Gourmeats

2946 Dundas St W,
Toronto, ON M6P 1Y8

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About the Restaurant

If you peer through the front window of the Junctionโ€™s newest butcher shop, Gourmeats, youโ€™ll see barn beam table with three stools. No, this little nook isnโ€™t for munching on your prepared foods (they arenโ€™t making any, at least not yet) โ€” itโ€™s the meal-planning table.

Kenyan-born co-owner Alam Suleman encourages customers to sit down and gander at the blackboard, which is decked out with meal ideas. The shop specializes in marinated meats for at-home cooking. There are sixteen house-made marinades on offer โ€” detailed in thick white script โ€” in flavours like Ghaarrlic, Gingerbeer Jerk, Mshkaki Masala and Can-Asian. Patrons choose their proteins and their complimentary marinade, then Suleman vac-packs the meat, which extends the proteinโ€™s fridge life.

While there are currently no plans to sell the marinades, Gourmeats are selling their house-made habanero hot sauce, known as Hotter than H. And yes, you can opt to have your meat slathered in the tongue-tingling stuff if youโ€™re so inclined.

Everything is locally sourced, and itโ€™s all antibiotic- and hormone-free. (The beef is also grass fed.) Currently theyโ€™re sourcing their chicken from a Mennonite farm in Waterloo; the pork and lamb are from Camden and the beef is sourced from Ayr. The only thing thatโ€™s not from Ontario is the salmon, which is flown in from Vancouver.

Theyโ€™ve decided to swap out a deli counter for a fish counter, which will soon be filled with local goodies like trout and pickerel. Suleman is also looking into sourcing more exotic proteins like bison.

Back in Kenya, Suleman sold meat wholesale, and now heโ€™s living his dream here.

โ€œMy wife and I would throw dinner parties and everyone would tell us, โ€˜You have to open a restaurant,โ€™โ€ says Suleman. But he wasnโ€™t romanced by the industry lifestyle (long hours, working on holidays), so opening a butcher shop seemed like the perfect compromise.

Youโ€™ll notice that the cases arenโ€™t lined with many pre-cut portions. Thatโ€™s because Suleman likes to cut things to spec at Gourmeats. Butchering to order keeps the meat fresher and gives customers the ability to customize their chops, shanks and tenderloins. On a budget? Grab a half-inch steak. Celebrating a bonus? Grab some two-inch T-bones that a caveman would be envious of.

Published on: Aug 26, 2013