I am a meat eater. I like my bacon on Sunday, sausages on the grill, chopped chicken liver and lamb chops. Pig roasts? Now, that’s a party. What satisfies the meat lover in me? Lindy & Grundy. Good thing is, it’s just a hop, skip and a jump from Larchmont.
Amelia Posada and Erika Nakamura, the two princesses of pork and all that is meat, are Lindy & Grundy. These gals, both former vegetarians, are responsible for bringing the art of old world butchering to West Hollywood. They have trained with the best to be the best. They abide by the rules of the nose-to-tail philosophy; very little waste and no chicken foot left behind. The farms that supply their meats are old school as well and are firmly committed to organic practices. All of the animals are pasture raised and grass fed. The grass that the animals eat, are without pesticides or herbicides.
When you walk into Lindy & Grundy’s floor to ceiling tiled store, a fabulous large neon sign of a cow beckons you to come closer. Someone behind the counter will always holler “hello” or “welcome”, and you suddenly realize, “yeah, I can hang here.” The butcher block behind the register is always busy. Erika is either butterflying a leg of lamb or digging into a pig that has just arrived. The craft of butchery is certainly an art form and Erika makes it look so seamless and graceful. Each cut of beef, every chop of lamb or pork is precisely cut, wrapped and tied, like a tiny present. As you peer into the glass, you feel like a kid in a candy store. That is, my kind of candy store. The free-range chickens are lined up perfectly for viewing. There are special meat mash-ups for great tasting, juicy burgers and homemade sausages that suit every taste. My favorite is a maple breakfast sausage made with syrup from Vermont. I promise you, breakfast will never be the same.
No time to make dinner? No problem. The shelves in the freezer are lined with homemade Lindy & Grundy specialties. Hearty soups and stews, luscious pulled pork and old school Italian meatballs, all pre-made and ready for heating in the comfort of your own home. The fridge is stocked with free-range eggs, Strauss Creamery butter and milk. The crown jewel is the small ball jar of Chicken Liver Mousse that sits on the second to last shelf (remember that). Just the thought of it makes my mouth water. It is smooth and creamy with just the right amount of cognac, cream and butter. No one in this town makes Chicken Liver Mousse like this.
The chances are you need a great BBQ sauce for the ribs you just purchased or a Habanero Mustard for your sausages. Lindy and Grundy make a point of supporting the local LA artisan food movement by offering many small batch, handcrafted condiments, jams, sauces, etc. Small business supporting small business! Yes!
Your inner carnivore is calling.Lindy & Grundy 801 North Fairfax Avenue LA, CA 90046 323.951.0804 Alison Dinerstein is a resident of Windsor Square, a NY JETS fan and a professional foodie. She is the co-founder of the soon to be launched website Artisan’s Table at www.artisanstable.com – Artisan’s Table curates the world of artisan food so you don’t have to. Stay tuned to LarchmontBuzz for more from Dinerstein – including more information on the launch of Artisan’s Table. You can contact Alison at email@example.com