LP’s Quality Meats

Features

In February 2020, LP's Quality Meats pulled down its roller door, after five dishing up shared plates of blood sausages, slabs of perfectly smoked short ribs and trays of charcuterie, made in-house and slice to order. The goal was to focus on LP's expanding wholesale business, but one pandemic later, owner Luke Powell and the restaurant's namesake "LP" decided to reopen for dine-in.

“We decided we may as well open for Saturday and Sunday lunch,” he tells Broadsheet. It’s early on a Saturday, and as we chat dine-in customers are clutching at morning bacon, sausage and egg rolls and sipping on Bloody Marys. Meanwhile, a queue of customers stretches out the door, waiting to buy takeaway charcuterie, pickled mussels and other treats from a deli counter that’s been cut into one side of the bar.

The dine-in menu, available from 11.30am on Saturdays and Sundays, changes regularly depending on the whims of the kitchen (and the availability of produce). You might have the option of pasta with sausage, braised artichoke with aioli, or butterflied sardines on crisp toast. There’s also boudin noir and a salsa-verde-spiked slab of ox tongue that’s quickly becoming a signature of the “new” LP’s. Then there’s newer additions, such as whole fish baked in the kitchen's charcoal oven. Takeaway options at breakfast time include a killer bacon, sausage and egg roll. There's also a deli counter, for takeaway charcuterie, pickled mussels and other treats.

The dining room is smaller, and the hours of service more limited. But Powell says this has ushered in an unprecedented age of creativity in the kitchen.

Updated: August 28th, 2020

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