Often associated with rustic French cuisine and five-star eateries, charcuterie has exploded in popularity across the United States. Now served in restaurants across the continent, charcuterie has become a household term and a favorite for top chefs looking to add elegance to their menus.
Here are three charcuterie restaurants we love:
Cured—San Antonio, Texas Cured is based on head chef Steve McHugh’s farm-to-table and whole-animal style of cooking. His large charcuterie showcase includes meats hanging in the dining room and unique options like smoked vealwurst, smoked duck ham, and jalapeno sausages. He buys a lot of his ingredients from a local farmer’s market, which is set up right outside his restaurant.
Bar Boulud—New York City, New York Known for its terrines and pates, Bar Boulud is a pork mecca that offers a “nose to tail” menu of cured meats from the entire pig. When it opened in 2007, it became the first stateside source for sausages, pates, and terrines found at the famous charcuterie Gilles Verot in Paris, France. Bar Boulud offers 27 different kinds of cured, smoked, and roasted meats.
Abattoir—Atlanta, Georgia Abattoir has redefined Southern classic food with their charcuterie plate. For just $20, your party can savor a platter with six selections of cured meats and sides. The porcelain platter features a beautiful assortment of colors, textures and flavors, including lardo edged in herbs, pepper anchor, pickled carrots, head cheese, pork rillettes, sausages, bresaola, baguettes, and an assortment of mustards. All charcuterie is made in-house, and alternates weekly with 10 different types of meat on the menu.