Specialty Food Magazine

Summer 2018

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/986636

Contents of this Issue


Page 56 of 191

Coffee, a Greek brand; Greek saffron tea and Greek yogurt smoothies are also on the menu. Meals span breakfast, lunch, and dinner and include salads and sandwiches (all under $10). Many are mainstays with more of a European and American feel than Greek, such as turkey and brie or a Caesar salad. If savory Greek appeals, there's a large selection of Greek pies, like the traditional spanakopita, or Naxos cheese pie with feta and graviera cheese (a slice of any variety is about $5 to $7). Two separate stations sit in the middle of the store between the counters and the seating area, one for cakes and another marked desserts. The offerings here go way beyond baklava ($5.50) to include lesser- known treats like kataifi ($5.50) and cus- tard-like galaktoboureko ($5.50), both made with phyllo dough. Hesperios: Serving Up Art, Fashion, and Small Bites Upscale retailers with in-store bars or cafes is a growing trend—such as the furniture store Blackbarn in Chelsea Market and the Red Fleece Café at Brooks Brothers in New York's Flatiron District. But warm, minimal- ist Hesperios, in a 19th-century exposed brick space in Soho in Manhattan, takes this mashup concept further. This 750-square-foot space is the first brick-and-mortar store for Hesperios, a ready-to-wear knitwear collection launched by designer Autumn Hruby in 2016. Steps from the merchandise is a small open kitch- en area with a handful of wood chairs and store tour (continued on p. 136) PHOTOS: ESTHER CRAIN 54 ❘ SPECIALTY FOOD MAGAZINE specialtyfood.com

Articles in this issue

Links on this page

Archives of this issue

view archives of Specialty Food Magazine - Summer 2018