Truly efficient operations re-purpose their natural byproducts, whether it's a dairy farm converting waste into fuel, or Bear Grylls doing pretty much the same. For bites from a butcher with similar aspirations, hit up Dickson's Farmstand Meat's new lunch.
Bringing a longtime business plan to fruition, the artisanal meatporium's taking the delicious endgame of their daily on-site butcherin' and whipping it into lunch shape, turning the wooden chop block in the rear into a quick-service hot sandwich bar; daily-rotating components are determined by what's on hand, and carefully overseen by a Gramercy Tavern alum whose title of Meat Guru provides devastating false hope to anyone searching for en-light-enment. With carb-loaves sourced from next door Amy's Bread, opening highlights include a house-made bacon-beef sausage w/ Creole mustard & sauteed onions; sloppy joes made of slowly braised heifer from NY breeders (including Ancramdale's Herondale Farms and Schoharie's Wrighteous Organics); and slaw-topped pulled pork, which gets cooked in a wood-fed, 600lb capacity Southern Pride smoker, then loudly orders Allman tickets and starts to eat itself. Even quicker are the pre-packaged cold sammys, which launch with the likes of house-smoked ham w/ Gruyere and roast beef w/ pickled onion, but eventually may be invaded by just about all of the in-house charcuterie, from lamb pastrami, to chicken liver terrine, to Chili-Smoked Pork Butt -- like you the next day, but chili-smoked.
If sandwiches don't tickle your pickle, there's also chili comprised of varying amounts of braised pork, beef, and lamb (depending on supply), plus NY-sourced cayuga beans; smoked chicken done up salad-style; and, eventually, half-fowl portions of everything from smoked chicken to red cockerel, an animal whose name invokes another natural byproduct that goes to waste far too often.
1. Lunch At Dickson's Farmstand
75 9th Ave., New York, NY 10011
Bringing a longtime business plan to fruition, the artisanal meatporium's taking the delicious endgame of their daily on-site butcherin' and whipping it into lunch shape, turning the wooden chop block in the rear into a quick-service hot sandwich bar; dai