Thursday, May 7, 2015

St. Roch Market’s Shank Charcuterie to open butcher shop with lunch service on St. Claude Avenue in June

Posted By on Thu, May 7, 2015 at 2:24 PM

click to enlarge Master salumiere and Cochon alum Kristopher Doll, who runs the meat-centric stall Shank Charcuterie at the St. Roch Market, says his butcher shop and lunch venue of the same name will be opening in just a few weeks.
  • Master salumiere and Cochon alum Kristopher Doll, who runs the meat-centric stall Shank Charcuterie at the St. Roch Market, says his butcher shop and lunch venue of the same name will be opening in just a few weeks.
Master salumiere and Cochon alum Kristopher Doll, who runs the meat-centric stall Shank Charcuterie at the St. Roch Market, says his full-fledged butcher shop and lunch venue by the same name will be opening in just a few weeks. 

“It’s pretty much ready to go; we're shooting for June 1,” said Doll, who added that the 11,000-square-foot space at 2352 St. Claude Avenue is now equipped with a 20-foot counter where he plans on rolling out a full lunch menu once he opens the doors next month.

Across the street, Doll has been selling a selection of cured meats, cheese boards and charcuterie boards, sausages and sandwiches at his counter inside the market since its opening in April.

At the butcher shop, Doll said he will be able to source and sell a much larger quantity of items and meats including beef, veal, pork, goat, lamb, rabbit, chicken and duck, "when I can get it." Blood sausage, pates, country terrine and a variety of charcuterie will be able for purchase as well.

“If I don’t have something and someone asks me for it, I’ll make sure to get it," Doll said. "It’s all about making people happy, and I love to do it.”

The counter inside the new shop can seat approximately 20 people, and the lunch menu will include a selection of tapas-style dishes, steak frites and some salads.

Doll, a Louisiana native who worked in San Francisco, was recruited by Donald Link to open Cochon Butcher before moving to stints at Cleaver & Co. and most recently worked for Adolfo Garcia at Ancora.

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