A new meat-focused business has recently launched in New West's River Market, and it comes from the same owners who last ran a plant-based restaurant in the same stall.
Butcher's Table is the project of Alejandro Diaz and the team at nearby sit-down Mexican restaurant El Santo. The shop is both a place where customers can purchase sustainably-sourced meats, including specialty items, as well as where guests will find prepared foods to enjoy on the go or at home.
“The mission for Butcher’s Table is to be a resource for the community and provide assistance for all levels of home chefs during this time when people are reluctant to dine out,” says Managing Director Diaz.
That assistance will come from not only the instructions for preparation enclosed in their fresh meat "butcher boxes," but also during in-person interactions at the market stall; trained chefs are on-site at the shop to take questions and offer tips for home cooking.
To further aid the home cook's plight, Butcher's Table will be featuring homemade marinades, sauces and seasonings created by Executive Chef Sam Fabbro. Those offerings will include El Santo's molé rub and tasty extras like chicharrons (fried pork rinds).
If you'd prefer to let the pros do all the cooking, on the menu at Butcher's Table are items like burgers, steak frites, and a Philly Cheesesteak. And, yes, there's even a Beyond Meat burger available if you're looking to skip the real deal. Sides like mac and cheese and fries are on deck, too.
It's a busy time for Diaz and Fabbro; the business partners are behind an exciting new modern, upscale Italian restaurant in the works for a new Coal Harbour condo development. Called Nox, the eye-catching 26-storey tower is at Georgia and Cardero, kitty-corner from where two-tower highrise project is planned where a decades-old White Spot location sits.
Back in New West, Butcher’s Table is open Wednesday to Sunday from 11 a.m. to 6 p.m. inside the River Market (112-810 Quayside Drive). Their butcher boxes will be available via pre-order starting in early December.
