Openings

What to Eat at El Colmado Butchery, Opening in the Meatpacking District

Cured meat platter.
Cured meat platter. Photo: Tirzah Brott

Seamus Mullen has brought his Gotham West Market tapas-bar concept to the meatpacking district and added a twist. To augment the lineup of tasty morsels like pan con tomate, Ibérico-ham croquettes, and lamb meatballs to nibble on at the bar or at a table, there’s an equal emphasis here on prepared foods to go and a full-fledged butcher’s counter. Some things you can take away: housemade charcuterie, a quart of pork stock, and whole rotisserie chicken, plus salads and sandwiches. The place is a partnership between Mullen and Sean Cunningham of the Brass Monkey pub next door, though that doesn’t mean you’ll find a shepherd’s pie on the all-Spanish roster.

Huevo al Diablo: deviled egg, smoked bacalao, and roasted pepper.
Huevo al Diablo: deviled egg, smoked bacalao, and roasted pepper. Photo: Tirzah Brott

Gallina Entera: brined and spit roasted chicken.
Gallina Entera: brined and spit roasted chicken. Photo: Tirzah Brott

Chorizo de pato: spicy duck sausage.
Chorizo de pato: spicy duck sausage. Photo: Tirzah Brott

Albóndigas: lamb meatballs, mojo picón, and sheep’s milk yogurt.
Albóndigas: lamb meatballs, mojo picón, and sheep’s milk yogurt. Photo: Tirzah Brott


El Colmado Butchery, 53 Little W. 12th St., nr. Washington St.; 212-488-0000

*This article appears in the November 17, 2014 issue of New York Magazine.

What to Eat at El Colmado Butchery, Opening in the Meatpacking District