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Salami is considered the most complicated of charcuterie, but these taste like Goerdt has cracked the code of the artisanal curing process.

– Rachel Hutton, Minnesota Monthly

Just the other day I got a package of whitefish and smoked salmon, and have been eating nothing but for breakfast, lunch, and supper!

– Michael Stern, Radio Personality and Author of Roadfood

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Graduation Special

Pork Loin and Boursin

Spring is here for the season and we are excited to share our winter secrets. In the deep freeze, ideas come to us as we plan how to creatively share the delights of our snacks, sandwiches and proteins. We have had years of experience with our Deli in Canal Park and our Catering Department, throwing […]

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