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Our Angus tomahawk is the cut you order when dinner needs to feel like an event. Bone-i...

Pork sausage cured and naturally smoked over cherrywood in our smokehouse. The cherrywo...

Pork sausage made with feta cheese, kalamata olives, lemon zest, oregano, and garlic. B...

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

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

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

Whole duck, about 4–5 lbs. Roast it the French way: score the skin in a diamond pattern...

Beef brisket cured for 10+ days in our house brine (pickling spices, garlic, brown suga...

Pork sausage made with honey, garlic, parsley, and a touch of black pepper. Sweet-and-s...

Cooked pork loaf with sliced olives and pimento peppers worked through the paste — a de...

Thinly sliced raw beef tenderloin, the appetizer that made Harry's Bar in Venice famous...

The point is the fattier, more heavily marbled half of the whole brisket — the half tha...

Bone-in turkey drumsticks brined and naturally smoked in our smokehouse. Fully cooked —...

Skirt steak from the diaphragm of the steer — long, thin, intensely beefy. The classic ...

Cap meat — properly called the spinalis dorsi — is the muscle that sits on top of the r...

Blade eye comes from the chuck, near the shoulder. It's marbled, rich, and full of conn...

AAA medium ground beef, ground in-house every morning. About 80% lean / 20% fat — the b...

A New York striploin is the steak the grill was invented for. Boneless, with the right ...

Chicken breast pounded thin into cutlets — about 1/4 inch thick. The fastest chicken di...

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

Polish kielbasa — smoked pork sausage with garlic, marjoram, and pepper. Fully cooked, ...

Hand-rolled beef meatballs made in-house from fresh-ground AAA beef, breadcrumbs, eggs,...

Whole bone-in duck leg — thigh and drumstick together. The cut for confit (cure with sa...

Pepperettes — small smoked sausages made from beef and pork, seasoned with garlic, papr...