Chefs Chris Carter and James Peisker had originally intended to open in July on Porter Road, but that didn't work out as planned. Now they're set to open by the end of the year at 501 Gallatin Road, in a pretty sweet location. (Sadly, Tom's Elite Carryout, formerly in the space, has closed.)
Despite the shift to Gallatin, Carter and Peisker are keeping the Porter Road Butcher name and logo, already familiar thanks to their appearances at the East Nashville Farmers' Market and elsewhere.
From my Food Biz column in the Nashville Post section of this week's print edition of The City Paper:
Back in May, I reported about Porter Road Butcher, an artisan butcher shop that two accomplished young chefs planned to open in East Nashville. Chris Carter and James Peisker aimed to kick off their business in July in a space on Porter Road.
Well, as often happens in the food biz, plans got complicated. The original location didn’t work out, and Carter and Peisker had to look for a new spot. In the meantime, they’ve been providing charcuterie for Holland House and selling their pork products at the East Nashville Farmers’ Market. Mitchell Delicatessen stocks their sausages in the freezer case.
Now Carter and Peisker have found a new place to open their bricks-and-mortar shop: 501 Gallatin Road, the former home of Tom’s Elite Carryout next to The Groove record store. They plan to open there this winter, keeping the name Porter Road Butcher.
Carter says the location is a great fit, despite some expected confusion over the name. Not only is the shop on a highly trafficked thoroughfare (with a decent-sized parking lot), it’s not too far from East Nashville’s entertainment epicenter, Five Points.
Porter Road Butcher is eagerly awaited by foodies, and not just because Nashville currently lacks a freestanding butcher shop. Carter and Peisker are classically trained chefs and who met in the kitchen at the Capitol Grille and ascribe to the artisan movement returning the butcher business to its roots. Their focus is on high-quality, locally sourced meat and using the whole animal, minimizing waste.
Carter says they definitely plan to be open by the first of the year, but could launch earlier if all goes well.