, local meat, poultry and game. Custom cutting and orders, restaurant meal replacement items like braised short ribs, lamb shanks, pork belly and marinated specialties as well as dressings, cures, marinades and pickled vegetables. Along with the Brooklyn-style butcher shop, there will be seating for 12 for lunch, plus take-away meals.
The Butchery
We will feature cases stocked with prime meats, game and poultry as well as a focus on locally supplied products like Sloping Hills pork, Polderside Farms poultry, and Lamb, and a ever changing selection of house made sausage, and cured meats.
Whether you want to replicate a sandwich from the counter, create a dinner to go our butchers and chefs will help you find everything you need to create a great dinner at home
The Food
Keeping with the old world style, Big Lou’s will have a sandwich counter that will feature a mix of sandwiches specializing in house made meats. The menu will be highlighted by such items as sliced to order porchetta, slow cook onion caramelized beef, Vietnamese sandwiches all made in house including pickled vegetables, and a pastrami on rye.
One classic side and a handful or old style sodas will compliment the take away and counter service.
For special events we will turn the retail side of the butcher shop into a intimate dining room for 12 people in which we will feature market driven foods with Italian and French inspiration.
Official opening date: January 3rd, 2011
Hours of operation: 10 am – 6 pm daily
Big Lou’s Butcher Shop
269 Powell Street | Vancouver
Tel: (604) 566-9229
www.biglousbutchershop.com
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Sure lookin’ good. Wish we were there to enjoy it and your grand opening…M&D
Outstanding. I’ve been in three times. Each time the meat and sandwiches were superb. The last time I ordered an 18 lb porchetta. I already had a recipe in mind but the butcher recommended his own. He urged me to baste with beer. I did along with my original recipe and it was great. What a treat to have them in the hood!