How to get into the meat shop beat my Meat

When the store opened, the owners had been eyeing it for a few years.

The meat shop had already opened a branch in nearby San Francisco.

But the owners couldn’t find anyone to take over the job.

“It was like we were going out to buy a house,” said Lisa Sohn, a customer service rep who was a co-owner at the time.

So Sohn opened up a call center in her basement and asked for volunteers to get people in line for the first time.

“I was so happy I was doing this,” Sohn said.

The store became so popular that it closed a few times and was acquired by another company.

Now, it’s back. 

The restaurant is called the Meat Shop.

But this time, the store is a bit more upscale, with a menu of seasonal, specialty meats that are more like traditional meat.

They are all made from scratch, with no preservatives, and the store doesn’t offer anything but freshly harvested produce.

The place is so popular, the owner says he plans to open a second Meat Shop in the next year.

Sohn says the owners and the staff are all in their 40s, and she thinks they will have a lot of new customers.

They hope to open more than a few stores, and that they can do this on their own, too.

Sohn says she knows she has to be careful not to give away the store’s name, but she’s excited to keep it going.

“The customers love me,” she said.

“There’s a lot more people who want to come here.”

The Meat Shop is located in the Bay Area’s Mission District, just down the street from a popular meat market.

The owner, who doesn’t want to give his last name, says it’s not unusual to see people coming in for the daily fresh-from-the-farm selection of fresh meats, which is the name of his business.

“If you ask anyone who comes in, they’re going to tell you that it’s one of the best meat shops they’ve ever been to,” he said. 

“You don’t get a chance to try fresh food like this every day, so I’m going to give it a shot,” he added. 

This story is from the May 5, 2018 issue of ESPN The Magazine.