o

Oniverse's Profile

Title Last Reply

First visit Chez Vito

I just discovered this community while searching for dry-aged beef in Montreal. Great place! Doing so, I found the few places that are considered the best butchers in Montreal. Don't know why I didn't do that search before! Chez Vito had a great reputation and it's not that far from home, so I went there today for the first time.

My first impressions where that it was little compared to some of the gigantic counters you will find at JTM (this is a positive point - the stuff you want is hanging in the cold room to be cut to your taste), the place smelled fresh, clean and the service was friendly.

They are just reopening today from a 3 week break. I asked them about aged beef and they are just restarting some right now. He told me to come back in about 3 weeks. It would cost around 50$/kilo or 22-23$/pound. Looks to me like a reasonable price. He told me what piece it would be, but I was already comparing the prices with my usual that I forgot what cut they are ageing. The guy told me they don't have the place to do that in their cold room, but they found out that the counter can actually be used for that and that's what they will do now. A little surprising, but I believe they know what they are doing...

I bough a sirloin (faux filet). The guy made me go back the counter to decide of the size. A detail, but it was nice. It was priced at 19,99/kilo. That as well is a pretty nice price compared to the "common" butcher I go at the JTM. In fact, this is many dollars under the price I usually pay and it looks good. Out of curiosity I just checked prices online from a supermarket and I see it at 30$/kilo (AAA). So 20$ is pretty good.

So in the end, that doesn't look like the pricey place I believed it was. Time to go in the kitchen now...

Oniverse