premium oils & vinegars
Just a selection of
Tuller's Premium Products:

Jacques Torres's dark-chocolate bark,
hot chocolate (Wicked and Classic),
and chocolate-covered almonds and
macadamia nuts, 4 oz. bars (milk chocolate,
milk chocolate with hazelnuts, and bitter)

'Best of' fresh bread selections by
Pain d'Avignon,
Sullivan Street Bakery
, and TriBeca Oven

Il Laboratorio  del Gelato
ice creams and Ciao Bella

Jams, preserves and marmalades by
, Rosebud Farm,  American Spoon, and
Busha Brown  

Custom cakes, cupcakes and cookies, created by
genius baker
Regula's Specialty Cakes

Butter, truffle butter, and crème fraiche by Vermont
Butter & Cheese
, Echire, and D'Artagnan

Rustichella D'Abruzzo
and Tartuf Langhe
dry pastas

Bazzini nuts

Bottled water by
San Benedetto, Badoit, and

you can find in Miami at Marky's - our Florida partner
premium oils & vinegars
“[Tuller] has made
Cobble Hill a dairy
New York Magazine
Custom cakes, cupcakes & cookies by Regula's Specialty Cakes
Il Laboratorio  del Gelato ice creams and Ciao Bella sorbets
fine chocolates & candies
Voted One of the “Top 5
Chocolate Chip Cookies”
in New York.
New York Magazine
rotisserie meats

salumi from Salumeria Biellese
premium oils & vinegars
roast suckling pig
Rustichella D'Abruzzo pasta
herbs & spices
Tuller's wide selection of fresh prepared food
100 artisanal cheeses
Rustichella D'Abruzzo pasta
fresh daily prepared foods
"Robert Tuller has
managed to squeeze more
than 1,000 of the world's
finest specialty foods in
[his] small space."
Specialty Food
jams, sauces & mustards
“With 112 varieties, the cheeses
almost defy description.”
Trudy Whitman, Brooklyn Heights Press
prepared foods
for lunch and

Rotisserie roasted,
free range, chickens

Roast beef, herbed
turkey, pork loin,

A large selection of
fresh salads and side
dishes (changing

An extensive
selection of artisanal
cheeses from the U.S.
and Europe.

Charcuterie from

Salumeria Biellese

(NYC) and

hand-made food & personal service
Call for full
details of what's
in store today...
“[Tuller] has raised Brooklyn’s
cheese consciousness with a
cutting-edge selection
including some raw-milk
artisanal wonders unavailable
in Manhattan.”
Zagat survey