Behind the counter is the husband and wife team of Nathan McCall and Karen Yoo, two trained chefs with experience at Sona, Restaurant Daniel, Campanile, and Cafe Pinot. McCall and Yoo's knowledge and pride is evident as they describe each product and where it comes from. All meat has been raised on traditional farms without hormones or chemicals, and the poultry and eggs come from Kendor Farms in Van Nuys. McCall visits Downtown LA's fish market every other morning, making it worthwhile to check the shop often for new wild-caught and sustainably-raised seafood.
With their culinary background, the owners can also provide cooking suggestions. On the day we visited, McCall recommended the dry-aged rib-eye along with preparation tips that yielded something my boyfriend called transcendent (and followed it up with two of the house-made pork sausages for dessert). While we were there, another customer popped in after buying a new spice from Spice Station down the road, and they enthusiastically helped her with ingredient pairings. This level of personal service and quality make McCall's Meat and Fish Company a welcome addition to the neighborhood – and a place even a vegetarian can appreciate.
For more information, visit McCall's Meat and Fish Company
(Images: Emily Ho)
- Founded: 2010
- Founded by: Nathan McCall and Karen Yoo
- Headquarters: Los Angeles, CA
A chef driven meat and fish market featuring high quality products, meat sourced from traditional farms where animals are naturally and humanely raised, and fish that is wild-caught or responsibly farm raised.