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Carnivore

Aug 18, 2017 Food & Beverage

At an Oak Park butcher shop, every cut of meat is a slice of Illinois.

On a bright summer day in 2014, the Pleasant District in Oak Park, a village just west of Chicago, was filled with something very pleasant indeed: the smell of fresh meat. The owners of Carnivore were looking to create buzz for their new farm-to-table fish market and butcher shop. And few summer aromas demand attention like 300-plus hamburgers sizzling on the grill. It was enough to make a good first impression on the neighborhood—but it's Carnivore's commitment to quality that keeps people coming from far away, too. 

Owners Erik Williams and Brad Knaub take the term "farm-to-table" to heart, as they actually visit the farms from which their food originates. They work closely with local farmers and foragers in Illinois to ensure that Carnivore's products are fresh and of the highest quality. Williams and Knaub can likely tell you where the cows came from, who raised them, and what they ate—all information that helps customers ensure the ingredients they use are as sustainable (and succulent) as possible.

Fish Sweets and meat Meat

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