by July 26, 2011 at 1:35 pm 2,786 3 Comments

Local 16, charcuterie, Borderstan

Chef Alex Vallcorba at Local 16. (Ashley Lusk)

From Ashley Lusk. Check out Ashley’s blog Metropoetrylis and find her on Twitter at @arlusk.

The culinary team at Local 16 is a regular boys’ club — but in this case, that’s a good thing. The U Street favorite has undergone some changes, which include a new menu that continues to highlight regionally gathered flavors, and smoked and cured meats from their own collection.

Charcuterie Prepared, Aged at Local 16

Owner Aman Ayoubi briefly thought of putting in a speakeasy in the basement of his restaurant, but instead has dedicated the next phase of Local 16 to charcuterie that is prepared and aged on-site.

Ayoubi has teamed with Seth Cooper of White House Meats to bring humanely raised meat to the restaurant directly from Highview Farm and Mount Airy Farms.

As part of their new initiative, Cooper butchers the meat on-site and then begins the six- to 12-week curing process in a humidity and temperature-controlled cooler that will age the meat under proper conditions.



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