Here comes the latest project from NYC-based chef April Bloomfield and partner Ken Friedman, the duo behind iconic West Village gastropub Spotted Pig. Called White Gold, the Upper West Side space does double duty as a restaurant and a butcher shop that will supply the restaurant and sell to the public.
Here are eight things you need to know about White Gold:
— The butcher shop portion is headed up by meat masters Erika Nakamura and Jocelyn Guest, who are also co-owners in the project.
— Beyond meats and housemade cold cuts, the butcher shop will also sell bone broth, kombucha, pickles, and various sundries.
— Customers will be able to watch the butchers in action during the day, breaking down whole animals and cranking sausages.
— During the day, the restaurant portion will be more casual: Diners will order breakfast sandwiches, rotisserie chicken, and English-style pasties at the butcher counter and can eat inside the restaurant or take them to-go.
— A “hot dog happy hour” will be aimed at the young after-school crowd — with housemade hot dogs, of course.
— At night, the 38-seat dining room will be full service, with a meaty menu fueled by the butcher shop.
— The dinner menu will feature cuts that would be difficult for home cooks to manage, such as the “velvet steak, a lean cut of meat from near the cow’s knee.”
— The butcher shop will supply the burger blends for Bloomfield and Friedman’s other NYC restaurants, including Salvation Burger and the Spotted Pig (where the blue cheese-topped burger is the stuff of legends).
White Gold is just one of the ambitious projects Bloomfield’s embarked on recently: Earlier this year she purchased a former dairy farm in Cornwall, England, transforming it into a small bed-and-breakfast where on-site chickens, sheep, and honeybees help provide food for guests. Per the Wall Street Journal, Bloomfield also hopes to add a restaurant, bakery, and cooking school, inspired by places like Dan Barber’s trail-blazing Blue Hill at Stone Barns.
In the meantime, she’s still hunting for suitable farmland in upstate New York; that, along with her new butcher shop, would enable her to supply her New York restaurants with food that she’s had a hand in raising, taking the farm-to-table ethos and running with it.