Profile

Don’t ask the old, half-blind man who works here his name or try to chat. Just ask him to work his magic on one of the crusty ciabatta sandwiches, and with meats cured the old-fashioned way. And don’t leave without buying a hunk of the deli’s own cheese, whether authentic buffalo mozzarella whipped up on-site from curds specially imported from the motherland or made-to-order ricotta. — Rob Patronite and Robin Raisfeld