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Meat-free lasagna for the vegetarian table: roasted zucchini, peppers, eggplant, and sp...

Imported Italian fusilli — long spiral twists. The corkscrew shape grips pesto and chun...

Imported Italian orecchiette — "little ears" from Puglia. The concave shape cradles sma...

Tzatziki made in-house: strained Greek yogurt, grated cucumber (drained), garlic, fresh...

Imported Italian rigatoni — large tubes with deep ridges. The ridges catch sauce, the w...

Roasted AAA beef bones simmered for 18+ hours with vegetables, herbs, salt, and apple-c...

Soups made in-house weekly from the same stocks and proteins we sell at the counter. Ro...

Quiche made in-house with flaky butter pastry and a custard of eggs and cream. Rotating...

Imported Italian radiatori — shaped like miniature radiators, with deep ridges and ruff...

Dutch Gouda with whole cumin seeds worked through the paste. The earthy, slightly bitte...

Mennonite-raised chicken cooked with carrot, celery, onion, peas, and a sage-cream grav...

Beef brisket cured in our house brine — salt, pickling spices, garlic, brown sugar — fo...

Cabbage rolls made the way Eastern European grandmothers make them: ground pork, rice, ...

Blade roast comes from the shoulder, bone-in, with the characteristic flat shoulder-bla...

Hand-stretched pizzas made with Italian 00 flour dough, San Marzano tomato sauce, fresh...

Hand-pinched perogies filled with potato and aged cheddar (or potato-bacon-onion, rotat...

The hot version of our Genoa salami — same cured pork, garlic, and white wine, plus chi...

Fresh cannelloni stuffed with ricotta, mozzarella, Parmigiano, and spinach, baked in to...

Roasted Mennonite-raised chicken carcasses — the bones we've stripped of meat for other...

Outside round, also called bottom round, is a lean cut from the back leg of the steer. ...

Whole bone-in skin-on chicken legs — the dark-meat workhorse. Roast at 400°F skin-side ...

Breaded and pan-fried eggplant layered with tomato sauce, ricotta, mozzarella, and Parm...

Fresh potato gnocchi — pillowy, light, made from real Yukon Gold potatoes. Drop into bo...

Coppa, cappicola, gabagool — same thing, different spelling. Dry-cured pork shoulder, s...