You’ve heard of a butcher shop. Now imagine one with sausages, steaks, and ribs – except none of it ever came from an animal. That’s the delicious oxymoron waiting at this Minnesota spot, a place that’s been redefining the meat case since 2016.
The shop was the first of its kind in the country, and the brother-and-sister team behind it make everything in-house, from the Korean ribs that fly off the shelves to a ribeye that just won a top vegan steak award. The mission? To create food so good it turns omnivores into regulars.
Over half their customers still eat meat, proving that you don’t have to be vegan to appreciate a perfectly crafted, plant-based alternative…