Now Open: The Butcher’s Pantry, a Gourmet Market and Butcher Shop

Tucked away off a major thoroughfare in Solon, The Butcher’s Pantry (33475 Station St., 440-999-0990) is slowly making a name for itself amongst the busy lunch crowd. The gourmet market and butcher shop is turning out house-smoked meats like brisket, pulled pork, turkey breast and pork belly, which get turned into quick, delicious sandwiches.

Opened in April by Taylor and Stephanie Steinhoff, the shop carries a wide array of fresh meats, which fill deli coolers in the open, contemporary shop. Ohio-raised beef, much of it grass-fed, joins cuts from Certified Angus Beef as well as local pork and hormone and antibiotic free poultry. The cuts range from impressive tomahawk-style beef rib chops and skirt steak to pork chops and spare ribs. Ohio lamb chops, leg of lamb and stuffed lamb lion are also available.

Out of the smoker come whole chickens and sold-by-the-pound meats like brisket, pulled pork, porchetta, pork chops, turkey breast and house-made sausages. Those meats also end up as the filling to hearty sandwiches like brisket with pickled red onion and garlic barbecue sauce on a soft brioche bun, pulled pork with radicchio slaw and spicy apricot sauce, and brined and smoked turkey breast with maple bourbon glaze and granny smith apples.

“We’re doing more prepared foods than we thought we would,” says Taylor. “We do a big lunch rush.”

A full roster of side dishes are sold by the pound to round out any meals, which might include sweet potato salad, Brussels slaw, mac and cheese with rib meat, roasted carrots, and baked beans. A wide selection of beer and wine is sold at retail. The shop uses and carries as much local product as possible, such as bread from nearby Brimfield Bread Oven, coffee from Bent Tree in Kent, and many others.

All items, from lunch specials to the fresh meats in the coolers, changes daily.

Soon, the shop will begin hosting educational wine tastings.

“My wife and I had a dream and chased it,” says Taylor.

About The Author

Douglas Trattner

For 20 years, Douglas Trattner has worked as a full-time freelance writer, editor and author. His work on Michael Symon's "Carnivore," "5 in 5" and “Fix it With Food” have earned him three New York Times Best-Selling Author honors, while his longstanding role as Scene dining editor garnered the award of “Best...
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