Gather your friends for an evening to relish! We are excited to invite you to one of our popular supper clubs held right inside our butcher shop. We all have a background in restaurants, both on the cooking and service side, and we just love to welcome groups to our shop for a night of hanging out, eating, drinking, and chatting.

Truly the sumptuous heart of a meal, you will find yourself besotted with these prime rib roasts. Whether you decide on the côte de boeuf (bone-in ribeye steak) which feeds 2-3, the 2-bone prime rib which feeds 4-6, or the 3-bone prime rib which feeds 6-8, your family and guests will just love this pasture-raised, grass-fed, hormone- and antibiotic-free, finished beef from Millgrove, Ontario’s Beverly Creek Farms.

We are excited to offer house-made butcher’s pies. What better way to enjoy local, natural, and sustainable meat fresh off the butcher’s block than in the perfectly buttery, handmade round of a house puff pastry shell? Part of a family dinner, or a quick meal in itself, a single butcher’s pie can feed 2 to 3 people. And of course, they’re a cinch to prepare! 

Cooking instructions are available on the website.

Bring home the comforting taste of curry in a Butcher’s Pie. Creamy and aromatic, this mildly spicy offering features local, free-range chicken slowly cooked in our house coconut curry sauce, with carrots, zucchini, and red peppers, tucked into a buttery house puff pastry shell.

A good ol’ turkey pie. Plump pieces of free-range turkey breast with peas, carrots, and diced potatoes are smothered in a delicious house-made sage gravy and tucked away in a buttery shell of our house puff pastry.

All of our meat is from small, local farms that steer clear of shortcuts, and are committed to the process of raising and caring for their livestock with dignity and without hormones, antibiotics, or genetically modified feed.

We honour the commitment with which our local farms raise the animals by using hands-on, time-honoured preparation methods, including handsaws and seam butchery techniques. Whether it’s fresh grind, steaks, chops, fillets, bones, broths, or even skin and fat, you can be sure that it is prepared with the greatest of care.

"6. Stock-in-Trade This east-end butcher, which recently added a Danforth shop to its Little India location, got its start in 2014, when three chefs—Tony Marinuzzi, BJ Verano and Jason Becker—left the restaurant business but didn’t want to stray too far from the kitchen..."