The staff at AviGlatt carefully prepares kosher fare for shipping throughout the continental United States under the supervision of Rabbi Yisrael P. Gornish. Flash freezing in double-sealed plastic keeps meats and prepared meals fresh, and gift baskets of fruits, nuts, and kosher baked goods arrive on recipients' doorsteps in festive packaging. Such deliveries can help customers prepare for holidays or keep pantries stocked with everyday ingredients without the stress of growing hamantaschen from seed.
Since 1927, Yore Meat Market's seasoned butchers have bolstered meals with custom-cut meats and sausages prepared by traditional Italian methods. The Supreme Meat Package grants the carnivorously inclined a table-filling spread of meatiness—three pounds each of Perdue chicken cutlets ($14.67), homemade italian sausage ($11.67), and lean, ground sirloin chop-meat ($14.97).
Owner and brine master Alan Kaufman reignites the tradition of classic barrel pickling by curing a variety of pickled fare in casks without preservatives, soaking the snacks for up to six months before dishing them out by the quart, half gallon, or gallon. More than 30 types of brine-soaked morsels line the shelves, including the classic new pickles, sour pickles, and hot new pickles (all $6.25/qt.). Other vinegar-soaked veggies run the gamut from sliced hot peppers ($10/qt.) to marinated mushrooms ($14.50/qt.), remedying sodium deficiencies and the architectural instability of the food pyramid. Pickle Guys also jars seasonal creations, such as pickled pineapple ($11.50/qt.).
Choc-Oh-Lot Plus's artistic confectioners sweeten up kitchen repertoires with a two-hour course in cookie decorating. With an instructor's step-by-step guidance, students handcraft seasonally shaped sugar cookies adorned with frosting to transform treats into Halloween pumpkins, Thanksgiving turkeys, and Labor Day W-2 forms. Utilizing a squeezable pastry bag, hands top cookies with royal icing, learning the tricks needed to craft aesthetically pleasing batches of sugary shapes. Take-home recipes encourage patrons to continue practicing at home, so they can eventually fashion treats in themes as diverse as Inspector Gadget's rolodex of mechanics. Students should bring their own containers to take their cookies home in.
The optician behind Luv My Vision helms a team of trained technicians inside a sleek modern showroom. Amid white walls and fire-engine-red accents, frames by brands such as Ray-Ban, Tom Ford, and Zeiss nestle in little nooks and inside glass cases. Skilled staffers help pair these frames with the right faces. They also make sure glasses are matched with a set of high-index lenses, which were created by chemists to be lighter and thinner than glass lenses.
The epicurean delismiths at Montalbano's Italian Food Specialties curate a mouthwatering collection of fresh cheeses and house-made italian sausages. The deli menu houses more cold cuts than Jack Frost's Christmas album, including the five-meat and cheese Monte Special ($8.50 for hero; $6.50 for roll) or the warm veal parmigiana ($8 for hero; $6 for roll). Homemade sausages, sopprasatta, and capicolla snuggle inside gourmet godfather wraps ($8) and grilled vegetable vegetarianos woo tongue buds with grilled veggies and fresh mozzarella ($7). On the lighter side, veritable gardens toss and turn with chicken cutlets to form antipasto Pauley salads for two ($15), which please dining duos with more facility than a tandem fork.
The year was 1927 when 18-year-old John Landi first began working in a sausage shop named Jersey Pork Store. The Red Hook, Brooklyn native used the experience he gained to open his own Brooklyn shop, which migrated several times throughout Landi's decades-long tenure. Now three generations of the Landi family have worked in the meats business and use their expertise to craft Italian deli staples.
Inside the store, shoppers can find fresh and dry sausages available in flavors such as broccoli rabe and cheese with parsley, which coordinate with soft housemade mozzarella. The store has since expanded into other Italian delicacies, such as deep-fried rice balls stuffed with cheese and salami that have appeared on the Food Network. Tomato-basil or clam sauces made from scratch top different styles of pasta, which can be enjoyed with sides of stuffed olives.