Father and Son Duo Are Bringing a Butcher’s Spin to Weekend Brunch

Richie and Tony Schatz come from five generations of butchers

Abigail Abesamis

At Richie’s Burger Joint, beef for the burgers is freshly ground every 20 minutes.

At Richie’s Burger Joint on the Upper West Side, you are in good hands. More specifically, you are in the hands of Richie and Tony Schatz, a father and son duo who come from five generations of butchers.

Schatzie Prime Meats and Richie's Burger Joint are under one roof, offering some of the best meat Manhattan has to offer, and will soon take the NYC brunch scene by storm with their own unique spin.

A butcher block-inspired brunch is coming to Richie’s on April 16. A simple brunch menu featuring eggs, omelettes, and French toast will be offered. Additionally, the pair has plans to bring back the popover and have a chef from the kitchen of the now closed Popover Café to guide them.

On choosing the meat used for the burgers at his restaurant, which is ground fresh daily every 20 minutes, Richie Schatz says, “I only buy prime meat for the beef that I sell… We only buy the best meat we can buy… My philosophy is using the best ingredients [and] just keeping it simple.”

Richie tells The Daily Meal that the not-so-simple, but still complimentary, Aussie Burger on the menu featuring pineapple, sliced beets, and a fried egg, was inspired by an Australian customer who said they would bring all their Aussie friends to the restaurant if he added one.

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