If you’re wondering why the corner of 78th and Amsterdam smells like chicken fat, you have April Bloomfield to thank. The Upper West Side can now join the growing list of neighborhoods able to claim its own serious butcher shop: White Gold Butchers.
How did these New Yorkers hit the jackpot? One of Bloomfield’s partners in the venture, butcher Erika Nakamura, just happened to go to high school around the corner from the shop and she still lives close. When she, Bloomfield, restaurateur Ken Friedman and fellow butcher Jocelyn Guest were looking to set up a retail butchers shop and restaurant combo, the Upper West Side fit the bill.
“We wanted to go where there was a sense of community and yet that still needed something like this,” said Bloomfield. The trio wanted to serve people who really cook, and early indications are they chose correctly. Sales on day one dashed any assumptions that New Yorkers want “tender” quick-cooking cuts. Observing what was left in the case just before closing time (New York strips, rib eyes, and fillets), Bloomfield said, “People want cold-weather cuts.” Indeed on opening day, it was mostly families stumbling into the corner store with kids pressing up against the case and parents asking questions in preparation for weekend slow-cooks and roasts.
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