By the time Cheesetique's new location was open for business, the sign for Let's Meat on the Avenue was up outside the old location, tantalizing those of us who loved the idea of a new honest-to-goodness butcher shop on Mount Vernon Avenue.

Stephen Gatward, the man behind the counter, may have kept foodies waiting for a month or so, but he opened Let's Meat on the Avenue to such a tremendous response that he actually sold out of everything he had to offer on his first day of business.  Though he previously worked in advertising in the area, Gatward has years of experience as a butcher in England and Australia, and his experience shows in the beautifully trimmed cuts of meat on display in the single refrigerated case that runs along the left side of the store.

A word of warning - it's far too easy to be drawn in by the steaks, chops and sausages that fill the case (assuming you get there early enough in the day), and it's embarassing to leave smudgy noseprints on the glass.  They really are that good-looking, with the steaks ranging from thin and bright red to thick, deeply marbled, and bordering on purple in color.  Chops stand out more for their uniformity than any particularly unique appearance.  And the sausages, including both those made on-site by hand and those brought in from Amish vendors in Pennsylvania, have a rich meatiness to them that you just don't find in commercial preparations.

If you like your meat local and minimally processed, Let's Meat on the Avenue has your number.  They bring in cuts of beef and lamb from Fauquier's Finest, a country butcher shop and meat processing facility in Bealston, Virginia, and Gatward is proud to sell Bell and Evans chickens (a brand noted for its commitment to raising their birds naturally).

In addition to the meats on offer, Let's Meat on the Avenue sells a wide range of spices, rubs, marinades and other items that can enhance your carnivorous cuisine.  They also sell t-shirts bearing the logo of the shop (banking on the friendly image and foodies' eager embrace) and a table full of smoked bones still rich with marrow that are guaranteed to earn you the undying loyalty of just about any dog.  Gift certificates are also available (they charge tax on the purchase, ostensibly so that the recipient can spend it tax-free).

Although the prices are nothing like what you'll find at Safeway (no $0.89/lb specials here), you can't help but feel like you're getting quality for the money.  The meat is tender and tasty, with a flavor that is clear and strong.  Whether or not you agree with food writers like Michael Pollan and Barbara Kingsolver who talk about the "true costs" of food in terms of economic, environmental, social and health impacts, it's not hard to justify the added expense for Let's Meat on the Avenue's products.

If you find yourself in Del Ray (scratching an itch for frozen custard at the Dairy Godmother or hot chocolate at Artfully Chocolate Kingsbury Confections), do yourself a favor and stop in to see what Steve has available at Let's Meat on the Avenue.  And if there's something specific you're looking for, do yourself a favor and ask.  If they don't have it in stock, they can usually special-order.  But be prepared to find slim pickings if you stop by too late on a Saturday - the Farmers' Market crowd tends to do their shopping early, and they have embraced Let's Meat on the Avenue in a big way.

Let's Meat on the Avenue
2403 Mt Vernon Ave
Alexandria, VA 22336
(703) 836-6328
Closed Mondays
Tuesdays 11-6
Wednesdays through Fridays 11-7
Saturdays 8-5
Sundays 11-3

Standing in line isn’t one of my favorite activities, but when it’s for Atwater’s Bakery, I’m happy to do it. In fact, the waiting gives me a chance to crane my neck to peak between patrons, beyond the glass, to see what breads they are carrying that day. It’s hard to choose at times. From brownies, and granola to Raisin Walnut and Sunflower Flax Seed bread, they all look hearty and delicious.

Atwater’s Bakery is based in Baltimore MD, where they make their breads to sell at the Belvedere Square Market and a second location at Kenilworth Market in Towson, MD. Fortunately for DC area bread enthusiasts, Atwater’s Bakery sells their breads at the Falls Church Farmers Market, Arlington Farmers Market and the Dupont Farmers Market, all open year round. According to the Fresh Farm Markets website, Atwater's also sells at the H Street Market and Silver Spring Market, in season.

Atwater’s breads are made daily by hand using fresh, and mostly local ingredients. They are committed to farmers and use their products to make Atwater bread. Among the producers which Atwater’s uses are Springfield Farm in Sparks, MD, for fresh eggs, Black Rock Orchard in Carroll County, MD for tree fruit, Trickling Spring Creamery in Chambersburg, PA for milk and butter, and Lindley Mills in Graham, NC for certified organic flours. I truly think the quality shows and the proof is in the chewy bread.

Among my favorite breads of Atwater’s are the Sourdough which uses a slowly fermented whole wheat  sourdough starter. The Peasant Wheat is distinguished with it’s beautiful scrolled “A”- very apropos of Poilaine on the Potomac. Peasant Wheat is perfect for dipping in soups or sopping up braising juices. Rosemary Italian is not laden with rosemary leaves, rather, it is scented with rosemary and very simple. It really sings when topped with a soft cheese such as Brie, Epoise or Rossa di Langa. Cherry Chocolate bread makes for a great breakfast when used to make French toast, or a bread pudding for a dessert. I happen to like it toasted with a bit of jam and butter when I bring it home.

All of these breads are very fresh and best eaten within a day , or used as “next day bread” for croutons and bread crumbs as they are not made like Wonder bread and can not sit in the refrigerator or bread box for any extended period of time. However, all of the above breads which I mentioned freeze very well once sliced and placed in a sealed plastic baggie. When thawed, they make for great toast, crostini or bruschetta among other things.

Last, I have to mention Atwater’s Sweet Heat Aztec Brownie-a great combination of unsweetened chocolate, ancho chili powder and cinnamon. If you’re a fan of sweet and heat, grab one of these if you happen to see them....as you’re waiting in line.

Atwater's Bakery
529 E. Belvedere Ave
Baltimore, MD 21212
(410) 323-2396
Map
http://www.atwaters.biz/index.php

With the hope of finding a market to rival those of my hometown Philadelphia,  I recently visited The Kielbasa Factory in search of Polish comfort food. Opened in November 2007 by Krakow native Krystina Ahrens, the Kielbasa Factory brings traditional Eastern European fare to the Washington D.C. area.

Located on the second story of a small strip mall on Rockville Pike, The Kielbasa Factory still has a large Grand Opening sign hanging at its' small storefront. Once inside, I realized that at the other end of the long narrow store, there is a back entrance with parking.

The Kielbasa Factory offers a wide range of products with nearly every label and sign in Polish. Polish was spoken by all of the employees and most of the customers when I visited. Despite my difficulty in pronouncing the different types of food, the staff was very helpful and understanding. Just knowing the basics will get you what you want here.

The basics are Polish sausage called kielbasa, meat and rice stuffed cabbage called golabki (pronounced ga-WOOM-key), dark breads,jarred herring, pastries, and sweet and savory stuffed dough called pierogies.

Kielbasa is a traditional Polish sausage which is usually smoked. There are about a dozen types of kielbasa at The Kielbasa Factory, all imported at this time. Kabanosa, or skinny kielbasa, is the Polish Slim Jim. Generally more smoky and intense in flavor, it makes for a terrific snack just eaten in hand. Fresh kielbasa is also available-it's paler in comparison to the smoked kielbasa and needs to be cooked before serving. Fresh kielbasa is generally served cool, along with with horseradish as hot as you like it.

Kishka, Polish blood sausage, also looked fresh. Next to the kishka was a pan of golabki without (tomato) sauce. I also noted several types of hot dog-like sausage links and cold cuts.

A large freezer stocks several types of pierogies which come in two sizes; small and really small. There are  meat, potato and cheese, cheese, sauerkraut and sauerkraut and mushroom pierogies from a company in New York City. Also from NYC are breads which tend to be darker varieties, like rye and pumpernickel.

Finally, The Kielbasa Factory has no shortage of sweets. Traditional poppy seed rolls were tempting. Cruschiki, confectioner sugar-coated fried Polish angel wing cookies, were available in traditional white windowed boxes.  At the check out counter, there were boxes of Polish filled donuts called paczki (pronounced POONCH-key) also imported from NYC, and a very rare sight. I suspect Ahrens will be selling paczki by the dozens in the next week or so, as they are traditionally eaten before the beginning of Lent, on Paczki Day-better known as Fat Tuesday or Fastnacht Day.

On my visit, I purchased fresh kielbasa and a smoked kielbasa called wiejska (pronouced vee-YAY-ska) which had a good smoke punctuated by garlic. The fresh kielbasa was prepared by simmering it for about 30  minutes and letting it cool overnight in the refrigerator. Fresh kielbasa should be assertive with garlic and unfortunately; this was not. Paczki were filled with raspberry jam and confectioners sugar which dotted my sweater with each bite, however, the dough was dry. Getting paczki at their best is like swerving your car into the Krispy Kreme store when the "hot donuts" sign turns on. You just have to get them fresh. Last, the potato cheese pierogie were fried up in butter and onions, served with a dollop of sour cream and satisfied in a way that Mrs.T's satisfies. Not bad, just not out of my Babci's' hands.

Overall, The Kielbasa Factory has a nice selection of Polish meats and sausage, breads, sweets and imported dry goods. The pierogi selection is numerous and I'm looking forward to trying different varieties, such as the meat pierogies in my freezer. The staff is friendly and helpful and hopefully one day,they will be making kiebasa themselves!

The Kielbasa Factory

1073 Rockville Pike
Rockville, MD 20852
240-453-9090
http://www.kielbasafactory.com/
Directions

Hours:
Mon-Fri: 11am-7pm
Sat: 11am-6pm
Sun: 11:30am-3:30pm