, a 22-year-old catering company that operates out of the same building. When Covid put the kibosh on large gatherings, owner David D’Aprile saw an opportunity to leverage his commissary kitchen toward a neighbourhood-focused market complete with specialty groceries and an extensive prepared foods section. And thus, Freebird Market took flight.
House-made ravioli stuffed with chai-braised pork and served with aromatic Taleggio cheese and pear. Taleggio and chai may not be obvious dancing partners, but with an excellent pasta buffer, they’re surprisingly cohesive. $16Freebird’s sticky, tender pork belly is cured for three days in a cardamom-anise brine, pressed, and braised for eight hours. After getting portioned out, it’s seared for shatteringly crispy sides, glazed with maple syrup and served with a sweet, piquant grape mostarda. $2.
Lord, I can't change Won't you fly high, free bird, yeah