The House
A short listof names we know.
We opened on South Street in 2020. The case is the conversation — the rest is just paper and wax.
A note from the counter
We took a storefront, painted the floor black, and put whole loins in the cellar. The rest happened slowly.
— The House
The counter, mid-week
N° 01
The shop
Three storefrontsdown from the water.
Oyster Bay's South Street has been a main street for two hundred years. We took a storefront, painted the floor black, hung a brass rail above the case, and put whole loins in the cellar.
The shop is small on purpose. There is nothing on the shelf that we wouldn't take home ourselves.
How we got here
A short walk.
2018
An idea over a counter
A long discussion about why nothing on Long Island felt like the corner butchers of upstate New York and Italy. The answer was the same as the problem: nobody had built one.
2019
Sourcing trips
Six months on the road. Hudson Valley, the Catskills, Niigata. Sat down with the producers we'd later sell. Some said yes, most didn't — we kept the ones who did.
2020
South Street, doors open
March 2020 — a brutal month to open a shop. We opened anyway and the neighbourhood kept us alive. The case has turned over every day since.
2022
Dry-age room online
Glass door, salt walls, a thirty-five-day standard. The room runs cooler than the cellar by design — patience is the only ingredient.
Today
A house of meat
Six days a week. Fourteen producers. No boxed beef, no pre-cut steaks, no display tricks. Just the counter.
A5 Wagyu, Niigata bloodline
N° 02
The sourcing
By the herd,not by the box.
We buy whole — primal cuts, whole birds, head-on seafood. The animal arrives complete and we break it down ourselves. That's the only way we know who fed it and how it was raised.
USDA Prime from American family farms. A5 from a single bloodline in Niigata. Heritage Duroc pork, pasture chicken, day-boat fish. Names that mean something.
N° 03 · The standard
Cut to order.
Always.
Nothing on display is finished. The case is what's hung; the counter is where we decide together. Pre-cut steaks are a habit borrowed from the supermarket. We don't borrow habits.
- Beef
- USDA Prime, dry-aged to order
- Wagyu
- A5, single Niigata bloodline
- Pork
- Heritage Duroc, whole hogs
- Poultry
- Pasture-raised, whole birds
- Seafood
- Day-boat, head-on, never frozen
- Cure & age
- In-house, glass-front room
The case is the conversation. Come in and start it.