The Bay Butcher opens in Oyster Bay from the team behind L'Etoile

Oyster Bay residents may have noticed that the space next to L’Etoile, once used as its storage space, as well as a Max & Mina's pop-up last summer, has sprung back to life. The restaurant’s executive chef saw an opportunity for the space that the Milanas — the family behind L’Etoile and Stellina restaurants — couldn’t refuse: The Bay Butcher, a new meat shop, debuted late last month.

"We know how much the sourcing of meat really matters," Guilia Milana, one of L’Etoile’s owners, explained. Meat being one of the biggest costs in any kitchen, the family started looking at whether they could bring their butchering in-house. Currently, The Bay Butcher is sourcing meat for two of their restaurants, L’Etoile in Oyster Bay and Casa Stellina in Farmingdale, as well as the general public. "We plan to keep growing from there," Milana said. 

Behind the counter is executive chef Bryan Dedcovich, who has been cooking professionally for more than 20 years, alongside butcher Angelo Monticello, who spent the past seven years of his career cutting meat for Iavarone Bros. in Woodbury; Uncle Giuseppe’s before that.“This is a dream: to age and control the meat I bring into the restaurants as a chef, and to offer the town of Oyster Bay a butcher shop where people can get prime cuts," Dedcovich said.

The beef is sourced from Omaha, via Allen Brothers, and ranges from 28 to 60-day, dry-aged prime to regular prime to black Angus. Monticello cites his biggest sellers as A-listers like rib eye, porterhouse, sirloins, and T-bones that they are dry-aging in house — "a big part of why we wanted to do this ourselves; it lets us control the quality and the flavor from start to finish," Monticello said. A5 Japanese Wagyu and heritage Duroc pork are just two of the specialties being broken down in the shop and portioned at the counter — cut to order and priced accordingly — lamb comes from New Zealand and Colorado. There are also pre-cut options encased in glass, including filet mignon ($42/lb.), pork chops ($18.95/lb.), and lamb chops ($42/lb.). The Bay Butcher also carries "lesser-known cuts like pork belly, slab bacon ($18.95/lb.), and rib veal chops." Burgers come from a special prime blend ($18.99/lb.) that the pair have collaborated on; and they are in the process of developing more extensive burger offerings.

Not a beef fan? The Bay Butcher will also be stocking "whatever else people are looking for," be it chicken cutlets, sausages ($9.95/lb.), Kobe beef hot dogs ($18/lb.), a variety of day-boat delivered fish, or skirt steak. On the horizon? Special sausages, burger options and meatballs. "We’re excited to fill a void Oyster Bay has been missing for a long time," said Monticello.

The Bay Butcher, 96 South St., Oyster Bay, 516-273-6733; thebaybutcher.com; Open Tuesday to Saturday from noon to 6 p.m., Sunday 10 a.m. to 3 p.m. Closed Monday.

By Marie Elena Martinez

marieelena.martinez@newsday.com@mariesworlds

A global freelancer who has checked her suitcase to raise her young daughter on her native Long Island, Marie Elena will always make time for good mezcal, even better tacos and killer conversation. Preferably, in a corner bar seat. She can be found on Instagram at @mariesworldeats.