TORONTO — Executive chef Cam Nelson is bringing his new farm-to-table concept, M’Eat Resto Butcher, to Toronto’s Queen Street East.
During the day, the butcher shop will operate with Nelson at the helm, with all meat sourced and hand-selected directly from trusted local farmers and suppliers and butchered on the premises. For lunch, Nelson will showcase different cuts and breeds at the meat-tasting bar, with a daily selection of sandwiches available for dine-in or take-out.
On the weekends, M’Eat will showcase chef de cuisine Rudy Boquila’s meat-forward brunch with a twist, while, in the evenings, the space morphs to a neighborhood “meat”-ing place, with a menu featuring 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.
“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.”
M’Eat Resto Butcher is slated to open July 19.
