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After learning the trade from his father-in-law, Italian-born Anthony Scicchitano put his initials on this charcuterie/gourmet-shop in 1948. And although Scicchitano sold the A&S name to a franchise before he died in 2006, grandson Salvatore Bonello now runs the original, a red-white-and-green storefront on Park Slope's bustling main drag. Inside, posters detail different cuts of pork and beef while a long black beam overhead hangs heavily with house-cured soppressata, prosciutto, and the like. The mozzarella (made several times daily), fresh meats, and aged steaks have been staples for years, but Bonello has adapted to accommodate the evolving neighborhood with two dozen sandwiches (named for nearby streets) and prepared foods (meatballs, lasagne, etc.). The brick-oven bread used for sandwiches and on sale comes each morning from a Bensonhurst bakery, F. Monteleone & Cammareri Bros. — Pervaiz Shallwani