Bare Bones Butcher

"First and foremost a butcher shop, Bare Bones Butcher focuses on dry-aged beef, heritage breed pork, and local eggs and dairy. The old-school-style butcher sells quality cuts alongside cheeses and pantry products to take home; there is also a small menu of meaty dishes to enjoy on the spot. Cheeseburgers, beef-fat fried potatoes, and a messy meatball sub are a few of the tempting choices." - Kellie Walton, Alex Hendrickson

"Bare Bones Butcher is already known for their decadent sandwiches, but they also apply their made-from-scratch expertise to chili. Get their all-beef, no-bean chili as a side for outdoor dining, or grab a quart for home from the case at the Nations shop. Made with beef shank and cooked low and slow, it’s seasoned with the spice blend they use to make andouille sausage." - Ashley Brantley, Jackie Gutierrez-Jones

"This whole animal butcher in the Nations only sources its protein from farms within 60 miles of the shop. Deliveries are made weekly to the shop, which means your Hanukkah brisket is going to be a fresh, high-quality show-stopper fit for any gathering of family and friends." - Kellie Walton

"This whole-animal butcher shop in the Nations puts out a noteworthy burger cooked to order in their kitchen. No home grill is required for this one — it’s a simple stack of two patties layered with American cheese, house pickles, Duke’s mayo, and mustard. It pairs well with their standout beef-fat fried potatoes with garlic mayo." - Jackie Gutierrez-Jones, Delia Jo Ramsey

"Man cannot exist on meatballs alone, and so he invented subs. Bare Bones makes theirs with lean beef, pork fat, fresh herbs, garlic, parmesan, and milk-soaked bread. They roast and then simmer their meatballs in a marinara-Pomodoro hybrid, made with tomatoes, onion, garlic, and red pepper. They construct the sandwich by slathering garlic mayo on a Charpier’s hoagie, melting provolone over the meatballs, and topping it off with more sauce for a gloriously sloppy, satisfying sandwich." - Ashley Brantley