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's recently launched M’Eat Resto Butcher offers a farm-to-table concept that's 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 says all butchering takes place in-house featuring meat sourced and hand-selected from local farmers and suppliers.
The space showcases different cuts and breeds at a meat tasting bar during lunch. A daily selection of sandwiches is available for dine-in or take-out.
Come evening, the space morphs 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 showcase chef de cuisine Rudy Boquila’s meat-forward brunch.
M’Eat Resto Butcher is now open at 806 Queen St. E. Visit meatrestobutcher.com for more information.