Photos by Elizabeth Daniels
A Cut Above just might be the westside's answer to Lindy & Grundy. After a few delays, chef/owner Eddy Shin, who worked under Joachim Splichal of Patina Group for seven years, parted doors on Sunday to his dual cafe and butcher shop. However, at the moment the spare space is only serving as a meat market, and the deli/restaurant portion is slated to open in January. But see here a sneak peek at his meat-centered sandwich menu to come. He'll also serve salads, and take-home items like pates, rillettes, stocks, and bones. Right now though, one can swing by to pick up a bevy of natural and locally grown animal bits from grass-fed rib eye to pork belly to breakfast sausages sliced and diced by butcher Pablo Garcia (The Tasting Kitchen).
Shin is sourcing his grass-fed beef from Dey Dey Farms in Santa Rita Hills, meanwhile chicken hails from Jidori Farms in the Central Valley, and lamb is pasture raised in Sonoma County. Hours of operation run Monday to Saturday from 9:30 a.m. to 7:30 p.m. and Sunday from 9:30 a.m. to 5:30 p.m.
· All A Cut Above Coverage [~ELA~]
