Harry Oppenheimer’s story is like thousands of stories and, at the same time, unique. Fleeing to the United States from Germany in 1934, Harry went to work in what was essentially the family trade. His father had been a cattle broker, his uncle a butcher. After serving in World War II, he went to work in the Broadway butcher shop he would buy 2 years later and call his own.

For the next 48 years, Harry served generations of Westside shoppers as the quintessential Prime Butcher. Best quality meats cut to order, freshest poultry, a large selection of classic European smoked and cured meats and sausages… old world style that’s always up to date.

Harry retired in 1996 and sold the shop to Robert Pence, a “seasoned” chef and master butcher. Robert had worked in the mid-80’s as a supervisor and merchandiser at the 14th Street Meat Market, then enrolled at the French Culinary Institute in 1987. While continuing as an instructor/chef at French Culinary, he worked as head butcher, line chef, sous chef and Chef de Cuisine with such celebrated chefs as Jean-Georges Vongerichten, Daniel Bouloud and Terrence Brennan, becoming Chef de Cuisine at The Oak Room at The Plaza Hotel and Executive Chef at the Empire Hotel.

Robert was looking to make a change from the grueling, late-night hours of the restaurant business. (That said, he’s in the shop every day, 6 days a week.) Robert continues to celebrate the tradition of Harry Oppenheimer and others like him, what some many like to call “old school”. Meats are still ground-to-order, whole primal cuts still aged for 21 days and more, kids are still given a slice of bologna while less-than-patiently waiting for mom or dad to finish shopping. Plus, Robert continues to expand the business even within the confines of its compact, 700 sq. ft. space.