Gina and Anthony, the owners of S&D Catering, have been involved with the business for more than 30 years. Homemade sausages swing from racks inside the storefront, a touching reminder of the sausages Gina’s grandfather, Dominick, used to make when he founded S&D Catering more than 80 years ago. Anthony met the family when he began working in Dominick's S&D pork store in 1969, and has worked with the family ever since. As Gina’s father began to take over the business, the model expanded, and today they provide authentic, freshly made home-style fare for any occasion. Gina and her team whip up a smorgasbord of international flavors, ranging from Italian staples such as lasagna and baked ziti to wienerschnitzel and chili con carne. They slice up tender cold cuts for gigantic heroes that span up to 6 feet, but the biggest thing about S&D Catering is the selection. They also prepare dishes that range from barbecue spare ribs and southern fried chicken to shish kebabs, swedish meatballs, and kielbasa with sauerkraut.
For over 35 years, the friendly butchers at Vinny's Meat Market have graced holiday dinner tables with everything from juicy turkeys to whole roasted pigs, and added local flavor to lunches with a selection of fresh meats from the Bronx's Hunts Point Market. Highly skilled meat carvers ply their trade behind the counter as they create housemade italian sausage to order, slice up thick steaks of grass-fed beef, or prepare delectable stuffed chicken breasts.
Farm Share brings freshly harvested locally grown crops to your table. Our Community Supported Agriculture (CSA) delivery service means you can enjoy weekly deliveries of Certified Organic vegetables and naturally grown fruit from small local farms directly to your door, monthly deliveries in the winter.
Lifelong friends Justin Rosberg and Jason Parent designed The Meat House to re-create the personal atmosphere of bygone neighborhood butchers. At locations around the country, knowledgeable butchers carve beef, poultry, pork, and other meats onsite and discuss cuts with customers. They can also suggest wine pairings from a list of bottles curated by a certified wine educator or marry meats to signature rubs and marinades for more flavorful cooking and grilling. For more adventurous palates, staffers will also seek out sources of wild game, such as alligator, ostrich, and boar, upon request.
Called “an emporium of the delicious” by the New York Times, Bernard’s unites the freewheeling grab-baggery of a high-end market with the charm and comfort of an intimate café. The deli menu unites a slew of sandwiches, wraps, paninis, and pizzas, including options such as the teriyaki-glazed flank steak sandwich buttressed by onions, spinach, and melted mozzarella ($8.99) and the gourmet honey-mustard pizza ($7.49). Those whose daily grind grinds right through lunch hour can shop for what the New York Times lauds as “four star takeout” from Bernard’s menu of prepared fare. Quell hunger pangs by the pound with orzo salad and shiitake mushrooms ($9.99), orange-ginger or balsamic-glazed chicken ($11.99 each), beef bourguignon ($10.99), and a variety of other comestible sundries alchemized into dynamic dinners and peerless picnic fare.
The dessert aisles at Jewel-Osco beckon sweet-tooth landlords with a plethora of frozen delectables, bestowing inimitable tastes from lauded brands such as Popsicle and Good Humor. Scoop up Breyers ice cream in flavors like the Breyers Blasts, available in Oreo Cookies & Cream and Reese's Peanut Butter Cups (around $4.99). Or trade coffee sips for creamy java spoonfuls with Starbucks ice-cream products (around $3.99), keeping eyes from drooping during marathon sand-castle-construction sessions. Klondike ice-cream sandwich packages (around $3.99) in new Mint Chocolate Chip or What the Fudge? Brownie make for delicious after-lunch fare, and Ben & Jerry's (around $3.99) blends creative ingredients into concoctions including Red-Velvet Cake and Cherry Garcia, keeping jaded tongues on their toes.