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Fresh mozzarella — soft, milky, in water. The cheese for Caprese salad (stack with toma...

Frozen lobster tails — restaurant-grade quality, flash-frozen at peak freshness. Thaw o...

Full racks of pork back ribs, membrane removed (just ask), trimmed clean. Run them at 2...

Fresh potato gnocchi with black truffle worked into the dough. Drop into boiling water ...

Hand-pattied 6-oz burgers from AAA medium ground beef (80/20). The standard burger size...

Hand-pattied 4-oz burgers from AAA medium ground beef (80/20). The slider size, or stac...

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

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

Medium cheddar with grated fresh horseradish blended in. The sharpness of horseradish b...

Montasio DOP — Italian alpine cheese from Friuli, semi-firm, nutty. The traditional che...

Whole chicken wings from Mennonite-raised birds, split into flats and drumettes — the w...

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

Fontina Val d'Aosta DOP — Italian alpine cheese from the northwest, semi-soft, with a n...

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

Kashkavalo — Bulgarian and Balkan aged sheep's-milk cheese. Firm, sharp, with a flavour...

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

Red snapper — firm, sweet, lightly fishy white fish. Pan-sear skin-on fillets in a hot ...

Dutch Edam — semi-firm cow's-milk cheese coated in distinctive red wax. Milder than Gou...