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Fresh potato gnocchi — pillowy, light, made from real Yukon Gold potatoes. Drop into bo...

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

Shepherd's pie made the proper way: slow-braised ground lamb (or ground beef, on reques...

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

Fresh gluten-free gnocchi made with potato and rice flour blend. Pillowy, light, indist...

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

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

Liver from younger AAA beef cattle — milder and more tender than mature beef liver. Sli...

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

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

Pure beef suet — the hard fat from around the kidneys, the gold standard for rendering ...

Bone-in pork chops cured and naturally smoked in our smokehouse. Fully cooked — warm in...

English-cut beef short ribs — bone-in, cut into single-bone or two-bone portions. Built...

Cross-cut bone-in oxtail. The cut Jamaican and Italian grandmothers built dinners aroun...

Bone-in lamb shanks, trimmed clean. The slow-cook classic across every Mediterranean cu...

Filet mignon portioned from whole AAA beef tenderloin, hand-wrapped in our naturally sm...

Slow-cooked Ontario pork shoulder, smoked low and slow in our smokehouse, pulled and li...

English-style cheddar cold-smoked over applewood. Sweeter smoke than maple, milder ched...

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