Belmont Butchery: Tanya Cauthen
photo credit: Jake Lyell
When you walk into 15 N. Belmont, you might see Chris cradling his newest mortadella like a
proud father. Or maybe you’ll spot Tanya finishing off her lunch of baguettes and bolognaise sauce as she advises a customer on selecting a cut for that night’s dinner. Either scene is exactly what Tanya Cauthen wants for her customers when they visit her latest venture in Richmond’s culinary community: Belmont Butchery.
Tanya has created quite a presence for herself in the foodie world. She has left her imprint on such Richmond favorites as Ellwood Thompson and the European Market, and served a stint as a food stylist for Style Weekly. Her history, combined with that of her employees Chris, Bill and Nathan, gives customers over 30 years of experience to tap into. When visiting Belmont Butchery, customers don’t get away with simply demanding a specific cut of meat and heading out the door. Instead, each product is cut to order after determining where and how the meat is being cooked, as well as how hungry those eating actually are.
To say that the staff members of Belmont Butchery “know their stuff” is a gross understatement. They envision, prepare, and take pride in each product going into the hands of their customers. Tanya stresses the importance of how proud she and her staff are of their work, a sentiment adding to the fact that Belmont Butchery is a team venture. So often the owner (the person ultimately in charge of the bottom line) gets all the attention, but Tanya is adamant that all inquirers know that Chris, Nathan, and Bill are equally invested in the integrity of their shop.
Such dedication explains how far Belmont Butchery has come since Tanya acquired it in the latter half of 2006. She’s hesitant to say the stars aligned to get her there, but in my opinion, there’s no other explanation. All obstacles that popped up in front of her during the acquisition process were knocked right down as everything seemed to fall in her lap. That’s not to sat Tanya hasn’t worked hard to make Belmont Butchery something to be proud of. Only 9 ½ weeks passed between the moment she got the keys and the moment the doors opened for business on October 20, 2006. Once a jewelry and sculpture shop, the space had to be completely revamped to fulfill Tanya’s vision of a functional yet comfortable atmosphere. Working as her own contractor, she hired a plumber and electrician to help her change the dimly lit, lime-green and burnt orange storefront into the clean, industrial space that it is today.
The inside of Belmont Butchery looks like, well, a butchery. That is, it looks exactly like a butchery should look: wood paired with metal, a spectacular butcher block planted in the middle of the room, and a welcoming staff decked out in their black and white, striped aprons. The first thing you see when you walk in the door is their expansive display case of quality meats, ranging in anything from the prime, bone-in rib eye (described as “luscious” or “just damn good” by the staff) to hot dogs and sausages prepared on-site. They also boast an impressive selection of cheeses, as well as prepared foods, often made from recipes crafted right in the store. You can also find great specialty beers or the perfect wine to complement your meal.
Despite their comprehensive inventory, one would never describe Belmont Butchery as cluttered or cramped. The space is clean, airy, and well-organized. As Tanya points out, people purchase food from her and she wants them to feel good about the space in which that food is prepared. Consequently, the only part of the shop that customers cannot see is the sink. Not only that, as I discovered upon arriving for my visit with Tanya and suggesting we sit down and chat, there is nowhere to sit, either. This was a conscious decision on Tanya’s part. She wants everyone working in the shop to be accountable; not only for their product but also for how they use their time. They work hard and they want their customers to know it.
They also want their customers to know that Belmont Butchery shouldn’t be considered a “special occasion shop,” but rather a place that can easily be added to a normal route of weekly errands. Many think that specialty stores will break the budget, but Tanya assures us otherwise. Pound for pound, you will receive the same amount of meat at a price comparable (and sometimes lower) than at the grocery stores. Not only that, you can walk away knowing that your selection was cut with your plans and needs in mind. This personalized service has created a loyal band of regulars for Tanya and her team, giving the shop a real “neighborhood” feel. Tanya is also quick to point out that her shop is a family establishment, both in its design and audience. Her brother-in-law selects the wine, and kids can thank her seven-year-old niece, Halle, for the chalkboard base of the checkout counter. It proudly displays the artistic scrawls of Tanya’s youngest customers. As she tells it, Halle cringed at the thought of lining the counter with bead board, insisting, “If kids are happy, moms will spend more money.”
As cute as that is, don’t think that Tanya is just in this for the money. When she talks about her shop, one gets a sense that providing a service to her customers is the priority. Wanting to establish Belmont Butchery as a neighborhood presence, as well as a destination for foodies, Tanya has more plans in the works to amplify the impact of her business, ranging from her commercial relationships to customer service. Belmont Butchery wants to help local restaurants find new, unique products to enhance their menus. Customers can sign up to receive offers via email or newsletters. Tanya also hopes to create a program to make dinner easier for busy families. Soon, they will be able to get ready-made recipes and shopping lists, marinades, and cuts of meat, all in one stop at the butchery. Additionally, Tanya wants to expand their educational efforts by offering demos and classes that will not only add to her customers’ skills, but also make them more aware of the food they buy.
Although she has plans for her business, Tanya says she’s stopped thinking long term. She claims every time she tried that in the past, it didn’t work. As she tells it, Belmont Butchery “just happened.” After watching Tanya and her staff in action and tasting some of their delicious creations, I can say that the “just happened approach” definitely works for her.
