Mindless shopping and anonymous farming have created a disconnect between farm and table.

But, The Healthy Butcher is leading a revolution - one consciously delicious steak at a time. Head Butcher Dave Meli knows a thing or two about his meat, and we don’t just mean the cuts. 

Open in 2005 by co-owners (and life partners) Mario Fiorucci and Tara Longo, The Healthy Butcher continues to prioritize local and organic meats, communicating their farms of origin to customers whenever possible.

If you’re looking to stock up on something other than local, drug-free Muscovy duck legs or dry-aged, peppercorn crusted, certified organic eye-of-round, your options are abundant. 

Healthy Butcher’s signature porchetta, Nitrate-free chicken merguez sausage, ostrich eggs, Great Lakes Pickerel and – if you come at just the right time in the fall – fresh, plump goose await. 

Organic produce, prepared foods and gourmet groceries abound, while imported olive oils, cutting boards, Peugeot pepper mills and Le Creuset cookware make this an unexpectedly exciting stop for gifts.

Joining la revolution has never been this easy – or tasty.  Especially when locally raised, antibiotic-free, hormone-free, consciously raised artisan flank steaks are the weapons of choice.