Entrees & Sides

We marinate firm tofu in sweet/spicy Gochujang sauce and serve it on a bed of sesame/soy jasmine rice with pineapple and daikon cabbage slaw. Served with Sriracha mayo to liven things up more. 

Served and enjoyed at room temperature. OR heat it up in the microwave for 2 minutes/the oven at 350 for 10-12 minutes.

When pondering alternatives to tuna, we turned to tofu as a product that’s slightly more holistic yet just as authentic. It fulfills the need when craving sushi, and pairs oh-so well with our culinary team’s bounty of spices, sauces, and bases. There’s tender textures, zesty flavors, crunchy slaw, and sriracha mayo (our favorite component to a Poke Bowl) all in one: what else do you need?

Tofu Poke Bowl

Our fajita bowl starts and ends with short rib barbacoa that we braise daily, followed by a medley of grilled bell peppers, knob onion and corn, black beans, white rice, cilantro, and a dousing of our own red chimichurri. Made fresh daily. Arrives cool with heating instructions.

You can reach for the tortillas if you want, but the second you crack open the lid the aroma alone will make you reach for a fork instead. And we support you just digging in. We are. Especially on these cooler days, we love a roasted, basted, hearty dish of fall-off-the-bone short rib. And all of the local veg, homemade sauce, and rice is simply to help fill the cracks in your bones as you warm up around the table.

Chimichurri Short Rib Fajita Bowl

Hand-carved turkey, spinach, quinoa, dill rice, hummus and Jerusalem salad with a bright cucumber raita sauce.

Mediterranean Turkey Bowl

Our Spicy Mushroom Miso Bowl starts with handmade Udon noodles from Hawaii-based food company, Sun Noodle Co. (they make the ramen kits for world-renowned Momofuku restaurants). These noodles are then spun in Mamma Teav’s Hot Garlic chili crunch: a mix of dried chilis, garlic, mushroom powder, and spicy oil inspired by the founders’ Cambodian grandma’s own recipe. We then toss roasted shiitake mushrooms, steamed baby bok choy, pickled daikon radish, crispy shallot, and freshly sliced scallions before serving it all with a sweet miso and citrus vinaigrette. Vegetarian.

Aside from the fact that this is the closest to handmade Udon you’ll find ready-to-eat in store, this dish fulfills every craving we’re having this season. Roasted veg’, springy noodles, a spicy base to bind it all. We order this hearty bowl on repeat when we’re in need of a satisfied hunger and a huge smile on our face. Not to mention the green and savory aromas this fills our store and your home with.

Spicy Mushroom Miso Bowl

Al dente rigatoni noodles, grilled chicken breast, & homemade marinara sauce with parmesan cheese, fresh mozzarella, &  fresh herbs.

In a pure act of selfishness, we’ve made the best form of carbs, protein, and cheese that we know of: the almighty Chicken Parm. The whole ordeal is smothered in the best Italian fixing we know so as to protect the tender juiciness of the chicken. All you have to do is cut open and dig in with a glass of wine and maybe an eating buddy (if you feel like sharing). We didn’t know melty cheese-pulls and bread-and-herb-crusted chicken could exist on the same texture plain, but here we are.

Chicken Parmesan Casserole

Tender grilled chicken breasts in a homemade herby marinade.

This makes your leafy green option for lunch look a little lacking, doesn’t it? Slice some up to add some hearty protein to the mix, or start the beginnings of a killer sandwich/fajita. It’s chicken; it’s tough to find what it doesn’t go with.

Char-grilled Chicken Breasts

Fresh, house-made Milanese-style chicken breasts with parmesan and oregano.

Seasoned, cooked, and sent to you in 30 minutes, because we ALSO like it when friends help with dinner prep. You're serving this with some pasta, yeah?

Milanese-Style Chicken Breasts - 17oz

Fresh Atlantic salmon roasted in our homemade teriyaki glaze (soy sauce, sesame oil, brown sugar, salt, ginger, and garlic). 

Arrives room temperature. Comes with oven/microwave heating instructions.

Not only is this bringing your salads, tacos, and other entrees a protein-rich centerpiece, but that teriyaki glaze is bringing an obsession-worthy savory sweetness to the dish as a whole. The skinning, seasoning, and roasting is already done for you; all you have to decide is how you want to enjoy.

Roasted Brussels sprouts served with shiitake mushrooms and sweet peppers, seasoned in Foxtrot everything spice, with citrus honey dressing.

Arrives room temperature. Comes with oven/microwave heating instructions.

Brussels lovers know how finicky these can be. That's why we got the technique down pat to balance out the natural acidity with a mouth-watering savoriness with a deeply roasty flavor. Shave some parmesan, serve them on the side with your next dinner, and you'll forget that these are healthy for you.

Roasted Brussels (small)

Housemade guacamole with avocado, fresno chiles, red onion, cilantro and fresh lime.

Vegan. Gluten free. Nut free.

Homemade guac is like that friend who shows up and everyone says, "oh, NOW it's a party!"

Guacamole

Mexican Hass Avocado

Roasted Teriyaki Salmon

Handmade meatballs using mild Italian sausage, ground beef, breadcrumbs, eggs, parmesan, rosemary, thyme, and marjoram. Partially roasted in the oven and finished by braising in homemade marinara sauce.

Arrives room temperature. Comes with oven/microwave heating instructions.

These are some hefty boys, too. So whatever sub sandwich or pasta dish you have in mind for these, we hope the whole group brought their appetite. The sauce is rich, the tenderness is perfect, and the seasoning plays nice with every palate.

Extra-long handmade spaghetti noodles from a 19th c. wheat mill on the Swiss/Italian border.

Over 100 years ago a small Augustinian convent was converted into a pasta mill, and to this day it creates some of the world’s best noodles! The space is both a mill for their high-quality durum wheat, as well as a pasta factory. Everything from the locally grown grains, to the spring water that runs nearby, to the handpacking of each noodle is the result of a century of practice and love for food.

Poschiavo Spaghetti

Homemade Bucatini crafted from Benevento, Italy utilizing Rummo's painstakingly custom 7-step quality-control process (literally from noodle to noodle).

Rummo takes weeks crafting their bags of pasta so we can have restaurant-quality goodness in a matter of minutes! Now that's a good friend. Consider this modern take on the rustic classic a new pantry staple.

Rummo - Bucatini

Homemade Penne Rigate crafted from Benevento, Italy utilizing Rummo's painstakingly custom 7-step quality-control process (literally from noodle to noodle).

Rummo - Penne Rigate

Named after its bowtie shape, this pasta is at its best with delicate sauces.

DeCecco Farfalle Pasta

Arguably, the most famous of all the pastas. It's the noodle that everyone's been eating since they were a kid and, let's be real, fusilli and meatballs just doesn't have the same ring to it.

DeCecco Spaghetti Pasta

1lb of homemade radiatori pasta, authentically made by hand from Tortello's restaurant in Wicker Park. Boil in salty water to the bag's instructions. Tortello is helmed by husband/wife duo Dario Monni and Jill Gray, bringing decades' worth of traditional Italian cooking and a rustic sensibility to Chicago with only the finest ingredients.

It's called "Radiatori" for its small, squat shape that resembles radiators. And it makes the perfect starchy, chewy vehicle for catching sauces in its crooks and crannies.

Tortello Pasta - Fresh Radiatori

1lb of homemade casarecce pasta, authentically made by hand from Tortello's restaurant in Wicker Park. Boil in salty water to the bag's instructions. Tortello is helmed by husband/wife duo Dario Monni and Jill Gray, bringing decades' worth of traditional Italian cooking and a rustic sensibility to Chicago with only the finest ingredients.

Supporting local has never tasted so good. Owner/operator Dario Monni grew up spending summers in the rural Italian town of Sardinia amongst cheesemongers, shepherds, and butchers. From these experiences and his time traveling the globe as a chef, he's brought a deep-rooted sensibility for fine ingredients, regional rituals, and dedication to an excellent meal to Chicago. Hungry yet?

Tortello Pasta - Fresh Casarecce

1lb of homemade bucatini pasta, authentically made by hand from Tortello's restaurant in Wicker Park. Boil in salty water to the bag's instructions. Tortello is helmed by husband/wife duo Dario Monni and Jill Gray, bringing decades' worth of traditional Italian cooking and a rustic sensibility to Chicago with only the finest ingredients.

You no longer need to go far for fresh pasta. Our friend Dario Monni is bringing his upbringing in Venice and Sardinia to our kitchen counter. Each batch is guaranteed handmade within the past few days so that on pasta night your belly has the best.

Tortello Pasta - Fresh Bucatini

Carbone's Michelin-starred, handcrafted arrabbiata sauce, made from ingredients sourced from Italy. Rooted in mid-20th century Italian cuisine with a nod to the brilliant talent and technique of today.

Michelin-star taste is now only as far as your kitchen. Arrabbiata is a pantry staple for those that enjoy a little bit of dynamic heat for pasta night, so if that's your jam, then just know we give this one an 11/10.

Carbone - Arrabbiata Sauce

Carbone's Michelin-starred, handcrafted marinara sauce, made from ingredients sourced from Italy. Rooted in mid-20th century Italian cuisine with a nod to the brilliant talent and technique of today.

Like an authentic restaurant experience in your home. Their vine-ripened tomatoes, basil, garlic, and oregano go perfectly with any pasta dish, pizza sauce, or meatball hero you can throw at it.

Carbone - Marinara Sauce

Carbone's Michelin-starred, handcrafted tomato basil sauce, made from ingredients sourced from Italy. Rooted in mid-20th century Italian cuisine with a nod to the brilliant talent and technique of today.

It's the simple things, and Carbone's made a name for themselves by making it extraordinary. While this is sublime for pasta, may we suggest marinating meatballs in this bad boy? Or using it as a dipping sauce? Just like the restaurant itself, this sauce will make whatever entree you pair it with 2nd to none.

Carbone - Tomato Basil Sauce

Carbone's Michelin-starred, handcrafted roasted garlic sauce, made from ingredients sourced from Italy. Rooted in mid-20th century Italian cuisine with a nod to the brilliant talent and technique of today.

Much like the sauce that they began to jar amidst the pandemic, Carbone is an elegant, no-frills, and unpretentiously delicious restaurant on all of our NYC bucket lists. Now that they ship their incredible gravy nationwide, we're cooking Chef-worthy pasta nights right out of our pantry.

Carbone - Roasted Garlic Sauce

Rao's very own Alfredo sauce made with cream, parmesan cheese, Romano cheese, butter, salt, and black pepper.

Cream, butter, and cheese: it's not often a simple mixture of three ingredients elicit such a potent and delicious flavor combo. But Rao's has developed the rich and velvety recipe that does just that over pasta dishes and even pizzas.

Rao's Sauce Alfredo

Rao’s award winning, slow-cooked marinara sauce is perfect for pasta or as a base for dishes with seafood, steak or vegetables.

Rao's Marinara Sauce

Homestyle Braised Meatballs (small)

Cavatappi noodles, sauce mornay, buttered breadcrumbs, garlic, and parmesan. 
24 oz.

Your favorite side dish (or main dish; we don't judge). Straight from Foxtrot's kitchen to your table - just heat and eat!

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