Name: Côte de Boeuf
Contact info: 130 Ossington Ave., 416-532-2333, @CDBOssington
Owners: brothers Chasen Gillies and Teo Paul (Union)
Butcher: Mike Greenberg
The food: Naturally raised meats, prepared foods and other provisions. The meat is sourced directly from small-scale famers like Top Market Rabbitry in Kitchener, which supplies the duck, and Scotch Mountain Meats in Meaford, which supplies the beef. Prepared foods include meat pies, confit duck and bolognese sauce, and before 4 p.m. each day, the store sells fresh soups, salads and sandwiches. The small grocer’s pantry is stocked with favourites from sister restaurant Union down the street.
The place: Previously home to a flower shop, Côte de Boeuf is divided into a cute barn-style storefront and a back kitchen large enough for carving up whole carcasses. The front window doubles as a walk-in fridge filled with curing meats, and the floor is covered by a huge image of a bull to match the banyard scene at Union.
By the numbers:
• 1 x 1,000 pound cow, delivered weekly
• 40 pounds of ribeye, 40 pounds of striploin and 10 pounds of tenderloin, average per cow
• $11, the price of Alhema d’Queiles olive oil, which Union head chef Ross Goodall swears by
• 3 types of sausages available weekly