Specialty Food Magazine

MAY-JUN 2013

Specialty Food Magazine is the leading publication for retailers, manufacturers and foodservice professionals in the specialty food trade. It provides news, trends and business-building insights that help readers keep their businesses competitive.

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PHOTO: JAMES KNAPP STORE TOUR World Financial Center Food Truck Court What's New in New York City BY JULIE BESONEN F rom a store featuring local tap water (yes, really) to new outposts launched by specialty veterans, a wide range of gourmet markets and small, niche shops are worth checking out. Here is a sampling of some of the standout retailers and producers that warrant a visit. This gastro-deli features some of the city's finest purveyors manning stalls all under one roof. The raw, industrial space, encompassing 1,800 square feet of a 19th century building, opened in the Tribeca neighborhood in September 2012. In addition to fish and produce stands, visitors will find Dickson's Farmstand Meats, Orwasher's Bakery, Cavaniola's Gourmet Cheese Shop, Blue Marble Ice Cream, Nunu Chocolates and Polux Fleuriste (an exquisite florist). The busiest stand is Blue Bottle Coffee, which has a fanatical following due to its dedication to sourcing organic, pesticide-free, shade-grown beans that are sold to customers less than 48 hours out of the roaster. Prices at All Good Things range from $2 for a cup of coffee to $200 for an elaborate bouquet at Polux. On the basement level is a 38-seat restaurant specializing in modern American cuisine crafted from high-quality ingredients. 102 Franklin St., Manhattan; 212.966.3663; allgoodthingsny.com 56 ❘ SPECIALTY FOOD MAGAZINE ❘ specialtyfood.com PHOTO: JAMES KNAPP ALL GOOD THINGS Tribeca, Manhattan All Good Things

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