Fatted Calf, San Francisco’s “high-end butcher-plus,” plans to shut down its Hayes Valley shop at 320 Fell Street at the end of October, citing “a variety of logistical reasons.” This, however, is not the end of the charcuterie. According to a recent email blast, owners Taylor Boetticher and Toponia Miller share that they will reopen at Suite 13 in Ferry Building Marketplace in early November.
“We plan to start small and grow into this new space over time, but we will be ready with all of your favorites in time for the holidays,” they write in the email. What Now San Francisco recently reached out to Boetticher and Miller to inquire about how specifically they intend to “grow into this new space,” among other pertinent details, but they were unavailable for comment.
In addition to butchering services and meat preparation, the Fatted Calf also offers charcuterie-making classes. While in the shop, patrons can purchase house-cured meats, gourmet items like homemade sausages, pâtés, terrines, and potted meats, and sandwiches to go.
On the Fatted Calf website, the owners share that all of their meat “is sourced from small family farms that are committed to raising their animals humanely and sustainably, without the use of hormones and antibiotics.”
