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Porterhouse is the bigger sibling of the T-bone: same bone, but cut further back where ...

Fresh Mennonite-raised chicken hearts — small, dense, all muscle, with a rich beefy fla...

Smaller version of our fresh potato gnocchi — about half the size, more delicate. Drop ...

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

Hand-breaded chicken fingers from real Mennonite-raised chicken tenderloins. Marinated ...

Hanger steak — also called the butcher's cut, because butchers used to keep it for them...

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

Old-fashioned cooked deli salami — the traditional Jewish-deli style, slightly sweet, s...

Mennonite-raised whole chicken breasts slow-roasted in-house with salt, pepper, and her...

Boneless skinless Mennonite-raised chicken breast, cubed, skewered, and marinated in ol...

A roast-sized portion of bone-in beef short rib, perfect for low-and-slow Sunday cookin...

A capless prime rib is exactly what it sounds like: the rib roast with the fat cap remo...

Spaducci — chicken cubed and skewered, marinated, ready for the grill. Made in-house wi...

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

Top blade steaks (also called flat iron) come from the shoulder, the part of the chuck ...

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

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

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

Inside round, also called top round, is a lean cut from the inside of the back leg. Big...

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

Ontario cheddar aged to medium sharpness — the everyday workhorse. Strong enough to tas...

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

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

Imported Italian elicoidali — ridged tubes with a slight curve, the Roman trattoria fav...