After a successful pre-party on Tuesday night, Taylor Boetticher is ready to sell meat at his spanking new Fatted Calf butchery, now open in Hayes Valley. This is the second brick-and-mortar shop in Boetticher's mini meat empire, including a store in Napa's Oxbow Market and kiosks at the Saturday Berkeley and Ferry Plaza farmers markets. Boetticher sees Hayes Valley as "a platform for getting the right thing to the people who want it, allowing ranchers and farmers to keep doing what they’re doing.” And he's making it happen in a modern, Wylie Price-designed riff on the butcher shops of yore, complete with a custom-built mobile meat-hanging rail system, a state-of-the-art vintage meat slicer and full-frontal on all meats thanks to predominant glass-walled display cases and walk-in. Boeticcher's also stocked his shelves will pastas, organic olive oils, Rancho Gordo beans and other compliments to well-raised meats. Locally made butter, eggs, cheeses, raw milk and “house-made pickley things” fill things out. At first blush, he'll be offering a few made-to-order sandwiches, like bollito misto and meatloaf, but he's planning to evolve a lot; and beer and wine are on the way. “This isn’t church. This is supposed to be fun," says Boetticher. "This is supposed to be delicious. And good for everyone.” Fatted Calf is now open from 10 a.m. to 8 p.m., daily.
[Photo: Julia Wallerstedt]