Abigail K. • June 21, 2015The pasta machine is 80 years and turning out excellent pasta. Try spinach ravioli and whatever fresh pasta they made that day and pick up a jar of imported sauce.
wai-ling q. • April 12, 2010Corner shop. Known for its cheeses. Fantastic parmigiano.
Serious Eats • May 22, 2014Peter's boasts dried aged steaks in addition to their pounded veal cutlets.
Serious Eats • October 22, 2013Albanian restaurant focused on grilled meat. For best results stick to dishes like hurmaxhik, a beef patty stuffed with kaymak, kofte, and suxhuk.
Serious Eats • May 22, 2014Their fresh sausages are excellent, especially the lamb, but it's their house made cotechino, a spiced mix of belly, snout, cheek meat, that brings people back.
Darnell T. • November 2, 2014Love the selection... friendly staff!
Katherine B. • August 17, 2014Italian goods of every variety and a little beer hall in the middle when you need to take a break. Try the raspberry hard cidar.
Amy V. • November 12, 2012I am so happy the renovations are almost all done. The upgrades are awesome! There is more of a selection now. My favorite addition are Garlic Sour Pickles at the deli counter.
Thomas K. • May 29, 2016If you're in the region come for oysters, clams or shrimps in their outside bar - great fun, great quality.
Serious Eats • May 22, 2014You'll find both more predictable specials like California urchin, when in season, as well as some unexpected finds, like alligator meat.
Serious Eats • May 22, 2014Biancardi's is one of those old school butchers that can attend to all of your needs, from pig brains to pheasant.
Lidia Bastianich • September 29, 2011Some meat is butchered the American way, and some the European way, nuances that make a big difference when you come from Italy.
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