The Market · The finishing touches
Save room for
the good stuff.
Hand-picked spices, house-made hot sauce, the D'Artagnan larder and gifts straight from the counter — the shelves worth slowing down for.
Hand-picked spices, house-made hot sauce, the D'Artagnan larder and gifts straight from the counter — the shelves worth slowing down for.
Dinner's already handled. This is the part where you wander — the rub that makes the grill yours, the hot sauce we make in-house, the truffle butter that finishes a steak, the jar of something good. Pick up one more thing. That's how it usually goes.
Restocked weekly — what's on the shelf changes with what we find.
A wall of finishing touches, arranged the way you'd actually browse them.
Gifts put together by the shop that knows what the griller actually uses — not an algorithm's basket. Start with a collection:
White truffle butter, foie gras, demi-glace, rendered duck fat — the finishing touches, picked by people who cut meat for a living. Add one to a steak order and dinner outranks the restaurant.
Some shelves you still have to walk in for — the olive oils and aged balsamics, the imported pasta, the olives and jarred peppers, the seasonal find from a small local maker. Half the fun is finding it; the other half is the next person you send in for one. Ask us what just came in.
You came in for dinner. You leave with something special.The Market · since 1983
Add the rub, the hot sauce, the truffle butter to your butcher and deli order — or come wander the shelves in person. There's always something new on them.