After more than 100 years in the same building, Southern Meat Market is moving to a new location on Park Avenue not far from Pete and Sam’s.
The move, tentatively set for mid-March, will be a homecoming of sorts for owner Randy Stockard, who operated a much-loved bar called Poor Red’s not far from the market’s soon-to-be new home.
“We need a retirement home for all the old rock ‘n rollers,” Stockard said with a laugh, relishing his long-standing ties to the Park Avenue location. “And it’s time to move. There’s only so much you can do with a building that dates back to the Civil War.”
Tenants think the building that straddles Southern and Highland avenues will be demolished and redeveloped for retail use, including a McDonald’s restaurant. “That’s the rumors we are hearing, but we don’t for sure,” Stockard said.
Although I’d driven past the market for years, I hadn’t ventured inside until a few days before Christmas when I wanted a standing rib roast, cut to order. I was impressed by Stockard’s likability and the market’s service and price. Plus, an eclectic assortment of music memorabilia and a red lettered sign for T-Bone steaks painted on the market’s outside wall give the place a charming and funky appeal.
The market’s beef also is quite good, sourced primarily from Wisconsin because “they know how to raise the best cows,” Stockard explained.
Our holiday prime rib was indeed tender and deeply flavored, thanks in part to Tony’s preparation. He cooked the meat on our Weber grill (two hours at 350 degrees) and followed this Prime Rib with Garlic and Blue Cheese Dressing recipe precisely.
3507 Southern Ave. (901-2674)