Today we’re talking to Anthony Villegas, the Executive Chef and Owner of The Meat Cellar franchise, located in Claremont and is a month away from opening a second location at the River Street Marketplace in San Juan Capistrano!
Anthony grew up in Puerto Vallarta, raised by restaurateur parents, and spent his childhood immersed in the restaurant industry. He took is culinary background to Premier Meats where he sold the highest quality meat and seafood to the top restaurants along the West Coast.
In 2016, Anthony and wife/co owner Sara took the leap and opened The Meat Cellar in Claremont, a unique hybrid butcher shop and restaurant where customers can buy fresh ingredients or dine in for a delicious meal
Located at 160 West Foothill Blvd, in the heart of Claremont
Follow them in Instagram and their Website
Since opening, The Meat Cellar has made a name for itself by offering guests the highest-quality meats and seafood, available both on the restaurant menu and from the butcher counter
At The Meat Cellar, all meats are certified clean, free of all additives and hormones. We truly believe in eating only what is made for human consumption and will nourish your body.
The Butcher Counter is open during lunch and dinner hours for hand cuts, either cooked to order or raw to take home.
In addition to their high-quality butcher counter and restaurant service, The Meat Cellar also offers a Meat Master Class, where they partner with local wineries to teach guests how to grill Meat Cellar cuts perfectly and find the ideal wine pairings
The Meat Cellar has all the meats you need for your seasonal celebrations, like Labor Day, and is accepting pre-orders NOW. They accept direct messages on Instagram @TheMeatCellar for orders. They can also take the work out of cooking for you on advance orders—they’ll happily cook any meats that you order!