Lady and Son Butchery
1175 Queen Street East
416-913-2598

As soon as customers enter the door, proprietress and butcher Voula Mantis, will most likely try to feed them. It may be the tennis ball-sized clementines just in, or decadent Belgium butter wafers, or perhaps some grilled chorizo. Even regulars who’ve just popped in to say hello as they were passing by are sent off with some homemade meatballs. Those who’ve come for dinner ideas get mouth-watering preparation advice along with their choice. For example, veal - egg wash dip, fresh chive and garlic seasoned bread crumbs, sear in hot cast iron pan with a light oil and a little butter, finish in a hot oven - and serving suggestions, to boot; “A mushroom ragout would go really well with that.”

A personal touch is integral to Mantis’ approach and that’s what she and Son, Bobby (who has been training and working alongside her), both offer. She remarks on how people in the neighbourhood have fostered a sense of community in the local shops and restaurants. In the six months that the butchery has been open, she’s noticed that customers really appreciate the hands-on attentiveness, and in return, their feedback and suggestions are just as important. All of this is attested to by the constant influx of customers, each waiting for their own one-on-one time. Who wouldn’t? She knows them by name, what they like to eat, and loves being able to make suggestions she thinks will be enjoyed.

The store features both naturally raised and some organic cuts of meats such as: Kerr Farms beef (she also dry ages her own steak), Berkshire pork, and chicken (which is also free range). All small cuts are done on site, so if something isn’t in the display case and it’s in the back, it can be cut on the spot. Special orders are always welcome. Mantis also has her own line of homemade dishes, soups, and stocks. Pot pies are usually available for the weekend. A few scrumptious bites; chunks of tender breast meat, gravy from scratch and rich crumbling pastry make an instant fan. Local fish from Pickering can be found in the freezer, and salmon will soon be stocked, as well.

There’s also fresh organic produce like Cookstown Greens, as well as organic cheese, butter, and yogurt. Not to mention, enough specialty foods and fancy condiments to delight any foodie: fig sherry vinegar, Fleur de Sel, lumpfish caviar, tinned foie gras, chipotle peppers in adobe sauce, real vanilla beans, wheat and gluten free pastas, all manner of exotic grains, pulses, rices, and the list goes on. Every glance finds something to be excited about. Fresh peanut or almond butter - just pure nuts through a grinder with no added oil or salt - is made before your eyes, the latter of which was amazingly creamy and rich, with that distinctive aromatic sweetness like a whiff from a bottle of extract.

After admitting that I’m not the best at cooking meat, Mantis sets me up with some something simple. I leave with Berkshire pork chops and gluten and nitrate free sausage, both sweet and spicy Italian-style, along with a chicken breast and leg. Following recommendations, I roasted the chicken and chops with a little salt, pepper, olive oil, and rosemary. The pork was surprisingly tender for such lean meat and quite good even though it was so simply prepared. The chicken looked huge, by the way, and turned out lovely. Even though I was told they are about the same size as store bought (which can look smaller because of the way they’re packaged), I’m doubtful as I recall the size of the supermarket chicken I purchased the week before. The sausage was fried, easy enough, and it was my favourite of the three: very lean and noticeably devoid of filler.

Getting such wonderful results was like having been advised by a personal chef. And that’s kind of the experience you get with this Lady; her 25 years in the food industry is evident, she knows her stuff and loves to share it.