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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BALDUCCI'S GOURMET ON THE GO Midtown, Manhattan This pioneering gourmet grocer has taken several paths over the decades, and its latest store, which opened in March 2012, stays true to the brand. Balducci's Gourmet on the Go provides a pleasant respite in Midtown, playing classical music and offering counter seating opposite big picture windows. High-end items—Balducci's wild Alaskan salmon caviar, Rustichella pasta, Neuhaus assorted chocolates—are appealingly displayed in the 2,800-square-foot space, which also includes a coffee bar and prepared food stations. Hearty soups, crepes and sandwiches make it a busy lunch stop for upscale office workers and European tourists. Design-your-own salads are the biggest seller, and the ready-made seafood and pasta preparations are popular for takeaway dinners. The starting point for prepared items is less than $10. 301 W. 56th St., Manhattan; 646.350.4194; balduccis.com/Gourmet_on_the_Go Eastern District PHOTO: JAMES KNAPP PHOTO: EASTERN DISTRICT PHOTO: JAMES KNAPP Chobani Soho Empire Mayonnaise Company nuts, olive oil and honey are also for sale. Chobani's communications manager, Cristina Dennstedt, says the business will continue to expand the current space and menu by summer. 150 Prince St., Manhattan; 646.998.3800; chobanisoho.com EASTERN DISTRICT Greenpoint, Brooklyn A modern-day mom-and-pop shop, Eastern District opened in November 2010, cornering the market for craft beer and cheese in Brooklyn's emerging Greenpoint neighborhood. The 1,000-squarefoot store is the only place for locals to find more than 300 brews and 30-plus types of cheese, many of them sourced regionally. Premium Hudson Valley milk, artisanal Naragansett Creamery yogurt and CHOBANI SOHO Soho, Manhattan Chobani Greek Yogurt, the No. 1 selling yogurt brand in the U.S., opened its flagship New York outlet in July 2012. The windowed corner spot is in well-trafficked Soho, attracting a wide variety of shoppers—the same sort typically thronging a gelato bar. But don't expect frozen yogurt here. Picture, instead, the thick, creamy type found in the dairy department at your local specialty food store, along with  seven compelling toppings, called "creations."  Pistachio + Chocolate—packed with dark chocolate, clover honey, Turkish pistachios, fresh orange and fresh mint—is the best-selling creation, and other seasonal options rotate in, such as Smoked Salmon + Dill. Or go simple with plain Greek yogurt doused with honey or olive oil. Half-portions are $4 and full portions are $5.50, and each can be dressed up with Turkish figs, walnuts, toasted coconut, pineapple, Turkish hazelnuts or agave nectar. Service is personable in the openplan, 525-square-foot space, with workers mingling with customers. Orders are processed in a glassed-in kitchen area and served in recyclable glass bowls (which can be brought back to the store for a 25-cent discount off your next yogurt creation). Recipe cards that tout yogurt's versatility are placed around the store like postcards, encouraging innovative ideas for home consumption. Turkish hazelMAY/JUNE 2013 57

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