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Acclaimed chef and butcher Rob Levitt cultivated his skills at the Culinary Institute of America before landing at the Park Avenue Café in Manhattan. He later relocated to Chicago and worked his way through some of the city’s most popular restaurants including modern Spanish tapas spot del Toro, Michelin-starred North Pond and acclaimed Italian eatery 312 Chicago before opening his first restaurant mado, with his wife Allison in 2008. After three years of critical acclaim, the duo took the next step and opened The Butcher & Larder, Chicago’s first local, sustainable, whole animal butcher shop, which was recognized for excellence in its craft by Food & Wine, GQ, The Food Network, and more.
After nearly 20 years mastering his skill and with nine years of butcher experience under his belt, Levitt caught the attention of James Beard Award-winning Chef Paul Kahan, landing the coveted role of head butcher and chef of One Off Hospitality’s beloved Publican Quality Meats, Chicago’s critically acclaimed butcher shop and neighborhood café. Expanding upon Kahan’s signature "snout to tail” approach to butchery, Levitt captains the Publican Quality Meats culinary program, featuring an array of natural and organic meat products, house-made sausages, and more.