Meat
various farms
Aged rib steak
Aged rib steak
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We dry age rib sections for a minimum of 30 days. The taste of dry aged beef is entirely different to that of un-aged beef; it's nuttier, more concentrated, less irony. Offered here in one large 400-500g piece (which includes the weight of the bone) for two hungry people. Ideal on the grill, but can also be pan-fried for great results!
ferme d’orée
Gert and Sarah's philosophy of sustainable agriculture is extensive and unique. Reading their words about how to raise animals in a way that respects animals, people and the environment reminds us why we do what we do. Bringing their products to our customers makes us really proud.
écoboeuf
Frederique and Simon are graduates in agronomy studies that have brought their knowledge to a 4th generation cattle farm in the Abitibi-ouest region. Thefarmis a small-scale experiment to develop and test responsible agricultural practices, alongside producing incredible beef.
mark's hot sauce
Over the last few years we went from carrying two of Mark's sauces to 8 different products he makes. That's because every time he brings us something to try we can't say no, it's so so good. No hype, no dumb graphics, no silly names, just really good heat and amazing flavour. Made a couple of blocks away too.
logan petit lot
Have you ever had a natural peanut butter that is the perfect consistency, doesn't separate into oil and solid, is the perfect crunchy smooth texture and tastes amazing? me neither until I met this one. For me it is the linchpin of their collection of products, but each one is perfect.
zamalek
Zamalek is an Egyptian style cold tea made with hibiscus flower, also calledKarkadé. Comes still or sparkling. There is nothing more refreshing. It's made right up the street by Jules, Damarice and Bashar. We are really pleased to stock these drinks in our shop and both restaurants.