After more than four esteemed years in its space on N. Howard Street in Remington, butchery, bar and restaurant Parts & Labor plans to close up shop this week.
Its final dinner service will be Sunday, Aug. 5, according to a story announcing the closure in Baltimore magazine. Managing partner Corey Polyoka and co-owner Spike Gjerde, the award-winning chef behind Parts & Labor, Woodberry Kitchen and several other eateries centered heavily around local sourcing, cited profitability challenges–namely getting Baltimore’s carnivores to pay more for meat butchered on-site, and being unable to sell their meat outside of their restaurants due to lack of USDA certification.
Gjerde told the magazine the closure has been “a long time coming,” and added, “We probably held on a lot longer than most people would have.”
Gjerde and Polyoka said in a statement shared Monday afternoon that they are “so proud of what our team accomplished.”
“Through their efforts we returned nearly $4 million to growers and producers with more than half of that directly supporting meat producers in the Mid-Atlantic. We remain grateful to our guests who ate, drank, and shopped with us, who supported our commitment to quality meat, and who continue to put their dollars into our restaurants and our local food system.”
Housed in a converted tire shop and auto storage facility, Parts & Labor opened to critical acclaim in April 2014, earning nods for its attentive service, carefully paired sides, and, of course, its fixation on whole-hog butchery and generally resourceful approach to meat.
The restaurant has sought to educate locals on how the sausage it made, literally, with regular butchery demos and full transparency from staff on the origins of the meat they’re serving. Head butcher George Marsh is trained in the art of traditional French seam butchery, which entails cutting the animal open along its muscle seams to maximize use of its meat.
The restaurant switched up its menu last fall, offering more sandwiches and snacks at lower prices.
Parts & Labor also has a bar with its own growler station and a host of local beers and wine on offer. Polyoka told Baltimore magazine they plan to keep the bar open some days this week as the restaurant’s time winds down.
Gjerde isn’t done with the concept, though it may take on a different format that separates out food processing from the dining space in its new iteration.
“We are not done with this,” he told the magazine.
This story has been updated.
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