Though it’s now on the lower level, Dickson’s Farmstand Meats’ move from the main floor of Chelsea Market was driven by a desire for increased space. Jake Dickson now has an expanded kitchen and more seating to meet the demand from customers who could not wait to tuck into a roast beef sandwich. There are more prepared foods, and Mr. Dickson has hired a chef, Adam Baumgart, a former executive chef at Diner and Houseman. Rotisserie chickens and a long rotating list of assorted skewers — like beef salami, beef heart, pork belly and pig’s face roulade — are ready to eat or to take home. Steaks and chops are sold, but they’re also cooked to order, served with fries and greens for market price, plus a $12.50 surcharge.
Dickson’s Farmstand Meats, Chelsea Market lower level, 75 Ninth Avenue (15th Street), 212-242-2630, dicksonsfarmstand.com.
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