If you’ve been up 23rd Street recently, you may have noticed the transformation of the storefront at 23rd and Cedar Streets.
Metzger Bar and Butchery will be a restaurant with a small retail component focusing on Old World wines and fresh meats and seafood. Anderson describes the menu as “rustic, European comfort food”.
A Richmond native and resident of Church Hill, Anderson trained professionally as a chef at the French Culinary Institute in New York City under Master Chefs Jacques Pepin, Andre Soltner and Alain Sailhac. She has worked in some of the best kitchens in New York City, most notably Blue Hill at Stone Barns and Northern Spy Food Company as Sous Chef and Chef de Cuisine.
At the age of nineteen, Hemp got his start manning the cheese board at the Cheese Shop, in Williamsburg. Since then, he has been a wine buyer at five different retail locations, a cheese-buyer at four, managed an artisan bakery and worked at a local butcher’s shop. He launched Sausage Craft with Chris Mattera in 2010.
Metzger Bar and Butchery
801 North 23rd Street