The Butcher's Son

Matthew Kumprey and executive chef Vito Rizzuto run this Davisville spot as a direct antidote to the bland, plastic-wrapped aisles of big-box grocery stores. It’s a straightforward butcher shop that prioritizes ethically raised, hormone-free beef, pork, lamb, and poultry. The space functions as a high-end pantry too, stocking house-made essentials like soups, marinades, and fresh focaccia that lean into Rizzuto’s professional culinary background. It’s the kind of place that anchors a neighbourhood by actually knowing where the animal came from and how to cut it properly.

Swing by for a lunch sandwich or a burger if you’re in the area, but the real utility here is the heat-and-serve selection, including house-smoked back ribs and short rib Wellington. The menu rotates, so don't get too attached to one specific prepared item. It’s a professional, no-nonsense environment where you can actually talk to the staff about how to prepare a specific cut rather than just grabbing a pre-packaged tray. If you’re planning a dinner party, they handle catering as well, but for most locals, it’s the go-to for upgrading a Tuesday night meal.