The sandwich engineers at Rammy's Sub Contractors infuse savory breadstacks with house-made chipotle mayo and horseradish mayo. Meat mavens slow-roast Italian beef to lay the foundation for sandwiches including the Rammy's Radical, which houses a potent triumvirate of pesto, garlic spread, and provolone cheese. Guests can order at a counter backed with orange and black construction stripes, then settle into booths to dig into gargantuan oven-baked sandwiches with the help of tableside forklifts.
Fresh Farms International Market showers its shoppers in grocered greatness, including organic produce, fresh meats and seafood, imported cheeses, and international breads. Tread toward the counter of fresh-caught seafood and reel in one of the market’s aquatic edibles, such as wild octopus ($2.99/lb.), fresh flounder fillets ($9.99/lb.), or live lobster ($7.99/lb.). Protein pilgrims can set sail for the meat department, which can help them build a new society based on hand-cut steaks, smoked ham shank ($1.49/lb.), and young duckling ($2.49/lb.). Cheerful cheesemongers cater to customers’ fancies for foreign fromage, including selections from cheese-making nations such as Bulgaria, Finland, Hungary, and Russia. Sink lactose-longing teeth into a Bulgarian feta ($2.99/lb.) or a block of Mountain Brand Swiss cheese ($3.99/lb.) whose neutrality is betrayed by its clear preference for deliciousness. The market’s fresh produce includes California broccoli ($0.79/lb.) and Wisconsin dry yellow onions ($0.19/lb.), and its bustling bakery churns out French baguettes and Italian ciabatta rolls ready to be transformed into sandwiches or whittled into Earl of Sandwich action figures.
Our mission is to be the fines ethnic grocery store in the hearts and minds of our clients, employees, distributions and neighbors. We always try to surpass our clients expectations ! As a result in our stores you will find items not found in other stores.
In 1993, the basement of a Minneapolis apartment building was transformed into an Italian restaurant, becoming the first Buca di Beppo. The owners soon found themselves riding a wave of popularity and marinara sauce as they opened new restaurants across the nation. Today, the eatery occupies 97 locations nationwide, from San Francisco to Times Square.
At each location, chefs maintain the northern and southern Italian flavors that made the original so popular, with a few American twists. Then they serve it up in massive, family-style portions, making Buca di Beppo a favorite place for hungry families and groups of friends.
For starters, the chefs bake up batches of Cheesy Bread Florentine, a colorful combo of spinach, roma tomatoes, and garlic sprinkled over Italian bread and sealed in place with fresh, melted cheeses. Entr?es are prepared with an eye toward quality and quantity, both of size and selection, complete with Veal Parmigiana, Baked Ziti, and classic Italian-American staples like Ravioli and Lasagna. And in keeping with the convivial atmosphere, they also serve truly decadent desserts. The Mt. Vesuvius Dark Chocolate Cake erupts with melted chocolate, and the Colossal Brownie Sundae towers above other sweets with six scoops of ice cream and tiers of sundae trimmings.
Adi Mor opened the first Garden Fresh Market in 1980, selling fresh produce from a 1,000-square-foot lot in Skokie, which he would stock by taking 2 a.m. trips to Chicago's South Water market. Today, Garden Fresh Market sprawls over six suburban locations, where fresh produce from apples to zucchinis is still procured daily.
Grocery items range from fresh meat from Midwest famers to a wide selection of ethnic foods and national brands. The deli slices meats and cheeses both domestic and imported, and house-made seasonal salads and main courses make bringing dinner home easier than stealing it from a neighbor's windowsill. Many of the market's online recipes have even made it onto NBC5, giving its cooks their share of 15 minutes of fame.
Tacomiendo Taqueria’s menu revolves around its lineup of meaty centerpieces, which range from the traditional—asada and pastor—to more exotic cuts of lengua and cabeza. Like a tiny bench press installed in a vegetable crisper, the proteins bulk up a selection of fresh ingredients to form such south-of-the border classics as burritos stuffed with beans, tortas ignited with jalapeños, and cheese-laden sopes.