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Culinary Gold Standards

Our Methods of Pure Craftmanship or as we like to call them here at Duquesne, Duquesne Dining Points of Pride:

  • We always serve fresh, cage-free shell eggs.
  • Our pizza dough is freshly made from scratch.
  • All entrée meats are roasted right in our kitchens.
  • We only use USDA inspected all natural, fresh, never frozen, ground beef.
  • We follow Monterey Bay Seafood Guidelines for sustainable seafood.
  • We only use rBST-free fluid milk from small regional dairies that support local family farms.
  • We only use real cheese.
  • All of our chicken and fish are hand-breaded by our chefs.
  • We use real, fresh from the farm, potatoes.
  • We only use trans fat-free cooking oils.
  • Our soups and sauces are made from scratch, using real and fresh ingredients to make stock.
  • Our prepared deli salads, from coleslaw to quinoa, are made in our kitchens from scratch.
  • All deli meats are sliced in our kitchens daily.