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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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Five Things- The Smokehaus Artist Series

I’m not talking about sandwich artists! First off, I would never compare what my coworkers here at Northern Waters Smokehaus do with that which the employees of a certain monolithic, homogenized, bad bread (baked fresh!) having, named-after-a-public-transportation-system sandwich place would do. That would be rude. There may be some parallels for the two, but come […]

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