You won’t want to miss this brainchild of Chef Kevin Douglas Ouzts, who has experience working under the tutelage of James Beard award-winners Chef Linton Hopkins (of Restaurant Eugene in Buckhead) and Thomas Keller (of The French Laundry in Yountville, CA). Born from his dedication and interest in America’s food supply and sourcing, the store strives to strike the perfect chord between flavorful products, price, and sustainability. Here, only the finest selection of seasonal ingredients, organic herbs and produce, and natural humanely-raised and hormone-free meats are used to compose a weekly menu of fresh linked sausages, primal cuts, crepinettes, pates & terrines, cured and smoked meats, salumi, offal, and jerky. Order online or have product shipped directly to you for convenience, but keep in mind that recipes are made in small batches (to ensure every batch gets the attention it deserves) and weekly menus are planned on Sundays. The early bird catches...er, the sausage?