A restaurant website sells an evening. A butcher’s website has a different job. Nobody books a table at a meat case. They want to know what is in it today, whether the shop can hold something for Saturday, and how to cook it when they get home. So when we built the website for The Bay Butcher, we built it the way the counter works.

The Bay Butcher is a butcher and seafood market at 96 South Street in Oyster Bay, three storefronts down from the water. It opened in May 2026, and it is the one place in Stellina Hospitality Group that is not a restaurant: a counter that sells the same meat and fish the group’s kitchens cook with, to anyone who walks in. Its new website went live on thebaybutcher.com on August 30, 2026, replacing the shop’s previous site, with every address that site published still leading somewhere.

The Bay Butcher home page: the headline A house of meat on South Street over a photograph of knives on a white tiled wall above a block of steaks, with See the case and Call the counter buttons and a strip of hours, address and phone number beneath. — The new thebaybutcher.com. The hours, address and phone number sit right under the first screen.

Paper, slate and oxblood

The look comes straight from the shop: butcher paper, a painted black floor, and oxblood red. The headlines are set in a sturdy slab serif, chosen to sit comfortably beside the shop’s own logo, and the anchor from that logo turns up throughout the site as a small divider.

The red is the one decision we would point to. Every restaurant in the family takes a warm metal as its accent, gold and brass and amber, so the metal reads as the family’s color. Oxblood is the butcher’s color, and on this site it is never decoration. It marks the thing being pointed at: the button, the chapter, the cut.

A case you can point at

At a counter, you point at the third thing on the board. The site is laid out the same way. Each part of the shop is a chapter with a Roman numeral, I for Meat and II for Fish, and within each chapter the cuts are numbered 01, 02, 03. A numbered list is the one layout that still works when someone is reading it down a phone in a parking spot, deciding what to ask for.

The meat case runs from beef and dry-aged cuts through pork, poultry, lamb, veal and prepared items ready for the fire. The fish counter covers fresh fish, shellfish, oysters and specialty items, with an honest note that the selection changes regularly and the phone is the way to ask what came in.

The meat case page, headlined The meat case over a dark photograph of thick steaks, with section links for beef, pork, poultry, lamb, veal and prepared items, and the first chapter, Beef and dry-aged, starting a numbered list with Filet Mignon and Ribeye. — The meat case, numbered the way a counter board is.

No prices, on purpose

There are no prices anywhere on the site. Everything in the shop is weighed at the counter, so a published number would be wrong the moment someone read it. The structured data that search engines read follows the same rule: each cut is marked as available in the store, with no price attached.

What the site offers instead is the phone. “Call the counter” sits in the header of every page, and the promise behind it is simple: the team will wrap, weigh and label an order with your name on it.

The signature selection

The cuts people come in for each have a page of their own on the signature selection: the bone-in dry-aged ribeye, the dry-aged porterhouse, the oysters, the sea scallops and more. Each page explains the cut the way the team would over the counter, then ends with an “At a glance” panel, shaped like the tag that hangs on a loin, carrying the grade, the typical weight and how many it serves. Underneath are cooking notes, and a button to have one held.

How We’d Cook It gathers five cuts and five short notes, from reverse-searing a dry-aged ribeye to cooking A5 Japanese Wagyu in thin slices. Nothing precious. The cut is doing most of the work.

The signature selection page, headlined On the block over a photograph of raw steaks on a wooden board, with section links for beef, wagyu, lamb, pork, poultry and seafood, and the first chapter, The dry-aged case, beginning with photographs of cuts on butcher paper. — The signature selection, where each cut gets a page of its own.

Ahead of the week

Some orders need a conversation, and the site makes room for them: whole tomahawks, suckling pig, crown roasts and holiday standing orders. Right now it is taking Thanksgiving turkey pre-orders, Murray’s whole turkeys and boneless breasts reserved with your name on them, until Friday, November 13. Online ordering for pickup, gift cards and Stellina Hospitality Rewards, the loyalty program shared across the family, are a tap away from any page.

Part of a family

The Bay Butcher is the supply line behind its sister restaurants, and its footer says so. Stellina Ristorante and L’Étoile are its neighbors on South Street, The Audrey and HOSHI are nearby on Audrey Avenue, and Casa Stellina is in Farmingdale.

Thank you

Thank you to the team behind the counter for trusting us with the shop’s website, and for showing us how a good counter actually works. If you are in Oyster Bay this week, come see the case, or call ahead and have something held.