Best Butcher - 2007
The American butcher is dead. He was flattened by a cross-country truck packed with Boar's Head lunchmeat and buried under a pile of supermarket killhouse fare. And while you can brave the obnoxious foodie crowd at Whole Foods for a $9 organic porkchop, that's not what red meat is about. At Che, Tano, they know this. Swim through the sea of hard-to-find Italian coffees, fresh bread, empanadas, cheeses, pastries, and sandwiches to get to the monolithic meat section. There you'll find spirals of fresh salchicha, whole sides of prime churrasco, and piles of blood sausage. A friendly staff will assist you with gauging your needs ("Twelve peopleç" "Eight-and-a-half pounds."). They'll give you tips on preparation too. Grab a bag of hardwood charcoal and you're ready to mess with Texas.The Argentine carniceria has been in business for more than ten years, hidden in a little West Kendall shopping mall behind a Dunkin' Donuts. Prices are reasonable, if not cheap, with sausage and beef usually costing between $5 and $6 per pound.