![]() His deli meats and bacon are all cured or smoked in-house using locally sourced meats. His expert team also offers a full-service deli experience. ![]() In addition to prime beef, Duroc pork, free-range chicken and domestic lamb, Meagher also offers American Wagyu beef from Texas, comparable in marble, appearance and flavor to Kobe beef of Japan.Įvan’s is much more than just a meat market, however. Prime-aged cowboy rib steaks are the pinnacle of all steaks, perfect for the backyard grill. The meat case includes staple items such as boneless New York strip steak and filet mignon - sure crowd pleasers - in addition to Duroc pork chops from a heritage breed of hogs known for their abundant marbling and deep flavor.Īn 8-or-so-foot dry ager is proudly displayed behind the register filled with beautifully aged racks of beef ribs. Similar to Lawson, Brer has been in the food scene for decades.Īs for the meat, Meagher prefers prime beef, the top tier of marbling as determined by the USDA. Meagher has a close relationship with Fort Worth Meat Packers, a local processor of beef, pork, lamb and game meats, from which he hand-picks wholesale cuts to bring in. He will smoothly steer you to the right item based on your preferences. Lawson's experience spans the full spectrum of the food business, as he was once a production manager for Tyson Foods before his foray into the high-end fine dining scene at Eleven Madison Park in New York and several Dallas hot spots, such as Georgie’s, Terra and Sachet (their neighbor at The Shops).Įqually impressive is Meagher's front-of-house manager, Brer Wyant, who creates a warm and inviting atmosphere where questions are encouraged. ![]() His primary butcher and culinarian is Mike Lawson, who previously earned a Poultry Science degree at Texas A&M and his chef’s hat at the famed Culinary Institute of America in Hudson Valley, New York. This brings us back to Meagher and his team of noble "disruptors." While he is relatively new to the food business, he is supported by a small crew of veterans. You have a huge case full of pre-cut steaks, commercially prepared ground beef and pre-packaged chicken to choose from, with no butcher in sight. Big-box retailers have moved almost entirely to self-service. In addition, the grocery business in general, especially meat, has become increasingly impersonal. Simply put, people want to know where their dinner is coming from. True to the spirit of street food dining, we want guests to feel equally at ease whether they're stopping in for a small snack and to say hello, or if they're meeting friends to enjoy a communal dining experience.Īs a casual counter-service spot, we don’t take any reservations but please feel free to call us prior to visiting so we can help estimate your wait time (if there is one).Evan's Meat Market, Kathy Tran As the industry leans increasingly toward factory farming and laser-cut steaks, there is a growing demand among consumers for greater transparency in the supply chain. Our hope is to be a cozy, neighborhood joint where people from all walks of life gather together and bond over delicious, heartful, and authentic Taiwanese specialities. Our scallion sesame bread, which we bake in-house daily and accompanies our soups, has always been one of my grandfather’s favorite things to eat and is one such example. As a result, a lot of our dishes feature wheat based items such as buns, pancakes, dumplings, and noodles. Similar to our sister restaurant, Pine & Crane, some of our dishes also trace their roots to the northern-style Chinese dishes my maternal grandparents grew up eating before they moved to Taiwan in 1949. Our wide selection of tea drinks, along with a rotating list of craft beers and wines, is curated to complement our food offerings. We also offer limited, seasonal cold appetizers, soups, and greens. ![]() The menu features dishes you can find in night markets around Taipei such as minced pork on rice and thousand-layer pancake. Our food is inspired by Taiwan’s street food culture. We love sharing our heritage through food and aim to provide distinctive service for our guests and community. Our menu showcases regional Taiwanese cooking using fresh and simple ingredients. JOY is a casual, neighborhood eatery in Highland Park, Los Angeles.
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