First Look: The Hungarian Butcher
Rows and rows of house-made sausages, prime cuts of meat and other Hungarian specialities await at the grand opening of The Hungarian Butcher this Friday, November 12.
Setting up shop at 2177 W. Dublin-Granville Rd. in Linworth, Owner and Chef Dan Varga saw the busy intersection with close proximity to Powell, Dublin, Worthington and Clintonville as an ideal location.
With a 25-year career at various well-known restaurants across the city, the last two and a half decades have been leading up to Varga being his own boss.
As the name implies, the butcher shop has an impressive lineup of Hungarian products. Starting in the non-meat department, there’s Eros Pista, a house-made pepper paste with fresh paprika chilis that’s slightly spicy and salty, and meant to take the place of salt & pepper on the table top, as well as a variety of house-made pickles, and lecsó, a tomato-pepper stew.
There’s pastrami, pastrami bacon, pates and a variety of traditional Hungarian sausages, each from a different region of the country. Porketta gets a Hungarian spin, stuffed with a traditional, liver-based sausage and Eros Pista.
Shoppers will find more worldly variety of sausages as well, like chorizo, hot or sweet Italian, and bratwurst, all made in-shop with Varga guaranteeing they will be the best customers have ever had. Additional cuts of beef and pork, as well as a small selection of cheeses, including a túró, a traditional Hungarian farmers cheese round things out.
Not only can customers expect variety, but something new every time they come into the shop. Varga says they’ll keep a rotating selection of meats in the case and are already working on the approval process for curing meats in-house to make charcuterie.
The Hungarian Butcher will be open from 11 a.m. – 7 p.m. Tuesday through Saturday and 10 a.m. – 4 p.m. on Sunday.
For more information, visit hungarianbutcher.com.
All photos by Susan Post