The Meat District Co. is opening up next week on the location where “Xiomara” used to be on Raymond Ave. It is promising to reawaken our taste buds with an inspired menu and a one-of-a-kind dining experience.
The owner’s idea is to give a modern nod to the time when beef came from a farm, not a factory, by offering dishes made of 100% “Never Ever” (hormone, steroid and antibiotic free) meat – anything from burgers to steaks, ribs, chicken, lamb, and pork.
They have arranged it so that everything is visually available to the customer, from prominently displayed refrigerated cases holding cured meats to an open kitchen where one can witness the Chef in the process of creating his masterpieces.
The menu will include something for everyone – from chicken, ahi tuna, salmon, or vegetarian burgers to steak meals of high quality portions of Angus tenderloin, rib-eye, sirloin, and other meats.
Beyond protein dishes, The Meat District Co. will offer appetizers, sides, desserts and fresh salads. One of them, the Shogun, is considered their health salad because it is made of crunchy cabbage, chopped apples, spring onions, toasted almonds, sunflower, pumpkin and sesame seeds, plus crispy noodles and a homemade dressing.
They will also have a selection of craft beers and wines that should be able to wrap up a meal nicely.
On the intersection with Union St., The Meat District Co. will be located at 69 North Raymond Ave. The design firm DS17 worked on the venue’s look intending “to create an enticing blend of old-school charm and contemporary style in an open yet rustic space.” The idea is to get us hooked not only to the flavors and spices, but also to the atmosphere. I say, let’s try it out!