+
Doug Pepper | May 30, 199910:55 PM    

I'm a big fan of Wild Edibles, a wholesale fish
operation (on Elizabeth just below Houston) that
opened a retail outlet about a year or so ago.
Jonathan, the owner, and his chef/frontman, Adam, give
me personal service, the freshest of fish and
shellfish, and recipes to try. I love this kind of
service, am willing to pay for it, and have yet to be
disappointed. The place could practically stay in
business based on their salmon and oysters, but I like
to go for the more exotic stuff (langoustines, certain
cuts of fish you don't often find sold at the retail
level, butterflied sardines, sushi quality hamachi,
kumamotos, etc.--excuse my spellings), namely because
I trust these guys and they keep a look-out for me. So
what does this have to do with meat? Well, I'd like to
know of a butcher of this quality in the East
Village/Soho/Lower East Side. Any suggestions, besides
the meat counters at Dean and Deluca and Balducci's?

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