The shop recently doubled in size; the expanded area houses a handsome array of seafood, such as pristine fillets of organic Irish salmon, moonfish and ahi tuna, live diver scallops, and house-smoked wahoo, char and pickerel. Not to be overshadowed, the meat is just as good as ever: steaks, cut from 21-day dry-aged USDA prime Angus, are “as thick as we can slice them” (two inches plus), says owner Bill Rechter, who, judging by the expertly Frenched racks of lamb in the window, knows what to do with meat. Butterflied Ontario lamb legs are vacuum sealed in an extra-virgin olive oil and rosemary marinade. Chickens have been smoked with a mix of alder, maple and apple woods and are ready for grilling. The freezer offers boneless duck breasts and foie gras.