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The Okanagan's best dining experience served with a pinch of modesty. Fine or casual. Special occasion or favourite hang out. C'mon In!

We feature classic wines from around the world to complement our own award winning portfolio. Try both. Buy ours.

Our meats are sourced from within a reasonable radius and we support Okanagan producers as best we can. Sometimes something great might come from somewhere else, so we serve that too - ‘cause its great.

#DineRecklessly #BeModest


Just in time for BBQ season, Chef Dan Carkner at the Modest Butcher Kitchen and Market has shared with us some of his BBQ secrets for mastering an epic Tomahawk steak!

A reverse sear is a two-step steak cooking technique that is best used for thicker steaks, just like our 32oz Tomahawks. It flips the traditional method of locking in the steak juices first, by leaving that part to last. Why? Because searing the steak first, doesn't actually lock in the juices anyway, and is best left to last when you are trying to cook such a large hunk of meat to perfection. Cooking low and slow turns fat into flavour and results in beautiful edge-to-edge colour when you cut into it. Try it out for yourself with the recipes below, and while you're at it, Chef Dan's Chimichurri. 

Download the recipes or view them below. 


Talented Chef Dan Carkner sources only the best quality beef, raised under ethical standards, and sourced from within a 'reasonable radius. Our chosen meat comes from farms all over BC and Alberta and occasionally just south of the border in Washington’s North Okanogan region (only 2 hrs away!).

Using our dry-aging steak locker, which you can find in the market space, the team dry-age tomahawks for up to 10 days (on top of 28 days wet aging). Some cuts have spent up to 80 days in there, completely transforming the product. With natural enzymes at work this process creates a more concentrated, beefy flavour. 

And this summer, we have launched a selection of steaks to go! Order online and pick up at the winery!


THE TOMAHAWK - 36oz (at least!) - $75

It’s the steak you see when you close your eyes and dream. It’s over the top. Larger than life. The ultimate. The Tomahawk is perfect for sharing with friends, but you'll need a BBQ big enough to handle over 2 lb+ of meat and girthy bone it comes with. 


NY STRIPLOIN - 14oz - $28

This is a big, classic New York strip. It’s not the most tender steak – but the juicy flavour makes up for it. The rich marbling inherent in this steak creates the intense flavour and a delicious eating experience. Best grilled medium rare.


THE RIBEYE - 12oz - $25

This boneless Rib-Eye is cut from the roast that sits at the top of the rib primal (also known as Rib Steak if the bone is attached). Because of excellent marbling in the meat of this cut it is loaded with flavor and remains tender during cooking. This steak is best grilled (ask anyone) and will remain tender and juicy up to medium.


THE TENDERLOIN - 7oz - $20

The tenderloin cut comes from a muscle that is not weight-bearing and the lack of stress and movement on the muscle makes it THE MOST tender cut of beef. The only steak to consider having blue-rare, this is a very versatile cut of meat best pan seared rare to medium rare with a butter + herb baste.



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