El Colmado

Chef and restaurateur Seamus Mullen ventured into a short-lived concept that ambitiously opened a combination butcher shop-restaurant that showcased grass-fed, locally raised meats and poultry. The retail butcher operated by day, and in the evening, patrons had the option of having their just-purchased cut cooked and served on the spot. A menu listed salads, cured meats, tapas and sandwiches to eat in or take home for lunch or dinner. Both worn and comfortable and serving exceptional fare, the interiors mimic the aesthetic and mood of markets found in Spain, such as the Mercado de San Miguel, yet they were designed with the precision of a Tetris master to fit in specialized equipment for cooking and butchering, while still accommodating seating for those who wanted to eat their cuts on site.


New York, NY