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City Pork Deli and Charcuterie
Posted on 8/21/12 at 4:25 pm
Posted on 8/21/12 at 4:25 pm
From BR Biz Report
In a gambit to open City Pork Deli and Charcuterie near the Perkins Road overpass, Trey Williams says he has secured the parking to eventually sell smoked and preserved meats by early next summer. The real estate agent says he has permission from the state Department of Transportation and Development to expand the gravel parking lot under the westbound lanes of Interstate 10 by 15 new spaces under the on-ramp that snakes around Parrain's Seafood Restaurant. City Pork Deli, which faces Greenwood Drive at the corner of Hollydale Avenue—and is the former site of The Beehive Salon—already has eight parking spaces in front of the store. "And that gives me all the parking I need, as [the Unified Development Code] goes, plus four spaces," Williams says, for a total of 23. Earlier this month Williams submitted to the city-parish Planning Commission an application to open a deli in the 1,790-square-foot storefront. The board is scheduled to consider the application on Sept. 17. The store, which is located near a number of other overpass area bars and restaurants, has had a notice from the city-parish Office of Alcoholic Beverage Control on it since Aug. 8. "We just want to sell beer and wine," says Williams. The charcuterie—French for "deli," with an emphasis on meats—will be Baton Rouge's first, Williams says, with lunch sandwiches and in-house meats based on the model of Cochon Butcher in New Orleans. Besides selling boudin and andouille, Williams says, City Pork Deli will offer European-style specialties—patés, confit and dry-cured meats—to the neighborhood. —Adam Pearson
A welcome addition
In a gambit to open City Pork Deli and Charcuterie near the Perkins Road overpass, Trey Williams says he has secured the parking to eventually sell smoked and preserved meats by early next summer. The real estate agent says he has permission from the state Department of Transportation and Development to expand the gravel parking lot under the westbound lanes of Interstate 10 by 15 new spaces under the on-ramp that snakes around Parrain's Seafood Restaurant. City Pork Deli, which faces Greenwood Drive at the corner of Hollydale Avenue—and is the former site of The Beehive Salon—already has eight parking spaces in front of the store. "And that gives me all the parking I need, as [the Unified Development Code] goes, plus four spaces," Williams says, for a total of 23. Earlier this month Williams submitted to the city-parish Planning Commission an application to open a deli in the 1,790-square-foot storefront. The board is scheduled to consider the application on Sept. 17. The store, which is located near a number of other overpass area bars and restaurants, has had a notice from the city-parish Office of Alcoholic Beverage Control on it since Aug. 8. "We just want to sell beer and wine," says Williams. The charcuterie—French for "deli," with an emphasis on meats—will be Baton Rouge's first, Williams says, with lunch sandwiches and in-house meats based on the model of Cochon Butcher in New Orleans. Besides selling boudin and andouille, Williams says, City Pork Deli will offer European-style specialties—patés, confit and dry-cured meats—to the neighborhood. —Adam Pearson
A welcome addition
Posted on 8/21/12 at 4:39 pm to Lloyd Christmas
No French expert but certain that charcuterie is not French for deli.
Posted on 8/21/12 at 4:43 pm to Lloyd Christmas
Sounds awesome. Br could use a place like butcher.
Posted on 8/21/12 at 4:45 pm to BlackenedOut
quote:
No French expert but certain that charcuterie is not French for deli.
Its a little more involved than a typical deli. A poor way to sell the restaurant/
This and him being a real estate agent, I hope he hires some people who know what they are doing. Otherwise we may be getting another Jimmy Johns
This post was edited on 8/21/12 at 4:48 pm
Posted on 8/21/12 at 4:47 pm to Lloyd Christmas
Im all for better food across the country, but charcuterie is a fairly precise skill. It is a huge capital undertaking (akin to wine) just to build up the stock to always have salami, pates, etc... on hand. Best of luck.
Posted on 8/21/12 at 4:55 pm to BlackenedOut
quote:
No French expert but certain that charcuterie is not French for deli.
Thought the same thing
Posted on 8/21/12 at 4:59 pm to TreyAnastasio
I think it will be a welcome addition to the area.
Posted on 8/21/12 at 5:02 pm to BlackenedOut
BO, with Trey's background, capital should not be an issue. Plus, he's bright. Hope it's a success. As they say on the OT, I'll hit it.
Posted on 8/21/12 at 5:05 pm to OTIS2
Thats good to hear. Do you know who he is bringing in to do the charcuterie?
Posted on 8/21/12 at 5:09 pm to BlackenedOut
quote:
No French expert but certain that charcuterie is not French for deli.
it's not, but it might be the closest translation you can get. charcuteries and delis both sell cured and cooked meats, and people there will slice it for you. charcuteries in france also sell prepared products that you can eat as well, like delis. we associate delis with sandwich-making, and charcuteries dont really do that, so there's one big difference. it's a stretch to say that is the translation, but they are related
Posted on 8/21/12 at 5:10 pm to BlackenedOut
No I don't. Hope it's a good pick though. Trey grew up in Monroe...bright young man...his family was very instrumental in building up Centurylink...a very bright star in the Louisiana business world.
Posted on 8/21/12 at 5:10 pm to AreJay
of course there is the issue that they are apparently gonna call it "City Pork Deli and Charcuterie " ...
Posted on 8/21/12 at 5:16 pm to AreJay
As I've always understood it charcuterie is the craft of perserving meat and other perishable items. Just semantics and not a huge issue.
Posted on 8/21/12 at 5:40 pm to BlackenedOut
quote:
As I've always understood it charcuterie is the craft of perserving meat and other perishable items. Just semantics and not a huge issue.
pretty much, however there are also shops in france called 'Charcuteries.' Distinguished from 'Boucheries' which are butcher shops. youd have your neighborhood charcutier who made the pates and sausages and cured meats, that sort of thing. the butcher would cut up the raw meat into pieces. to simplify it all.
agreed it's just semantics. hopefully they do know what they are doing, that'd be cool
This post was edited on 8/21/12 at 5:41 pm
Posted on 8/21/12 at 5:41 pm to BlackenedOut
That's correct. The deli would be the place they sell charcuterie. Although in the NE they use deli to describe the food, so it could be used both ways there.
Posted on 8/21/12 at 6:32 pm to TreyAnastasio
Best of luck to the guy. I remember walking into Butcher a month after it opened and dreaming of owning something of the like in Baton Rouge. I'll support anything near the Overpass. Hoping he can bring a little farm to table to Baton Rouge.
Posted on 8/21/12 at 6:37 pm to Lloyd Christmas
Okay... Dancing Banana Time.
Posted on 8/21/12 at 6:39 pm to Mike da Tigah
Well I hope he's got a big barrel of kosher pickles like a Jew deli.
Posted on 8/21/12 at 7:38 pm to Lloyd Christmas
The dude can cook. I think it will be a well received spot.
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