Knowing how to properly break down fish and butcher whole animals is a skill that many chefs rely on to get the most out of every part of the protein on their menus. But butchering requires a lot of space, between storing the sides to butchering them into usable cuts, which makes opening a butcher shop near your restaurant a good idea. This is exactly what Ombra’s executive chef and owner, Sarah Nelson, and her chef husband, Louis Guerrieri, are planning to do this month. Carne Diem, a seafood and butcher shop carrying ethically and locally sourced chicken, beef, pork, and some game meats, including rabbit, quail, goat, duck and pheasant, in addition to carrying the freshest fish and seafood available, will open in the former GreenAcres Market spot in The Village at Briarcliff shops, located only a few doors down from their restaurant Ombra. In addition to selling meat and seafood, they will have a curated cheese counter, a rotating selection of fresh and dried pastas, meal kits and grab ‘n’ go items, and pantry items, such as tinned fish, oils, and spices. Wine and liquor will also be available for purchase.