05/28/2026
Carnivore, Inc. announces closing date/reopening date. Family owned whole animal butcher, sustainable seafood counter, and catering outfit to in Oak Park - New place, same faces, farmers, and recipes.
Look to bright future and long term service to community.
Carnivore in Carnival Grocery Oak Park
CONTACT:
Carnival Grocery Oak Park
Arthur Paris, Owner
[email protected]
312.498.9885
Carnivore Oak Park
Erik Williams, Owner
773.320.5327
Robert Poe, Outreach
773.217.4630
[email protected]
PRESS RELEASE
Carnivore, Oak Park’s Butcher and Fish Market Announces “Carnivore at Carnival!”
Carnivore Oak Park, having served Oak Park and surrounding communities since 2014, announces a strategic integration with Carnival Grocery in Oak Park. The two organizations share common values: fresh, high quality food, friendly service, and a commitment to local community values. Conversations have been ongoing.
Carnivore Oak Park to close their 1042 Pleasant street location on 6/31/2026 and bring their expertise, service, products and energy to fortify Carnival Grocery inside the 824 Oak Park Avenue location. Build out and move scheduled to be complete July 1st.
This synergy of business values, offerings and resources presents important tools to Carnivore Oak Park’s mission that are increasingly out of reach. Long valued and grown relationships with Carnivore’s local farmer community are maintained and product lines expanded. Carnival’s extensive inventory of produce and grocery items enhance the value of the “one stop shop.” Another benefit brings Carnivore into the automotive age, such as the new-fangled invention, “parking lot.”
This integration allows Carnival Grocery to expand their line of locally farmed whole animal proteins, Carnivore’s storied house-made sausages and guest favorites like house-smoked or fresh cut Verlasso salmon. It also heralds a return of meat and seafood customer service to the marquee, an option out of their reach post-pandemic. Arthur Paris, owner of Carnival Grocery states, “Another notable advantage is that Carnival can develop the things Carnivore is already known for, such aslike their catering program and vending at community festivals. Seems to be one other way that we can serve our community while also expanding our presence.”
Erik Williams of Carnivore, Inc. suggests “Both organizations understand that the big box chain opening right down the street will have deleterious effects on small local businesses like ours. Our customers value one on one service, unique selection, and our understanding of what it means to be good neighbors in our community. Being folded into neighboring underdog that shares those ideals, utilizing their resources, our skills and mutual commitment is exciting.” He later added, “Though we’re moving five minutes from our longtime home and merging into the Carnival umbrella, you’ll continue to see the same faces, get the same excellent service, and find your favorite house made items.
Paris states, “There is some aspect of a David and Goliath tale happening right now throughout the retail market segment. Family owned, community based retailers have lost ground to large players. Financial strength through excellent service, deep community roots, and unique product mix, are the solutions I’ve found after over 30 years in.”
Both owners are enthusiastic to work together, with a mission of continuing serving Oak Park and surrounding communities, dedicating themselves to superior service, utmost in convenience, and bringing forth unique product selection.
Carnival Grocery has been a mainstay in the Oak Park community for generations, earlier as Pan's Pan's Food Center. Arthur Paris began in the industry in Lincoln Park’s John’s Finer Foods in 1996, moving to the Lincoln Park Carnival Grocery in 2000, then to Carnival Oak Park 12 years ago.
Carnivore, Inc. opened in 2014 in the Pleasant District of Oak Park. The company focuses on whole animal butchery and sustainable fisheries. Erik Williams entered the retail industry after a lifetime of retail and restaurant kitchen and management roles.
For further details, Williams and Paris may be reached via email, or telephone. They are available for in studio cooking sessions, or in person interviews.
