See recent galleries

Cutting-Edge Butcher Shops

Slide 1 of 6

The Butcher & Larder; Chicago

These artisans are doing more than selling every conceivable cut of humanely raised meat: They're offering demos and DIY classes and even turning their shops into restaurants at night.

Left: You don't see many push-button cash registers anymore. How great, then, that The Butcher & Larder owner Rob Levitt, the former chef at Mado, installed one to ring up items like his bone marrow–spiked burger patties. The register is right next to the wooden table where he and his staff do all their butchering, so customers can see where their favorite cuts come from.

© Jill Walt

You might also like
The Dish
Receive delicious recipes and smart wine advice 4x per week in this e-newsletter.
The Wine List Weekly pairing plus best bottles to buy.
F&W Daily One sensational dish served fresh every day.

Congratulations to Mei Lin, winner of Top Chef Season 12.

Join celebrity chefs, renowned winemakers and epicurean insiders at the culinary world's most spectacular weekend, the FOOD & WINE Classic in Aspen, June 19-21.