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.
Issue link: https://specialtyfoodmagazine.epubxp.com/i/328566
plant caponata, and eggplant-chicken parmesan made with house- made breadcrumbs. Three types of chili, six kinds of roast chicken, lamb shanks, short ribs, and beef stew are also favorites. "Because we buy the best-quality products, we feel we don't need to add a lot of ingredients when we use them in prepared food," Musco says. "The f lavors and quality speak for themselves." Seafood salads using selections from the fish department, quiche, dumplings, and grilled and sauteed vegetables are prepared daily; many types of salamis and pepperoni hang from store shelves in the deli section. Fresh mozzarella, sausages, granola, and whole grains, such as quinoa and couscous, are overall store favorites. "The gelato is incredible, one of our signature items, with flavors you'll never see anywhere else," says Patraker. Sorbets and gelatos come in tradi- tional varieties as well as more atypical flavors like ricotta and olive oil or honey anise. Private label has a strong presence as well. The store stocks its own high-selling line of olive oils, vinegars, dry pasta, and tomato sauce. "Our private-label products are imported from Italy; we go every year to scout out the best sources, sample dozens of varieties, and then import the best," Musco says. "I love our sauces; I'm very particular about my tomato sauce, but ours is excellent." and a cheese section, deli counter, olive bar, and huge barrels of cof- fee by the pound. "Like our uptown location, we put the pastries, cakes, Italian chocolates, and other sweets by the cash registers, so people waiting to check out see them and also try our regular free samples," says Musco. Customer Base… Shoppers are mostly residents of the doorman- attended apartment buildings and brownstones lining nearby streets, Musco says. During the week, employees of local businesses flock to the market for lunch, snacks, and takeaway dinners. The main store splits about 85 percent residents and workers, 15 percent students of nearby New York University, while the cafe is popular among locals and students. "The cafe is probably 25 percent students, who love our rea- sonably priced prepared sushi, sandwiches [$5.99–$7.99], salads [$8–$10], and sides like mac-and-cheese and mashed potatoes, available in both the cafe and the main store," Musco says. Department Spotlights… Meats, cheese, and prepared foods are among the highlights at Agata & Valentina. The meat depart- ment stocks high-quality cuts, some of which are ground fresh in- house, Musco says. Dozens of cuts of beef and pork are on display. On the high end, filet mignon runs $29.99 per pound. Especially popular are the many types of homemade sausage and burgers, in beef and chicken varieties. Canada's Giannone and D'Artagnan sup- ply organic chicken; the latter also provides duck, buffalo, and rab- bit. The fish counter offers four types of salmon, red snapper, sole, halibut, monkfish, sea bass, crab, shrimp, octopus, and live lobster. "We take special orders for any type of fish a customer wants if we don't already stock it," Musco adds. Cheese is another specialty. "My father worked as a cheese importer, so we know cheese," Musco says. More than 300 varieties of imported and domestic hard and soft cheese are available, from French and Italian specialties like Parmigiano Reggiano, brie, and Pecorino Romano to domestic cheeses from area farms. One spe- cialty offering is a sharp Italian variety similar to parmesan, called Incanestrato. Among its signature offerings is a soft, rich mozzarella that runs $7.99 per pound; a new batch is made right behind the counter in view of customers every 20 minutes. Adds Musco: "Our mozzarella is one of my favorite items." House-made prepared foods drive demand, such as the egg- Esther Crain is a freelance writer who covers health, food, and lifestyle. AGATA & VALENTINA 64 University Place New York, NY 10003 212.452.0690 agatavalentina.com The store borrows features, like barrels of coffee, from its uptown counterpart. SUMMER 2014 139 6/4/14 2:58 PM