The roller door is coming down at Chippendale's carnivore central, with LP's Quality Meats closing its restaurant in February.
When former Tetsuya's head chef Luke Powell hung his initials on the shingle in 2014, it wasn't to promote fine dining or vinyl LPs.
But LP's took its meat seriously, smoking its way to a chef's hat in the Sydney Good Food Guide.
While it will close as a smoked meat restaurant on February 1, LP's products will live on.
The meat treats – which have a strong chef and consumer following – will continue to be produced from a purpose-built meat-processing plant in the space.
"At present, we are focusing on wholesale smallgoods only but will reopen with space for 40 to 50 seats and the ability for Powell to host sausage-making classes, smallgoods classes and even collaborative dinners and small events," a statement said.
The plan is to sell its smallgoods direct to the public on Saturdays and Sundays.
- Read more: Why are so many Sydney restaurants closing?