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.
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.
Dr. Alexander Wu turns back aging clocks with FDA-approved Botox injections administered in a contemporary ophthalmology office or in clients' homes. The minimally invasive treatment soothes the underlying muscles that contract and cause the face's delicate skin to create fine lines, wrinkles, and mixed signals when singing "Happy Birthday." The quick and almost painless procedure can plump up crow's-feet surrounding the eyes, vertical blinds descending on foreheads, or furrowing lines framing the mouth for up to four months. Full results may take up to a few days to appear, but if posttreatment visages find a resistant wrinkle a week later, Dr. Wu will happily touch up the needed area for free. This deal also gifts Grouponers with discounted rates toward refractive and cataract surgeries.
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.
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.