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Boneless trim-grade AAA beef, 85–90% lean. The cut to ask for if you grind your own bur...

Cooked beef salami — pork-free, lightly garlicky, sliced for sandwiches. For households...

Jumbo shrimp in light tempura batter, frozen for freshness. Deep-fry from frozen at 375...

Fresh Ontario pigs' feet (trotters) — full of collagen and connective tissue, the secre...

Eye of the round is a lean, working muscle from the back leg — full of beefy flavour, l...

Dutch Gouda aged until the cheese develops caramel and butterscotch notes and the chara...

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

Sushi-grade tuna steaks — best cooked rare to medium-rare. Coat in cracked pepper and s...

Ground Ontario veal, ground in-house. Milder and leaner than beef, with a delicate text...

French Camembert from Normandy — soft-ripened cow's-milk cheese with a bloomy rind. Str...

Imported Italian linguine. The flat profile catches creamy and seafood sauces better th...

The undyed version of our old cheddar — sharp, crumbly, with the white tone that lets t...

Slow-baked bread pudding made with day-old brioche, eggs, milk, cinnamon, vanilla, and ...

Sole fillets — delicate, thin, fast-cooking. Dust with seasoned flour, pan-fry in butte...

Dubliner Irish cheese — aged 12+ months, with a flavour somewhere between sharp cheddar...