Stephen Alexander divides his time between his new Bayview butcher shop and the famous Church Street original. Transparency is the mantra at the Leaside location—a glass-walled meat locker displays sides of beef as they age to marbled, tender perfection; an open-concept prep area means customers can watch as butchers French a pair of Manitoban wild boar chops. Everything—from prime beef to Cumbrae’s exclusive supply of Berkshire pork—is raised naturally, without hormones or antibiotics. New chef Jerry Meneses is producing better-than-ever prepped dishes, from a rainbow of salads to hearty meat pies. Marinated meats range from basic roasts to pheasant stuffed with duck confit and foie gras.