Following the return to in house dining in New York City, many restaurants and foodservice operators are looking for ways to reset their menus and use the pause to create new signature dishes.
One of the ways a dish can be improved is through the use of high-quality meat. For restaurants searching the New York area for high quality beef, chicken, lamb or duck, look no further than Piccinini Brothers and their decades of expertise. The 100-year-old family owned, and operated business brings a personal touch along with their high-quality cuts of meat.
“Piccinini Brothers started 100 years ago and was founded by my husband’s grandfather and his brother. It started as a retail butcher shop in the theater district, and eventually my husband’s father took over and we became a wholesale butcher shop,” said Piccinini Brothers President Sylvie Vaccari. “Since COVID started we had to transition back to being a retail butcher, but now that restaurants are reopening, we are working as both a retailer and a wholesaler. One of the benefits of opening up our business for retail is that we expanded our delivery capabilities out to the Hamptons and up to Westchester, and we are now planning to expand our wholesale capabilities out to those areas as well.”
Beyond the expertise of an experienced butcher, Piccinini Brothers offers their customers a wide variety of high-quality meats to choose from. “One of the nice parts of having created a retail space in our building is having the ability for a customer to come in and talk to one of our butchers about how we can meet their needs,” said Vaccari. “We offer beef, lamb, duck, chicken, anything except for fish. We even carry bison and venison; you name it we have it.”
For those who question the benefits of using a local butcher compared to a larger broad liner, Vaccari has the answer. “We really work hand in hand with our restaurants. They ask us questions all the time, we source products for them and with a careful eye on pricing,” said Vaccari.
Another answer to this same question came from Piccinini Brothers CEO Paul Vaccari. “We answer questions about the importance of different cuts of meat, how to prepare certain cuts and we even help restaurants find cheaper alternatives while still providing high quality meat. Additionally, we help restaurants by sending samples and really by interacting with them on a personal level,” said Paul Vaccari. “Compared to a large broad liner, we are more flexible, we are USDA certified, and we can portion and prepare a restaurant or food service operator’s order to their exact specifications. One of the benefits that we supply our customers is that we can offer all of these services a lot quicker than say a larger company. Being in Manhattan gives us an advantage in that we are near our customers, and we can get an order out to them quickly and precisely.”
For the restaurant owners or food service operators that question if dealing with a butcher like Piccinini Brothers would impact their menu quality and consistency, Sylvie Vaccari has an answer. “We believe in giving our customers options when it comes to picking their choices of meat,” said Vaccari. “We feel that if you have a talented culinary team, we can give them the tools to consistently execute a menu is going to be really special and keep/ customers coming back. Our goal and our reputation is that we provide high quality cuts of meat to our customers so that they can prepare the best possible dish every time.”