Since it opened a few months ago, Jake Dicksons gleaming boutique of a butcher shop has been a vital resource for eco-conscious carnivores, off-cut connoisseurs, and Michael Pollan partisans. Starting today, it becomes a Chelsea Market destination for takeout lunch Monday through Friday, with a chalkboard menu of sandwiches and specials based on the weeks supply of locally raised meat. Overseeing the prepared-foods division is chef Gabe Ross, resident charcutier and veteran of kitchens like Savoy, Gramercy Tavern, and 5 Ninth.
Although the selections might sound familiar, this is no ordinary deli: The quality of ingredients is decidedly high, the delicious meats house-smoked, the sausages house-cured, and the bread procured from Amys Bread across the hall. From noon to about 2:30, the butchers work station converts into an old-fashioned lunch counter of sorts, equipped with steam tables full of he-man meat-eaters grub like shredded-beef-and-pork chili with New York State beans; beef-and-bacon sausages tucked into Amys Tuscan logs with Creole mustard and caramelized onions; and pulled pork shoulder cooked to a tee in the 600-pound-capacity electric smoker. Depending on the day, you might expect to find sandwiches like ham with Gruyre, roast beef with horseradish sauce and onions, and a textbook meatloaf on country white.