Scott Slater is the guy who ground up as much bacon as he did beef to make the namesake burgers at Slater’s 50/50. So it’s no surprise that his next concept, S&M Sausage and Meat, is centered around combining wild and exotic carne of all kinds. Kangaroo sausage, anyone? Antelope andouille? Hungarian Kielbasa? Chef Mark Younggren is making it all, along with more traditional sausages and charcuterie, plus salads and small bites, too. Oh, and churro chicharrones. Where is this meaty mash-up located? Depends on whom you ask. It’s on that stretch of Park Boulevard where North Park, University Heights, and Hillcrest collide. An East Village location is expected to open soon. 4130 Park Boulevard
Where to Eat: S&M Sausage and Meat
