6. Butcher-to-Table
To counter the veggie trend, some artisan butchers are adding an eat-in option to their shops. In Baltimore, there’s Parts & Labor where you can pick up a cut of meat and enjoy a full board of house cured meats (with a beer) among other options. In New Orleans, there’s a dining counter at the butcher shop Shank Charcuterie that serves up steak and eggs or house sausages.
