In a time when we've seen controversy surround several meat-focused restaurants in Toronto, one chef is bringing a bold, meat-forward approach to the city's east end.
Chef Cam Nelson is launching M’Eat Resto Butcher with a farm-to-table concept that will be equal parts restaurant and butcher shop.
“When you find beauty in any form, you don’t try to control it or get in its way — you treat it simply and delicately and create the room it needs to speak for itself,” says Nelson. “That’s the basis of M’eat. Good, simple food created from the finest ingredients.”
Previously of Le Notre Bistro, Nelson is opening in the space previously home to Mazz Bistro.
All butchering will take place in house featuring meat sourced and hand-selected from local farmers and suppliers.
The space will showcase different cuts and breeds at a meat tasting bar during lunch. A daily selection of sandwiches will be available for dine-in or take-out.
Come evening, the space will morph into an eatery with a selection of starters such as tartar and duck confit, vegan selections from the Cow’s Trough and features of Butcher Block Meats curated daily from the butcher shop.
Weekends will showcase chef de cuisine Rudy Boquila’s meat-forward brunch.
M’Eat Resto Butcher is slated to open July 19 at 806 Queen St. E. Visit meatrestobutcher.com for more information.