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

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

Mennonite-raised chicken cooked with carrot, celery, onion, peas, and a sage-cream grav...

Fresh Spanish-style chorizo — coarse-ground pork seasoned with smoked Spanish paprika, ...

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

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

Dutch Gouda with whole cumin seeds worked through the paste. The earthy, slightly bitte...

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

All-beef sausage made from AAA Canadian beef — pork-free, garlic-and-herb forward, made...

The hot version of Frank's 1972 Italian sausage — same coarse-ground Ontario pork, fenn...

Cod fillets — thick, mild, flaky white fish. The most versatile fish in the case. Bake ...

All-beef hot dogs made from AAA Canadian beef — no fillers, no nitrites, no artificial ...

Auricchio provolone — aged Italian provolone with the characteristic sharp bite and fir...

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

Pork chops have a bad reputation because most are cut too thin and overcooked. Ours are...