Butcher shop and deli opening in Portland’s Old Port
Sawyer's Butcher & Delicatessen launches Friday in the former Thistle & Grouse space on Cotton Street, shown earlier this year. (Courtesy of Sawyer's Butcher & Delicatessen)
The former chef-owner of acclaimed South Portland restaurant Judy Gibson is opening a butchery and deli this week that sources all of its meats from Maine farms.
Sawyer’s Butcher & Delicatessen is slated to open Friday at 10 Cotton St., in the space of the former Thistle & Grouse restaurant.
Owner Chris Wilcox said his whole animal butcher shop is sourcing beef from Caldwell Farms in Turner; pork from The Garden Spot Amish cooperative, Winter Hill Farm in Freeport and The Milkhouse Farm in Monmouth; and air-chilled poultry from Cluck Ya in Gardiner. Sawyer’s is licensed for whole muscle charcuterie, to make items like coppa in-house.
The shop offers made-to-order sandwiches along with house-made 100% beef hot dogs, and some grab-and-go items. Sawyer’s beverage program includes beer and wine. The shop also has a retail license to sell bottles to take home.
Sawyer’s has 12 seats inside, and additional seating at picnic tables outside. The space includes a 2,200-square-foot former dining room upstairs that Sawyer’s will rent out for private events, and use for butchery and sausage-making classes.
Sawyer’s Butcher & Delicatessen will be open Wednesday to Saturday from 11 a.m-6 p.m., and Sunday from 10 a.m-4 p.m.
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Tim Cebula has been a food writer and editor for 23 years. A former correspondent for The Boston Globe food section, his work has appeared in Time, Health, Food & Wine, CNN.com, and Boston magazine,. More by Tim Cebula
