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Big Lou's

Allan Bosomworth and Karl Gregg, chef/owners of the wonderful Two Chefs and a Table on Alexander Street, have opened an 800-square-foot, Brooklyn-modeled butcher shop and delicatessen on the corner of Powell and Gore. The 1930s-style joint is outfitted with a dozen bar stools for on-site sandwich scarfing and a long glass case to scope the locally sourced cuts, from Pemberton beef and Sloping Hills pork to Fraser Valley poultry and local game meats (all butchered on site).

Village Butcher

Many Island sources featured: local lamb, turkey, and all-natural beef and pork. There are a dozen adventurous sausage varieties, including a much-sought-after English blood pudding. The haggis and house-made meat pies keep Oak Bay residents sated.

Dry-aged Rib-eye Steak with Morels, Nugget Potatoes and Gentleman’s Butter

An elegant steak dish from the Chefs' Table Society's newest cookbook, Vancouver Cooks 2

published Oct 16, 2009

Beef Burger with Chili Butter Core

Topped with chipotle, roasted garlic mayo and guacamole, Vancouverite Ron Shewchuk's famous burger packs serious punch and took home gold at the 2009 Canadian BBQ Championships

published Aug 5, 2009

Sirloin Rolls

A tasty appetizer from Morton's The Steakhouse's new collection of recipes in Morton's The Cookbook

published Jul 24, 2009