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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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5 Ways We Save On Waste

Improving sustainability and reducing food waste should be a goal of any restaurant (or deli), and with the proper planning and creative thinking, isn’t terribly difficult to accomplish. In your home kitchen, you’ve surely found that certain undesirable or inedible parts of food—carcasses, stems, papery vegetable skins, et cetera—make some of the best broths and […]

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