Two Rivers Meats to Open ‘The Shop’ Eatery Alongside New Butcher Shop & Deli


Two Rivers Specialty Meats is hard at work building “The Shop” adjacent to their headquarters in North Vancouver. It will be a 2,500 sqft, multi-purpose operation with a working butchery, glass-walled dry-aging room, delicatessen, take-out counter, and 32 seat restaurant complete with 16 seat patio, bot to mention a liquor license. The Shop is on track to launch at 180 Donaghy Avenue in mid-October. What follows is a press release with the basics, plus a bunch of photos of the construction to date (check out that floor!) that they were kind enough to send over:

Adjacent to the company’s newly renovated North Vancouver headquarters, Two Rivers Meats — The Shop boasts a traditional working butchery, complete with a glass-walled dry-age room; a European-style deli and take-away counter; and a 32-seat, eat-in restaurant — all laid-out on a terrazzo-floored, 2,500 square-foot industrial space with an additional 16-seat patio.

Two Rivers Meats selects, prepares and sells only ethically and sustainably raised products from like-minded farms, including Cache Creek Natural Beef, Peace Country lamb, Cheam View Pork, Farm Crest Chickens, Canadian Rangeland bison, Yarrow Meadows Farm duck, and many more.

Customers across Vancouver can now source their meat like the pros: purchasing house-made sausages, dry-aged beef, and hand-tooled cuts by Pasqual Stufano and his team, who employ time-honoured and traditional seam-butchery techniques for more authentic and flavourful results. The adjacent take-out deli counter will also stock artisanal salumi and charcuterie.

Under the same roof, Chef Tony Starratt’s kitchen and family-style eatery will work in tandem with the butcher shop to highlight the best preparations for a multitude of products. As part of the Two Rivers Meats commitment to education, the restaurant will also offer customers a wealth of recipe ideas for those looking to try a product before taking it home.

Menu items such as the 60-Day Dry-Aged Burger and Rotisserie Chicken are posted on the overhead board alongside the daily Charcuterie and Butcher Features, a house-made chicken or beef Bone Broth and, of course, hand-cut French fries cooked in beef tallow. In keeping with Two Rivers Meats’ local focus, a rotating selection of local B.C. beer and wine will be available on tap.

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