Guild Fine Meats Opens Tomorrow in Burlington | Bite Club
Pin It
Favorite

Tuesday, August 20, 2013

Guild Fine Meats Opens Tomorrow in Burlington

Posted By on Tue, Aug 20, 2013 at 12:56 PM

click to enlarge img_6149.jpg


The Farmhouse Group's Guild Commissary has been up and running for more than a month. Tomorrow, the ultimate fruit of master butcher Frank Pace and chef Tom Deckman's labors will be unveiled with the official opening of Guild Fine Meats at 111 St. Paul Street.

click to enlarge img_6150.jpg

Today, the staff at the new butcher shop and deli is getting used to the space with a soft opening.

But sorry, meat lovers, you'll have to wait until tomorrow for a look at the good stuff. The butcher case is papered over.

Co-owner Jed Davis says that a full menu of sandwiches and salads will be available within a few days, with the majority rolling out tomorrow.

click to enlarge img_6152.jpg

Soups include a local kale and white bean as well as soup of the day. Salads include a Caesar, Cobb (with housemade bacon and Bayley Hazen blue, natch) and roasted roots over greens with Does' Leap chèvre and sherry vinaigrette. There are side salads in the case, too. The take-out menu says that house-special hot and cold sandwiches are coming soon, but until then, a build-your-own sandwich menu includes a fantasia for meat lovers. Laplatte River Angus Farm roast beef, Vermont Heritage Grazer smoked ham and Adams Farm smoked turkey are obvious basics, but Deckman is also producing mortadella, capicola, pastrami and meatballs, as well as tuna and chicken salads. Even vegetarians have a meat option — tempeh bacon.

click to enlarge img_6151.jpg

The sandwiches are served on house rolls (either white or whole wheat) with a choice of cheese, up to three veggies and a spread, such as grainy homemade mustard or cranberry aioli.

If you can't wait until tomorrow for meat, the store is already well stocked with old-timey candies (above), house spice rubs and Farmhouse Group pastry chef Samantha Madden's desserts, including pies, cakes and cookies — including a decadent, buttery maple shortbread edged with chewy chunks of Deckman's smoky bacon.

But if you eat one sweet today, make it the airy maple-glazed doughnut. Trust us.

Got something to say? Send a letter to the editor and we'll publish your feedback in print!

Pin It
Favorite

About The Author

Alice Levitt

Alice Levitt

Bio:
AAN award-winning food writer Alice Levitt is a fan of the exotic, the excellent and automats. She wrote for Seven Days 2007-2015.

Comments (11)

Showing 1-11 of 11

Add a comment

 
Subscribe to this thread:
Showing 1-11 of 11

Add a comment

Keep commenting classy! Read our guidelines...

Note: Comments are limited to 300 words.

Latest in Bite Club

Social Club

Like Seven Days contests and events? Join the club!

See an example of this newsletter...

Keep up with us Seven Days a week!

Sign up for our fun and informative
newsletters:

All content © 2017 Da Capo Publishing, Inc. 255 So. Champlain St. Ste. 5, Burlington, VT 05401
Website powered by Foundation