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.
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.