[126coupe]

Originally Posted by MikeSid

+3 on the butcher.

I live about 4 blocks from what used to be one of the best butcher shops in the city. They've since gone downhill and it's a typical story. They used to have a dry age room and the prime that came out of there was fantastic. Now they've eliminated the dry age room and subleased out the space to an overpriced wine merchant.

So now you can get an overpriced Cab to go with your formerly great steak. One stop shopping and the "what's on your list today" mentality has ruined some great small food outlets. Artisan bakeries have made a comeback, so maybe it's only time before meat markets do.

I agree I would pay a premium price to go to the local butcher and get some dry aged prime.