We think everyone has a vision of their passion someday becoming their work instead of just their hobby. For us, our passion is finding great food and sharing it with our family and friends. Our passion first started in South Bend, IN where Joe Lazzara was raised the last of six children. His grandparents ran a Sicilian fruit and vegetable market where food quality, customer service, and a sense of community where a priority. Those values were passed down by Joe’s parents to each child as a way of life. Joe’s Dad would tell each of his children, “give your personal attention, follow up, and have a sense of urgency” about tasks in your life. His Mom and Dad taught their children the value of giving back to your community and being part of something bigger than one’s self.

In the late 1980’s through the mid 1990’s, Joe was lucky to have a sales job that allowed him to dine in some of the best restaurants of the day. Eating at the restaurant was not enough as Joe sought out the chef, finding out what made their food so special. Before they were famous, he was able to meet and speak with chefs such as Susan Spicer (Hotel Maison deVille), Emeril Lagasse (Commander’s Palace), Tom Douglas (Dahlia Lounge), Douglas Rodriguez (Yuca), and Rick Bayless (Frontera Grill). The common answer and theme to these chef’s answers was the freshness and quality of the center of the plate proteins and the unique way in which they were combined with other fresh ingredients.

As a home chef, Joe noticed that there are really very few alternatives in the metro area for purchasing superior meats and fresh fish. It seemed that we were relegated to the big box grocery stores. The big box grocers buy product in such large quantities that the concern for quality, and responsible and sustainable sourcing, could not help but be absent. It was particularly frustrating when trying to find a butcher who knew where his proteins came from, and how to cut those proteins for optimum tenderness and flavor. With sale of a local specialty grocery chain to a big box grocer, the chances of finding quality proteins dropped to an all-time low. In early 2005 the concepts for Joe’s Butcher Shop and Fish Market started to gel.

We spent months and months researching quality sources for protein. We insisted that our chicken, beef, veal, and pork be 100% natural. We made sure that our farmers and processing facilities verified that our cattle and hogs were raised free from hormone and antibiotic influences. We promised that we would buy proteins only from farmers who were committed to the highest standards of animal husbandry and to sustainable environmental practices. We found farm fresh eggs and dry aged sides of beef from Indiana farmers and many Indiana made sauces and products from the local artisan and slow food movements. We committed to the tenants of the Marine Stewardship Council and the Monterrey Seafood Watch programs. Our travels to find the right proteins took as near as Orland, IN and Evansville, IN and as far as Kearney, NB and Waterloo, IA. Our seafood search took us from the shores of Florida, Texas, California, and Alaska to the tuna auctions in Honolulu, HI.

In late 2005, we hired our friend Fritz Albright. Fritz is a true Master Butcher who can do it all. He has over 30 years of experience doing everything from cutting and preparing sides of beef and pork to making his own special recipe sausages and a world class beef jerky. He ran his own family meat market in suburban Fort Wayne, IN and sold his interest to relatives. We were fortunate that he moved our way to pursue his hobby of raising thorough bred horses and to be closer to his son’s family in Zionsville.

In January of 2006, Joe’s Butcher Shop and Fish Market opened on Main Street in the newly renovated Art and Design District. Our mission was not only to bring the best of food and service to our customers, but to use our business to serve the community in which we live. Our hard work has paid off with Joe’s receiving the Chamber of Commerce Business of the Year in 2009, and multiple awards from publications such as Indianapolis Monthly (Best Meat Counter, Best Beef Jerky), NORTH Magazine (Best Butcher Shop 2011) and WRTV’s A-List (Best Gourmet Grocery 2007, 2008, and 2011). We have received over 1000 positive independent reviews from both customers and critics on the World Wide Web.

Our community involvement is a priority. Joe’s quietly contributes and supports local charities, schools, and religious institutions with contributions of time, food, and money. Our staff is encouraged to get involved and to be part of what makes our city one of the best places to live in the United States.

Stop by the store and say hello to Joe and Fritz or any of our friendly staff, we’ll make sure your experience is as great the first time as the many times to come!