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Outremont will receive a meaty new place to eat, with the owners of excellent fixed-menu restaurant Provisions planning a new project on Van Horne.
Owners Evan Gubersky, Pablo Rojas, and Hakim Rahal are expanding their existing butcher shop Boucherie Provisions to add a sit-down steakhouse-slash-wine bar. They’re joined by Adam Shiller (Tavern on the Square, Tuck Shop) for the new project.
The group have acquired the space next door to the boucherie (on the corner of Van Horne and de l’Epée): the existing meat and sandwich counter will remain in place and the whole project will operate under the Boucherie Provisions banner.
Rojas tells Eater that the new restaurant section will take a more casual approach than Provisions (which serves tasting menus only).
“It’s Provisions’ take on a steakhouse — we’ll have a small snack menu, because we want to sell a lot of wine by the glass, all with a Provisions twist. It’ll be very locally focused.”
Rojas notes that there will always be a steak on the menu (he points to the boucherie’s aged rib steak as one example), but the à la carte menu will also be very accommodating for snacks or a 5 à 7 with various brochettes to make an appearance (accompanied by interesting sauces), and small items like grilled sausage or charcuteries.
With the butcher counter in the same space, the new eatery will be easily able to open for day and night service. It’s effectively a two-in-one business, notes Rojas, with the boucherie operations remaining the same, including its sandwich options.
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On the side of libations, natural wines will be the liquid of choice, with accessibly-priced options, a limited set of classic cocktails will be offered too, as well as a small beer selection.
The space itself will also embody a fairly casual, laid-back vibe with ample exposed bricks to set the mood — a 25-seat terrasse on the de l’Epée corner will also be a draw, with Rojas hoping to use it for barbecuing in the summer.
Boucherie Provisions is currently closed while the renovations are underway — the refreshed space and new restaurant should arrive around mid-April to mid-May.
