The minute you step though the glass doors onto the tile floors, you realize that this is a temple to all things meat. As though the name were not clue enough, a large glass case of hanging hams, sausages, loins, and other house-cured delicacies makes a bold declaration. A James Beard nominee for best chef in the Southwest, Steve McHugh makes the most of the meat with charcuterie boards (oh, that smoked duck ham and ninety-day pork belly) and items like the too-tender-to-believe Red Wattle pork chop with potato pavé and pears and the classy roast leg of lamb off the bone. If you must dine vegetarian, the Pearl Farmers’ Market special is always interesting.
City: San Antonio