A counter, not a kitchen.
The Bay Butcher is not a restaurant and is not trying to be. It is a counter on South Street selling the same meat and fish the kitchens down the road cook with, to anyone who walks in.
Dry-aged beef, whole fish broken down on site, local oysters, and the cuts that are hard to buy well on this stretch of the North Shore. It opened because five kitchens buying meat every week is a shop waiting to happen, and because the alternative was watching good product go to a distributor.
It is also why our off-site catering tastes like our kitchens: it comes through the same door.
Feeding your own table.
Not a room, a supply line. Whole cuts, dry-aged beef and oysters for something you are hosting yourself, and the reason our off-site catering tastes like our kitchens.
Behind the counter.
One application reaches every venue in the group, and you can name this one as your preference. Four of the five are within a few blocks of each other, so moving between them does not mean moving house.
4 more, most of them nearby.
Not sure which one you want?
Tell us the night you have in mind and we will say plainly which of the five suits it. Sometimes the answer is none of them, and we will say that too.