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Mike's Deli In The Bronx
​
A Blast From The Past 

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By Doug Singer

The neighborhood of Arthur Avenue, in the Bronx, dates back to a time when thousands of Italian immigrants came through Ellis Island.  They discovered a welcoming mass of paesani, all linked by their zealous Italian passion for good food! Many early Italians in this area made their living by working and selling products from pushcarts, most often food items. In 1940, Mayor Fiorello LaGuardia built the indoor Arthur Avenue Retail Market to take the street vendors out of the cold. It is this market that brings me here today.

Strolling down this block is truly like stepping back in time. This place is dripping in history. Is that Funiculì, Funiculà I am hearing, or is it my imagination? Today, I will be meeting with the proprietor of the world famous Mike's Deli, David Greco. Since the deli launched in 1951by David's father Mike Greco, the food has been a must have for locals, tourists and an impressive list of celebrities. David continues the family tradition of excellence. His creative talent mixes new ideas, authentic Italian cuisine, the family’s culinary secrets and skills passed down from generations. 

Upon first entering the Arthur Avenue Retail market, I am overwhelmed by the sense of tradition that is present. The first booth that I come across is manned with a few very focused Dominican gentlemen hand rolling cigars. I immediately stop and pick up a couple of torpedos so that I am properly armed for my conversation with Mr.Greco, the defacto Mayor of this neighborhood. 

After strolling past produce stands and a vast array of Italian specialty products, I have reached the heartbeat of  the Arthur Avenue Retail Market, Mike's Deli. There is a bold array of dried meats and salamis, fresh breads, olives, antipastas and salads. There is fresh mozzarella being stretched and shaped into twists and rounds, hanging from dowels to dry. If you're lucky, it will be a day when Mike breaks into an aria, in a strong clear voice, that at once identifies him as a Puccini aficionado. At Mike's Deli, you are at home. Sit back and enjoy a glass of homemade wine, while enjoying the finest antipasta selections this side of the pond. The cheeses, meats, pastas and virtually everything on or off of the menu, is of the finest quality, an assurance that David takes very seriously. 

To simply call this an Italian Deli would be a significant underestatement. This is an Old World cultural experience. Food like this, is truly hard to find. This is why the list of celebrity clientele rivals that of any Manhattan four star restaurant.

In the last 10 years, David Greco has been on almost every Food Network program, with hosts including Sarah Molton, Emeril Lagasse, Paula Deen and Bobby Flay. For those of you that are unfamiliar with Bobby Flay’s show “Throwdown”, Bobby surprises the unsuspecting host with a challenge/cook off of their house specialty. In this case he visited Mike's Deli during the taping of what David thought was a show called "Culinary Streets", only to be ambushed by Bobby and challenged to the "eggplant parmigiana challenge", a Mike's Deli specialty. David and Mike’s Deli not only triumphed, but it had a profound impact on their worldwide exposure. So much in fact, that David recently received a call from the handler of very high profile businessman from Dubai and was informed that his boss requested to “bring me the man that makes the eggplant”. A few weeks later, David Greco was on a plane to the United Arab Emirates to provide a private tasting of his secret recipe. The gentleman was so impressed that he offered to set Mr. Greco up with a restaurant of his own in Dubai. But, true to his roots, David will remain in the Bronx for the foreseeable future to attend to the customers, neighborhood and family that he loves.

Always maintaining meticulous high standards and old European reverence for food and quality, David puts his heart and soul into everything that leaves his kitchen. There is no distance too far to travel to enjoy this heavenly slice of history. 

2344 Arthur Ave
Bronx, NY 10458
(212) 265-8755 
​www.arthuravenue.com
By Michael Hepworth

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What exactly is GRAND BRULOT I thought to myself as I opened the bottle for the first time just around the time this lockdown took effect. Well, Grand Brulot is listed as a VSOP Cognac Café and it can be used in Bloody Mary’s, Manhattans, Negronis, Martinis, spritzes and sidecars , just for starters. It is a blend of Ugni Blanc & Colombard that is crafted into 80 proof VSOP. Then 100% Robusta Ecuadorian coffee bean essence is extracted and blended with brandy to meld for a few months and finally, it is blended with the VSOP Cognac. There is also a whiff of peppermint, nutmeg and hot cocoa in the drink. The retail price is $42.99.

The idea for the drink was instigated in 2015 by John Bernbach who asked for the help of industry veteran Francisco Tonarely to investigate the potential of a cognac/brandy drink blended with coffee. Three year later in August 2018 Grand Brulot was launched. This cognac comes from the Tardy Cognac Group and the grapes come from its single estate. Grand Brulot also plays homage to a New Orleans specialty of the same name that is still served around town.  The name Grand Brulot was inspired by the famous French pirate Jean Lafite who helped New Orleans repel the British invaders in 1812. He would order coffee, pour cognac in the saucer, set it alight and mix it with the coffee.
Recipes:

THE RISE AND SHINE
2 oz Grand Brulot
Orange Twist

Just pour Grand Brulot over ice and the orange will highlight the flavors
of the spirit.

BRULOT BLACK MANHATTAN
1 oz Grand Brulot
1 oz Bourbon
1 oz Sweet Vermouth
3 dashes Orange Bitters

Bartender Todd Smith created this one. Stir all the ingredients together in
a mixing glass. Strain into a chilled cocktail glass with ice and garnish

with orange wheel.

FRENCH NEGRONI
1 oz Grand Brulot
1 oz  Sweet Vermouth
1 oz Campari

Build in a rocks glass over ice and garnish w/orange wheel.

GRAND BRULOT CAFÉ HOLIDAY
1 oz Grand Brulot
0.5 oz Crème de Cacao
3 oz Porter Beer or Stout
3 dashes of bitters

Throw cocktail ingredients between two cups a couple of times to mix
And ignite the foam from the beer. Pour into a highball glass over ice
And garnish with nutmeg.



www.grandbrulot.com
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