The 4,606-square-foot unit is in a renovated building dating back to 1866. The plan is to open the butcher shop and counter service sandwich concept in July.
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Plans are in the works to open a whole-animal butcher shop and deli in a leased unit at 10 Cotton St., in Portland.
“After searching for 18 months, we were pretty excited to find 10 Cotton St.,” said Chris Wilcox of Sawyer’s Butcher and Delicatessen. “It’s a beautiful old building that definitely feels like you are in Portland, Maine. We love that. It also has a fenced-in patio for outdoor dining in the warmer months and all the bones we need to execute the business we have in mind.”
Drew Sigfridson, Nate Stevens and Jon Rizzo of the Boulos Co. brokered the lease.
The 4,606-square-foot unit is in a renovated building dating back to 1866. The plan is to open the butcher shop and counter service sandwich concept in July.
The space will undergo some renovations before opening, including removing an interior wall to create a more open layout. Plans include installing a large maple butcher-block island behind the counter, allowing customers to observe the butchering and production processes firsthand.
Wilcox formerly owned Judy Gibson, a small-plates restaurant in South Portland’s Knightville neighborhood, which closed in 2023 due to lingering pandemic impacts.
The 10 Cotton St. unit was previously occupied by a gastropub called Thistle &Â Grouse.
Fat and bones
Wilcox said he was attracted to the property’s historic character, functional layout and outdoor patio.
The concept will operate as a full-service butcher shop, sourcing whole animals directly from Maine farms. The counter-service sandwich program will have house-made cold cuts, sausages, charcuterie, prepared foods and condiments.
Wilcox said he will implement zero-waste practices, including a plan to utilize the entire animal by rendering beef fat for cooking, producing stocks and broths from bones and creating pet food and chews from lesser-known cuts to minimize waste while maximizing product use.
“I’ve worked with Chris for several years now and understand how pivotal the space itself is in the execution of his business plan,” said Rizzo, who represented the tenant. “The aesthetics and flow of the interior of the space, outdoor dining option and location of 10 Cotton St. is going to fit nicely with his concept.”
