Exclusive, with photos: A sneak peek at Lindy & Grundy, opening Tuesday
Back in January, we published our profile of Amelia Posada and Erika Nakamura, the cleaver-wielding butcherettes who have been setting up their sustainable meat store on Fairfax Avenue. Since then the women have been hard at work putting the finishing touches on their butcher shop, leaving the city in suspense for the opening. Some were so antsy, in fact, that they jumped the gun in announcing the opening.
The duo's thousands of Facebook and Twitter followers are likely privvy to the meticulous inspections and multiple bumps in the road that have pushed their opening more than a month behind schedule. But this afternoon we finally received word that Lindy & Grundy Local, Pastured, and Organic Meats is finally ready to peddle its first pork jowls.
Naturally, we wanted to give you an exclusive sneak peak of the shop in its final stages. A virtual tour with smellevision would be helpful, because upon walking through the front doors we were slammed with the scent of smoking cedarwood and roasting meat. Decked out in chain-mail aprons, Nakamura was meticulously breaking down pork parts for house-made sausages and Posada and their two employees were busy loading the smoker, testing recipes and quartering chickens.
The store, which opens Tuesday, will offer sustainably raised beef, lamb, pork, sausage, poultry, cheese and aged meat. Sausages are being stuffed for opening day; varieties include kimchi pork, sweet and hot Italian and classic lamb. Nakamura's signature "gateway" sausage (part tofu, part chicken) will be available once they settle in. They will sell a house blend of ground beef in freezer cases, along with stocks and other prepared items. The store will also have a rub and spice station where customers can work with the butchers to create specific spice mixtures for the meats they're purchasing.
The doors will be open from 11 a.m. to 8 p.m. on Tuesday, and they plan to have an official opening party within a few weeks. The celebration will be a welcome one, after the series of delays.
"Getting this place open has been our lives." Posada says. "We couldn't have done this without each other."
For photos of their nearly completed sustainable butcher shop, keep reading.
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Erika Nakamura preps pork for sausages.
Photo credit: Krista Simmons
Lindy & Grundy, 801 N. Fairfax Ave.; (323) 951-0804; www.lindyandgrundy.com