Top-drawer meats are the focus here, whether purchased for dine-in or take-home. This is zero-waste butchery at a high level. Charcuterie is, naturally, a highlight, as well as charcoal-grilled steaks (au poivre or piri-piri). Cheese plates, pickles, good sourdough and seafood — mussels with jalapeño vinaigrette and Humboldt squid with scallion mayo — round out a fun menu.