ART OF FOOD by Dagny McKinley
The Community of Food
C
REATING FOOD THAT people resonate with is more than cutting, chopping, dicing and slicing. Food is about the love that goes into the making of it. At Laura the Butcher’s MEATBAR, the love is in the community that has been created, both in the people who work there and in the welcoming atmosphere they created for anyone who walks in the door. The sign out front reads, ‘Vegetarians Welcome.’ This is just the first hint that the butcher shop is something more than just a place to get a meal. My fondest memory was coming in after working a week-long festival to pick up the charcuterie board for the closing night. The exhaustion was apparent on my face. As they were finishing up the board with imported meats and cheeses, specialty Art with Altitude
Photos courtesy of the Meatbar
fruits, pickles, olives, peppers and chocolate truffles, they offered me a seat, a glass of champagne and a snack to hold me over. I felt like I had walked into a warm hug. If you need an intimate space to catch up with friends, have some incredible wine and bubbles, or a warm baguette with some of the best meat, cheese, butters and sides, then head to the MEATBAR on Lincoln Avenue. Perfect for snowy days when you need a little love and food to warm the insides. ELEVATE THE ARTS: MEATBAR is open Wednesday through Saturday 11:00 a.m.–8:00 p.m. and Sunday 11:00 a.m.–4:00 p.m., with Happy Hour 4:00 p.m.–5:30 p.m. and all day Sunday. DM Winter 2022
47