“Our father and grandfather have been in the wholesale and retail produce business, and that type of store was a natural for us,” Isaac Nava says, referring to the market and deli he opened with his brother Moishe in 2010. The third establishment to bear the Nava name, it supplies first and second spots—both homestyle Mexican restaurants—with fresh fruits and veggies, meat, and dairy products. Customers will also find plenty of household goods lining the grocery store’s aisles. And at the deli counter, a sprawling menu details sandwiches made with salami, roast beef, and turkey, as well as wraps, salads, and freshly blended smoothies that constantly battle with daily soups over the control of cups, bowls, and curved hands.
Growing up, Barron Perl and his six brothers spent a lot of time helping out with their family’s sausage manufacturing company. Barron expanded the Perls’ meat-making legacy years later when he opened Deli Direct, a gourmet food distributor specializing in smoked meat and natural Wisconsin cheese. In addition to handcrafted sausages and blocks of cheese, the store also specializes in tangy mustards, gluten-free party dips, and tasty horseradish products—including spicy pickles by the gallon. For the perfect gift, the staff assembles wicker baskets that overflow with edible treats, and you can assemble your own smorgasbord at Deli Direct’s outlet store.
Diamond Fresh Seafood Market & Cafe is a gathering place for fresh-caught seafood from the far reaches of the world's oceans. As daily hauls of imported and domestically snagged premium seafood arrive, the knowledgeable staff doles out creative café-style meals that include shrimp alfredo and hearty salmon burgers. Customers who prefer to cart home their catches pick up home cooking tips at cooking demonstrations by pro seafood chef Carol Mackey, who reveals the culinary secrets behind potato-encrusted sea bass and other recipes. At the monthly demos, attendees can also bring their own spirits to sip during the presentation and the resident singing trout's lounge act that follows.
With a broad selection of organic and locally grown produce, imported cheeses, and freshly caught seafood, Fresh Farms International Market seamlessly blends local and international flavors. Specialists in aquatic fare guide patrons through the details of live lobsters ($7.99/lb.) or wild octopus ($2.99/lb.), explaining how to prepare them and train them to guard a bank vault. Dairy experts brandish a cooled case full of rare cheeses and everyday essentials, such as Bulgarian feta ($2.99/lb.) and Mountain Brand swiss ($3.99/lb.). Meanwhile, meat mongers dig into smoked ham shanks ($1.49/lb.), flanked by California broccoli ($0.79/lb.) and Wisconsin dry yellow onions ($0.19/lb.), to create a full meal or a trap for a hungry tyrannosaur.
Our mission is to be the fines ethnic grocery store in the hearts and minds of our clients, employees, distributions and neighbors. We always try to surpass our clients expectations ! As a result in our stores you will find items not found in other stores.
The artful bakers at Upper Crust Bagels craft more than 15 varieties of kettle-boiled New York–style bagels fresh daily. The dough wizards work through the night to forge the circular comestibles, deftly mixing, shaping, and punching out their centers to ensure that they rise from their nocturnal slumber. Esurient shoppers can construct a baker’s dozen of flavor halos, populating their assembly with savory and sweet denizens such as sundried tomato, pumpernickel, and chocolate chip, along with a plain bagel for frills-free palates. Once a phalanx of 13 disks has been bagged up, nibblers appoint one of Upper Crust’s freshly whipped cream cheeses to the role of bagel haberdasher, cloaking floury plains with rich layers of spreads such as light lox spread or cheddar cheese.
Doctor of Chiropractic Felde got his first look at the chiropractic profession when he was only 16 years old, and he never turned back. After incurring a back injury during a jet-ski accident, he sought alternatives to prescription drugs and surgery; his quest soon landed him in the office of a chiropractor, who helped him to recover fully and ignited his fascination with the field. Chiropractic therapy would continue to play an integral role in his life for years to come, helping him to keep up with the physical demands of collegiate rugby and finally leading him to pursue his own chiropractic doctorate.
Today, Dr. Felde owns his own practice, where he draws upon his wealth of personal experiences to help his clients to overcome pain with safe, noninvasive methods. Before each treatment, the doctor gathers a clear picture of his patient’s injuries through neurologic, orthopedic, and chiropractic evaluations. He then sets out to correct misalignments and knead the kinks out of vestigial tails with chiropractic adjustments, massages, and acupuncture treatments.