THE WEIRS TIMES, Thursday, September 16, 2010 “The selection is unique
and is always changing’’ he says, noting that But- ler’s has a reputation for being passionate about the products it sells and takes great pride in select- ing only the finest cheeses and gourmet fare. There’s also a New
Hampshire-based butcher shop at Fiddleheads, The Meat House, which since it opened its first store in Portsmouth in 2003 and has grown to seven loca- tions in New Hampshire and another 30 all over the country, including one in California. Founded by l ifelong
Erik Holt and David Betts show off prime steaks offered by The Meat House butcher shop at Fiddleheads.
FIDDLEHEAD from 36
Vendors include The Butler’s Pantry which of- fers domestic and import- ed artisan cheeses, like Dutch Gouda and Italian Mozzarella, as well as Spanish Estate Olive Oil and aged Italian Balsamic vinegar. Timothy King, who mans
the Butler’s Pantry station at the Alton location, says that Butler’s also takes care of the wine selection at Fiddlehead Farms Mar- ketplace.
Marinated steak tips, chicken breasts and turkey tips are some of the most popular items at The Meat House.
NH’s first true prime steakhouse
“Top 3 Restaurants in NH for 2009” -Manchester Union Leader
“Top 20 Best Seacoast Restaurants for 2010”
“Hottest Dish in NH” - 2007 & 2008 NH Magazine “Top 10 Burgers”- Portsmouth Herald
Located Just 30 minutes South of Lake Winnipesaukee
A hand’s-on chef-owned restaurant Christopher “Koz” Kozlowski, chef/owner
1 Orchard Street, Downtown Dover, NH (603) 749-0006 •
www.orchardstreetchopshop.com - Taste Magazine
friends Justin Rosberg and Jason Parent, who had many years of suc- cess in the restaurant in- dustry, the partners’ aim
See FIDDLEHEAD on 38
37
ROGER AMSDEN PHOTOS
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