BBQ Joint from Quagliata and Ladner, Mayfield Carl Quagliata and Zack Ladner opened The Village Butcher in Mayfield nearly two years ago. When the adjacent storefront came on the market, the owners decided to grab it, not knowing what they would ultimately do with it. Those plans came into focus after Quagliata and Ladner decided to close Smokin’ Q’s BBQ in Mayfield (replacing it with Cuoco Bello). Given the high cost of food and labor, a full-service barbecue restaurant no longer made financial sense, Ladner explained. But a fast-casual version just might. When it opens this summer, the new BBQ joint will sell Texas-style barbecue by the pound and serve it with sliced white bread, pickles and onions. Guests can expect a roster of wood-smoked meats like brisket, pulled pork, ribs, burnt ends, turkey, sausage and chicken. Credit: Courtesy Zach Ladner

As Giovanni’s restaurant in Beachwood cruises to its 46th year in business, and weeks before Paloma debuts at Van Aken District, owners Carl Quagliata and Zack Ladner will open the doors to The Village Butcher (818 S.O.M. Center Rd., 440-565-7330) in Mayfield.

Located a stone’s throw from Smokin’ Q’s, the team’s barbecue restaurant, The Village Butcher aims to be your friendly neighborhood butcher shop, deli and marketplace.

This will be the place to go for cold cuts like salami, capicola, mortadella and prosciutto. Those items are sold alongside cheeses such as asiago, romano, provolone, mozzarella and parmigiana. Store shelves are stocked with pantry items like olive oil, dried pasta, jarred sauces and condiments.

This is also the spot to visit for high-quality steaks, chops, poultry and sausage, much of it coming from in-state.

“We’re really trying to focus on Ohio-raised meats and such,” says Ladner, adding that the beef will be Certified Angus Beef from Cleveland’s Blue Ribbon Meats.

Soups, sides and made-to-order sandwiches are also on offer.

Like most big projects, this one has endured a few lengthy delays. But opening day is now just hours away.

“We’re opening just in time for July Fourth, so we’re hoping that will be a big weekend for us,” Ladner says.

This article appears in Jun 15-28, 2022.

For 25 years, Douglas Trattner has worked as a full-time freelance writer, editor and author. His work as co-author on Michael Symon's cookbooks have earned him four New York Times Best-Selling Author honors, while his longstanding role as Scene dining editor has garnered awards of its own.