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Cured and naturally smoked beef navel (the brisket-adjacent cut) — the pork-free bacon ...

Grana Padano DOP — Italian hard cheese from northern Italy, slightly milder and less co...

Whole rack of beef back ribs — the giant, prehistoric-looking ribs. Rub with a simple c...

The T-bone is the cut that lets you eat both the striploin and the tenderloin in one st...

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

Chicken tenderloins — the small inner muscle of the breast, naturally the most tender p...

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

Lasagna made the way Italian grandmothers make it: hand-layered fresh egg pasta sheets,...

Flank steak is a long, flat cut from the belly of the steer — lean, intensely beefy, wi...

Cleaned squid rings and tentacles — ready for the pan, the grill, or the deep fryer. Co...

Ground lamb, ground in-house from shoulder and trim. Use it for proper Greek-style burg...

Bone-in beef shank from the leg — full of collagen and bone marrow, the secret ingredie...

Ground in-house from Mennonite-raised chicken thigh-and-breast blend (or pure breast on...

Ground bison from Canadian-raised herds. Leaner than beef (typically 90/10) but with a ...

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

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

Orange roughy fillets — mild, flaky white fish from deep New Zealand waters. Best treat...

Imported Italian bucatini — thick spaghetti with a hole running through the centre. The...

Fresh potato gnocchi with porcini mushroom worked into the dough. Drop into boiling wat...

Imported Italian farfalle ("butterflies" or "bowties"). The pinched centre is firmer; t...

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

Bone-in lamb shanks, trimmed clean. The slow-cook classic across every Mediterranean cu...

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

Raw jumbo shrimp at 16–20 per pound — the size that takes any preparation. Peel-on (bes...