Our Story
Applewood AND Northern Oak
FUEL OUR SMOKEHOUSE...ROLLING LOW AND SLOW...JUST THE WAY WE LIKE IT …AND YOU WILL TOO!
HOUSE-SMOKED CHICKEN
Local Amish whole chicken, brined overnight. Then smoked for 2- hours over Northern Oak and Applewood logs. This creates the perfect bark and most flavorful bite!
HOUSE-SMOKED PASTRAMI
The best things take time, and our pastrami is no exception. We use Prime Iowa Premium Briskets, brine them for 14 days, then smoke them for nine hours on a blend of Applewood and Northern Oak.
House-SMOKED SALMON
A unique process where cold salmon meets a I-hour smoke infusion, creating the exceptional Hot fish.
Made by hand. Made with heart.
When we say deli, what we really mean is community cornerstone. The kind of place where everybody is a regular. Where we pay homage to heritage while starting a few traditions of our own. Like spending weeks tinkering with our mustard. It’s more than knowing where our food comes from, it’s making sure that place is one to be proud of.
You might call that stubborn, a bit finicky about perfection. Obsessed with doing things the old fashioned way.
But we call that Rye.
