Amy ScattergoodDespite some last minute this-and-that, and a new storm front coming in, McCall's Meat & Fish Company will open its Los Feliz doors tomorrow morning at 10:30. The small neighborly shop sells, you guessed it, meat and fish, specifically certified Angus beef and dry-aged meat, sushi-grade fish from the downtown fish markets, as well as housemade sausages. Owners Karen Yoo and Nathan McCall will also sell chorizo and jamón, vinegars and peppers, from La Española Meats in Harbor City; bulk coffee from Intelligentsia; and spices from Le Sanctuaire.
“We're starting really small,” said Yoo this afternoon at the shop. “I don't know if we're crazy,” to open in this economy, “but everyone's got to eat.” This is the first business for Yoo and McCall, who are married; previously they were chefs, at Campanile (Yoo), Cafe Pinot (McCall) and Sona and Restaurant Daniel (both of them). Small or not, the shop is cozy even without the product and people it will have tomorrow. Check out the tiny office, papered with cookbook jacket covers. You can take the chef out of the kitchen, maybe, but the cookbooks go with you. So do the toys, at least in theory. On the pair's wish list: a Berkel slicer, a sous vide machine.
McCall's Meat & Fish Co.; Credit: A. Scattergood
Le Sanctuaire spices at McCall's Meat & Fish Co.; Credit: A. Scattergood
Karen Yoo and Nathan McCall of McCall's Meat & Fish Co.; Credit: A. Scattergood
homemade card tins at McCall's Meat & Fish Co.; Credit: A. Scattergood
McCall's Meat & Fish Co.; Credit: A. Scattergood
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