From Our Editors
Ken Snook wasn't like the other boys in school. His classmates dreamed of becoming basketball players, astronauts, and rock stars, but Ken wanted to be a butcher. The teenager hadn't known it when he took a part-time job at a small butcher shop in Detroit, but he soon fell in love with the trade, developing a knack with the knife and a keen eye for quality cuts. After working as a butcher for years, Ken purchased Colasanti's Market and set up his own butcher shop amid its shelves of groceries and rows of produce.
Today, Ken continues to slice up fresh cuts of USDA Choice black Angus beef, housemade sausages, and fresh seafood. He can even provide an entire hog for a pig roast, complete with electric rotisserie, charcoal, and grill. Beyond his butcher shop lies an entire market of fine foods and groceries where friendly staff members bustle, directing customers to gluten-free goods and refereeing shopping-cart races down the dairy aisle. A deli staff whips up fresh sandwiches, salads, and party trays, and customers sip on complimentary coffee and peruse selections of imported wine and beer. Above their heads, a cheerful model train loops around tracks suspended from the ceiling. Outside, the sun beams on pots of colorful flowers, and ducks amble around a duck pond. The lively market even hosts special weekend events, from wine tastings to summer parties.
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