For more then 90 years, Ottomanelli & Sons has plied carnivores with lip-licking selections of the finest USDA Prime beef, lamb, veal, and other meat treats. Plan a summer shindig around palate-pleasing patties of the shop's delectable hamburger ($4.99 lb.), or nab the heart of a bifocaled beefcake with a hearty rib eye ($10.99 lb.) while juggling luxurious cuts of Porterhouse ($12.99 lb.) and filet mignon ($16.00 lb.). For encased-meat enthusiasts and porcine mavens, the shop stocks zesty Italian sausage ($3.99 lb.) and pork roast ($4.99 lb.). Like a spy's costumes, prices are subject to change. Amateur rôtisseurs and expert grill-masters alike can visit Ottomanelli's blackboard for flavorific recipes and meaty advice before putting their Groupon into action.
Mr. Circo first unrolled the shady green awning on his Bushwick dolceria in 1945. Classic neon letters glowed through the night above the storefront, and the large windows glowed in the early morning as Circo prepared specialties for his early customers. In 1966, Nino Pierdipino moved from Italy to Brooklyn and soon joined Circo in his shop. Along with his sons Salvatore and Anthony, Pierdipino continues to carry out Circo's vision by waking the neighborhood each day with an aromatic alarm clock of fresh biscotti, pastachote, and cannoli. While shaping French and Italian pastries, Salvatore and Anthony not only call upon their father's trusted methods but also make use of their studies at the Culinary Institute of America. Their specialties can be ordered in large amounts to serve at weddings, birthdays, holiday gatherings, or for one college wrestler trying to move up a weight class.
At Cupcake Chica, bakers dole out a variety of petite pastries every day, delivering them to homes and offices throughout the city. Classic french vanilla and chocolate confections share billing on the menu with more whimsical concoctions such as coconut, dulce de leche, and mint chocolate chip. Customers can dive further into miniaturized desserts with cake and cheesecake pops or order custom full-sized cakes to celebrate birthdays or impending tax audits.
With a terrace and garden, it's a grand scene seemingly plucked straight from Greece, and one that continues in the luxurious dining room, which features exposed brick walls, lush drapery, and elegant chandeliers.
But as visually appealing as Cavo's décor may be, executive chef Rory O'Farrell does his part to ensure eyes can't look away from his food. Chef O'Farrell's artfully arranged dishes arrive at tables in the form of Greek specialties, such as pan-seared Chilean sea bass or moussaka, layers of eggplant, spiced meat, and baked béchamel, heirloom tomato watermelon and feta cheese salad and the Phillo Wrapped Jumbo Shrimp with honey. To drink, bartenders pour specialty cocktails and imported beers for guests.
Since opening its first location in Atlanta in 2000, Moe's Southwest Grill has expanded to more than 30 states. Each location features the same thing, though: Tex-Mex favorites such as burritos, tacos, and nachos prepared in front of your nose using ingredients such as cage-free chicken, grass-fed steak, and organic tofu. Complementing the casualness of the food is the casualness of the restaurant in general. The menu items are named after television show and movie characters and the kitchen staff greets each guest who walks or teleports through the door.
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.