Globe Meats is a combination butcher, supermarket and restaurant. Businessmen, families and groups of girlfriends commingle in the dining area to share pizza and wine, or down pulled pork or porchetta sandwiches.
The one-stop shop provides a lunch option for area workers, and sells rare and larger cuts like sides of veal and beef, doing all aging and butchery in house. Current owner Dante DiBiase's father started the business over forty years ago in the remote area.
The titanic industrial space totals 23,000 whopping square feet, roughly 13,000 retail and 7,000 in the back.
A case filled with cuts and windows through which mammoth portions of beef whiz around on hooks is at the back where the huge butchery is.
You can get whole holiday 25-pound porchetta ($269.95) or 20-pound suckler porchetta ($220.95) here, or have it catered, all natural Ontario pork sourced from Mennonite farmers.
The northern location actually makes this a perfect stop on the way to the cottage, bbq meats grouped conveniently near buns and condiments.
Their event catering includes a mobile carvery station imitating the one they have here, where you can see the porchetta being sliced down for sandwiches and other delights.
The porchetta sandwich ($7.95) on pillowy Nino DâAversa bread evens out richness with bitter rapini and sweet red pepper.
Fresh cut russet fries ($2.75) go with everything, crunchy with big hits of salt and rosemary, served with malt vinegar aioli.
I like the swiss and the house pico de gallo, bbq sauce and and garlic aioli on the light-tasting 8 ounce local bison burger ($14.95).
Local Ontario lamb spiducci ($4) are available at the restaurant or to take home.
Porchetta poutine ($6.95) layers porchetta over the russet fries with curds and the porchetta au jus, though I wish there were a few more curds buried under a steamier layer of jus for a stretchier, cheesier effect.
Local shredded pulled pork bursts from a sandwich ($5.95) that's also loaded with maple and chipotle flavour, house slaw and pickles.
Even pizzas are on the menu here, starting at $8.95 for twelve-inch pies like balanced chicken and broccoli, rich prosciutto and pear or classic pepperoni.
House made dough is used to make pies in a central wood oven, though they do have a double decker conventional one for rushes.
Dining takes place within eyesight of the butcher, making this a true farm-to-table experience.
The area combines the feel of a cafeteria mess hall and an upscale ethical eatery.