This is a post by N&O restaurant critic Greg Cox:
Nose-to-tail butcher and artisanal pastry baker - it’s an unusual combination, to be sure. But if anyone can deliver on the double-barreled promise of Rose’s Meat Market & Sweet Shop (121 N. Gregson St.; 919-797-2233; rosesmeatandsweets.com), it’s owners Justin & Katie Meddis.
The young couple’s already-impressive resumes are larded with notable restaurants in San Francisco (including Chez Panisse, where Katie was pastry chef, and Ame in the St. Regis Hotel, where Justin was executive sous chef) and Charleston, SC. For the past year or so, they’ve been building a local following by hosting dinners and butchery classes across the Triangle.
The Meddises opened Rose’s in late June, where they’re showcasing their versatile talents with an assortment of humanely raised local meats, house-made sausages and charcuterie, as well as a rotating selection of sweet temptations ranging from blueberry-peach cobbler to caramels made with lard.
The shop also offers a daily-changing menu of savory pastries and other lunch temptations for takeout, with recent options including puff pastry-wrapped sausage roll, pork-and-beef meatloaf sandwich, and a BLT made with house-cured bacon.
As long as you’re there, might as well pick up dinner, too. How does smoked beef shank with 12 Bones Sweet Tomato BBQ sauce, cucumber salad and sourdough toast sound?
Rose’s Meat Market & Sweet Shop is open Tuesday-Saturday from 11 a.m. to 7 p.m., and Sunday from 11 a.m. to 5 p.m.
Send restaurant news to Greg at email@example.com. Be sure to tune in to Greg's radio show at 11 a.m. Saturdays on WPTF.