180 Donaghy Avenue, North Vancouver
Tel: (604) 990-5288
Advice: Walk-ins welcome. Closed Sunday & Monday.
Starting off over 10 years ago, Jason Pleym and Margot Millerd-Pleym set out to offer ethical and sustainable meat supplying to restaurants which they have successfully done ever since. Adjacent to the company’s newly renovated North Vancouver headquarters, Two Rivers Meats — The Shop opened recently boasting 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 with an additional 16-seat patio.
Chef Tony Starratt has created a stellar menu which is available from lunch thru dinner, I tried some of the dishes including the Charred Chicken Drumsticks ($8) served with jalapeño buffalo dipping sauce; The Pork Crackling ($5) which is done up as crispy pork belly bites dusted with BBQ spice rub and these were very good. The star of the menu is the 60 day Dry Aged Cheese Burger ($13) with charred tomato, house made pickles, leaf lettuce, tallow aioli, american cheese. For dessert as there was only one option, I had the Tallow Fried Beignets ($4) with jam. As they are licensed they have 4 local brews on tap, this one was the Bourbon Blood Orange Wheat Ale from local North Van Bridge Brewing.
In addition to what I tried they also offer Rotisserie Chicken, sausages, meat pies, ramen, a kids menu and so much more.
Review by: Richard Wolak