A charcuterie board at Woodberry Kitchen

The butchery at Parts & Labor will supply all of the restaurants in the Woodberry Kitchen family. (photo courtesy Woodberry Kitchen / April 17, 2014)

There are two parts to Parts & Labor, Amy and Spike Gjerde's new Remington project - a retail butcher shop and a restaurant. The butcher shop opened today, and the restaurant is scheduled to open on April 24.

At the retail shop, a six-person butchery team will process the animals for sale both at Parts & Labor and for dishes at the Gjerdes' restaurants, which include Artifact Coffee, Shoo-Fly Diner and their flagship, Woodberry Kitchen.

The restaurant group's head butcher and executive chef George Marsh will supervise the team, whose specialty is "seam butchery," an intensive cutting method associated with French butchers.  

The shop will feature cuts of Liberty Delight Farm beef, Whistle Pig Hollow and Rettland Farm pork and Many Rocks Farm goat on a regular basis, in addition to salumi and pates. The shop will also carry staples like locally milled flours, salt maple syrup and local dairy products as well as a selection of products in the Woodberry Pantry line.

The store also has a growler station where guests can fill up on any of the 20 regional beers and ciders that the restaurant will be serving on draft. The regionally focused draft program, headed by Jayce Flickinger, will devote taps to Baltimore breweries such as Union Craft Brewing and Full Tilt Brewing and also feature local farm beers.

Parts & Labor is at 2600 N. Howard St. The shop is open daily from 11 a.m to 7 p.m. For information, call 443-873-8887 or go to partsandlaborbutchery.com.