Bridge Street Butchery owner Jeff Lynn.

Effective immediately, Bridge Street Butchery on Bridge Street has temporarily closed its doors in preparation for a change of venue. Chef-owner Jeff Lynn cites that the availability of a larger space and planned street and bridge closures scheduled for the summer facilitated his decision to relocate and further capitalize on the shop's huge success.

"My staff and I are extremely excited for this move and we have some really great things planned for our customers in our new location," Lynn said.

"Our loyal customers, both locals and visitors alike, have come to expect the highest quality seafood from Wood Mountain Fish, the finest local meats we can find and an outstanding deli offering seasonal sandwiches, Vermont cheeses and Boar's Head Brand meats. Our new location affords us a great opportunity to expand our product line and offer lunch seating, beer and wine service and a sushi bar with a revolving menu of rolls, nigiri and sashimi," he added.

The reopening is scheduled for July 1 and Lynn and Crosspoint Associates are applying for a permit amendment so that the business can be opened at the south end of Mad River Green Shops in the building that used to host Afterglow Day Spa. That space received permits for a 40-seat restaurant in May 2014. The Waitsfield Development Review Board will hear a request to amend the permit to add retail to the uses allowed at that site on June 9.

"We have already begun working around the clock to ensure that we bring our customers a food experience that is unmatched in The Valley and we are thrilled to be able to continue to offer the finest ingredients and expert advice for a great meal," said Lynn.

RS Butchery

Lynn said he was sad to leave Bridge Street and that his fellow business owners are like family to him. He also said that his business was growing and he did not want to let that momentum vanish.

"I'm going to miss being down here. I have great friends down here," he said.

His current space is 804 square feet and the new space is 1,600.

Lynn said that the coming closure of Bridge Street for construction factored into his decision but said he outgrew his current space the first year he was in business and that his business is growing quickly and the additional square footage will enable him to expand his vision for the butchery.

He said he understood the decision that the town had to make regarding the work on Bridge Street, because that construction work needs to happen and will improve the community.