Rob and Allison Levitt
Owners, Butcher & Larder
What they started at the short-lived Mado, breaking down whole animals and serving all the parts, lives on greater than ever at their new Noble Square butchery. From Paulina to Gepperth’s, there’s plenty of great old meat cutters doing God’s work. But, while the protein served up at those places is often high quality, they’re also nameless and faceless cuts, some local, some not. At B&L, you can get a chop that was definitely raised on pasture less than a hundred miles away or the same farmer’s cut served to you at Sepia or Vie the night before.