Grieve-ances H E R E
EITHER WAY YOU SLICE IT, SCOTT GRIEVE’S NEW SHOP, THE BUTCHER ON
WHITLOCK, HAS WHAT YOU NEED FOR SUMMER GRILLIN’ AND SIPPIN’
BY KATY RUTH CAMP AND HUNTER RIGGALL
Where can you find A5 Wagyu beef, foie
gras, Osetra caviar and organic, Georgia
grown mushrooms in one place? The
answer, for Cobb County residents, is The
Butcher on Whitlock, which opened its doors in the Burnt
Hickory Village shopping center earlier this year.
The store sells high-end beef, pork, chicken, seafood,
lamb, game birds and charcuterie shipped from around the
world. Also on offer are local craft beer, wine, seasonings,
marinades, charcoal, kitchen accessories and a limited selection
of produce.
“We wanted to create a spot here that gives people the
opportunity to get the highest quality products — the stuff
that they would get at the best steak houses in America,” said
owner Scott Grieve.
Grieve, who has worked in the food industry since he
was a 15-year-old dishwasher, is betting his store becomes a
one-stop shop for home chefs seeking to entertain guests or
cook up a memorable date night. Since they opened their
doors in February, Grieve said he has been pleasantly surprised
by the number of customers – and returning customers
– the shop has seen, and only expects that to grow during
Father’s Day and summer festivities.
After climbing the ladder in the restaurant business and
working as a chef at places like Hotel Nikko (now the Grand
Hyatt Atlanta in Buckhead) and the Occidental Grand Hotel
(now the Four Seasons Hotel Atlanta), Grieve left the kitchens
in 2005. He worked for himself, selling and brokering
food products around the southeast.
His business, Preferred Fine Foods, was a wholesale dis-
No
10 COBB LIFE | JUNE 2021