Butcher Chef boutique steakhouse takes eating meat to the next level of fine dining

Standing in front of some of the world’s best Angus and Wagyu beef dry aging in a climate controlled cooler at The Butcher Chef, Toronto’s new “luxury boutique steakhouse,” executive chef Derek von Raesfeld delivers an impassioned account of each steak’s unique flavour profile.

The Angus beef raised in Bruce Mines, Ont., is grass fed most of its life, but finished with a diet of peas and barley. The Northern Ontario climate gives it a rich bite. Dabic’s restaurants are among a handful in Canada certified to sell the best variety of Wagyu: the buttery smooth, melt-in-your-mouth, much-sought-after Kobe beef that is raised exclusively in Japan’s Hyōgo Prefecture. An 8 oz striploin is $440 — customers are paying for the quality of feed and care that went into the animal, von Raesfeld says.

“So people can really experience everything that you might find in a butcher shop in the way of a tasting menu at a luxury fine dining restaurant,” Von Raesfeld says. The pair originally had the idea to open a butcher’s shop, to ensure Michael’s on Simcoe would always be supplied with the best quality of meats.

He chose the semiprecious gemstone tiger’s eye for the bar top because it looks like a luxury butcher’s block, and the tables are made of fine, black American walnut. The wine cellar, in full view near the entrance, is made of starphire glass.“I like to get to know everything about the animal,” von Raesfeld says. “We want people to understand where the product comes from and how it was raised and why it tastes the way it does.

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