A new shop located near Yonge and Davisville is likely to have health-conscious carnivores licking their chops. The Butcher’s Son specializes in mostly local, traditionally-raised meats, including Mennonite chickens and grass fed, hormone-free beef.
The concept comes from partners Vito Rizzuto of the Italian restaurant Five Doors North and Matthew Kumprey (a.k.a. the butcher’s son — his father heads up the meat department at McEwan).
After nearly 15 years in the neighbourhood, Rizzuto says he recognized a need for such a shop. He enlisted Kumprey, who learned the trade while working at Bruno’s Fine Foods.
According to Rizzuto, their aim is to provide customers with high quality meats at reasonable prices. A standing rib roast costs $12.99/lb and strip loin sells for $17.99/lb.
A full kitchen, headed up by chef Brandon Conrad, cooks special-order meals for customer pickup and prepares a selection of food-to-go, such as soups, lasagnas and shepherd’s pie. Sandwiches like beef brisket, meatball and veal range from $7 to $8 each.
The Butcher’s Son, 2055 Yonge St., 416-901-9414