Joe's Meat & Gourmet Deli truly offers a sandwich to sate every craving. The menu includes everything from classic Italian paninis to numerous internationally inspired wraps—such as the Germany wrap, which combines liverwurst, potato salad, and horseradish cheese. The handheld meals feature quality Boar’s Head meats, and many come with the customer’s choice of salad or soup. The deli’s catering menu is similarly extensive, ranging from platters of lasagna, veal, or ribs to 6-foot long heroes that can double as limbo sticks at parties.
At offices in Great Neck and Floral Park, Dr. Lauren Schwartz leads a podiatric team that’s been keeping feet and ankles healthy for about 20 years.The office addresses general podiatry care for bunions, fractures, heel pain, neuromas, orthotics and diabetic foot care; patients can also opt for a bit of pampering: specially designed sterile pedicures keep toes relaxed and looking their best, and sterile manicures do the same for fingers. The foot facial gets skin ready for open-toed shoes and glass slippers.
Prime Time Butcher still wraps cuts of fresh meat in charming paper parcels. Owned by the same family for more than 30 years, the shop ages cuts of Prime beef, from chopped sirloin to london broil, in Prime Time's dry coolers alongside USDA Choice cuts such as standing rib roast. The shop's Bliss Burger patties are conjured from a blend of ground brisket and short ribs.
Prime Time Butcher also stocks a cornucopia of prepared foods, such as beef lasagna and beef-stuffed cabbage, or classic sandwich fillings such as genoa salami and Boar's Head bologna. Customers can custom-order catering and party packages to feed hungry partiers with entrees such as chicken marsala and eggplant parmesan, sides of teriyaki rice and house-made potato chips, and platters of cookies that disguise Cookie Monster's jury summons.
Meats, cheeses, fruits, and veggies line the counters and display cases at DaVinci Gourmet Market, where chefs draw upon a palette of fresh ingredients to compose take-home entrees and catered meals each day. To-go containers nearly overflow with wild-rice salad or crab cakes, and entrees of grilled salmon or roasted chicken make for ephemeral table centerpieces. The sun rises over omelets and traditional two-egg breakfasts, and the lunch menu’s specialty paninis invoke the Leaning Tower of Pisa with their stacked toppings and unstable groundwork of toasted ciabatta bread.
Had the butchers of Aaron’s Gourmet not been hired to prepare glatt kosher meats for delivery, they could perhaps have survived by manufacturing Russian matryoshka dolls—they have a knack for nesting. Supervised by Rabbi Israel Mayer Steinberg, Aaron's Gourmet's menu boasts many versions of poultries collapsed inside of each other, from turduckens—a hen inside of a duck inside of a turkey—to gooseduckenquails, a similar concoction that begins with a quail and ends with a goose. These creations join an encyclopedic list that includes exotic cuts of pheasant and oxtail, traditional slabs of Black Angus and smoked salmon, organic meats, and grass-fed roasts. Once Aaron’s processes an order, which can be made online, by fax, over the phone, or by smoke signal from an empty grill, the company generally ships the package overnight via UPS. Additionally, Aaron’s can cater for groups of up to 500 people, building holiday meals or barbecue-style cookouts from meats that can be prepared in American, Japanese, European, or Middle Eastern styles.