Press/Media

The New York Butcher Shoppe & Grille, designed to be both a gourmet grocery and full-service restaurant, is the first of its kind in the region and within the New York Butcher Shoppe franchise. 

"Our restaurant's menu will be as diverse as the offerings found in our butcher shoppe," said Eddie Hargett, owner of the New York Butcher Shoppe at Lake Carolina. "What sets us apart is the quality of products, customer care and our enthusiasm to be involved with our customers."

Hargett insists only aged Top-Choice and Prime Certified Angus Beef will be served. This gives the business the distinction of being the only gold level Certified Angus Beef retailer and restaurant in South Carolina. Other menu items include dry-aged beef, pork, lamb, veal, chicken, quail, buffalo and fresh seafood. Traditional entrees like lasagna, meatloaf and pasta also will be available at the New York Butcher Shoppe & Grille. 

Patrons have access to highly qualified culinary professionals at every turn at the New York Butcher Shoppe & Grille at Lake Carolina. Chefs Chris Diehl and Dann Agostini will staff the butcher shoppe side of the location while Chefs Kacey Carbery and Rob Peeler will be responsible for all restaurant operations.

"My staff and I will be available to answer questions and provide a truly unique and even educational experience to our New York Butcher Shoppe & Grille customers," said Hargett, who is quick to point out that the Prime Certified Angus Beef used in the new restaurant represents the top one percent of all beef processed in the U.S.

Hargett wants New York Butcher Shoppe & Grille customers to experience high quality that does not have to come with outrageous prices. He said their motto, "Big City Quality at Small Town Prices" sets the stage for what New York Butcher Shoppe & Grille patrons can expect to receive at their new location.