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

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

Greek feta DOP — sheep's-milk cheese brined in salt water. Tangy, salty, crumbly. Essen...

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

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

Mild and medium cheddars marbled together in striking orange-and-white streaks. Tastes ...

Cross-cut centre marrow bones from AAA Canadian beef. Roast at 425°F for 20 minutes, sc...

Boneless pork loin butterflied, stuffed with a Mediterranean filling of sundried tomato...

Mortadella di Bologna — the original Italian Bologna, finely ground cured pork dotted w...

Pâté — rich, spreadable cured-meat preparation. We carry both house-made (using our chi...

Farmer sausage — a Mennonite-style coarse-ground pork sausage, lightly smoked, seasoned...

Fresh Mennonite-raised chicken giblets — the heart, liver, gizzard, and neck packed tog...

Hand-pinched perogies filled with potato and aged cheddar (or potato-bacon-onion, rotat...

Rump roast is a lean, deeply flavoured cut from the back of the steer. Less marbled tha...

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

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

Saganaki — Greek frying cheese (typically a kefalograviera or kasseri base). Cut thick,...

The Italian sausage Frank Carvelli started making in 1975 — coarse-ground Ontario pork,...

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

AAA beef pounded thin into cutlets — typically from the inside or top round. Bread and ...

Debriezner — a Hungarian-style sausage made with pork, sweet paprika, garlic, marjoram,...

Cubed Ontario pork tenderloin, skewered, marinated in olive oil, garlic, lemon, and ros...

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

Boneless, skin-on chicken thighs are the cut professional cooks reach for. The skin cri...