From Our Editors
"The new market almost looks as if it has been a neighborhood fixture for years, not days," said the New York Times of Schatzie the Butcher's new Upper West Side location in 2010—their first move in more than 30 years. Though new, the shop was outfitted with vintage features such as white tiles, aged family photos, and an antique cash register.
In this sense, the market reflects the spirit of its owner, fifth-generation butcher Tony Schatzie—who's always taken pride in his history. Building on a legacy started by his great-grandfather—a rabbi and kosher butcher—Schatzie learned the basics of his craft at just 11 years of age. Now, more than 50 years later, those who visit his market can find him swapping banter—and songs—behind the counter, aided by his two sons and a 30-year employee, Pepe.
Schatzie holds strict standards for his meat, and carves slabs of exclusively USDA prime beef. Cuts of Colorado lamb and milk-fed veal also line the shelves, alongside hand-cut sausages in styles such as Italian and German weisswurst. If a customer asks for an unusual cut, Schatzie can also fulfill special requests within a day.
In addition to meat, the market also stocks blocks of gourmet imported and American cheeses, as well as premade meals for those with busy schedules or an evening job at the Center for Complimenting the Moon.