Dellapietras, Gourmet Brooklyn Dry-Aged Butcher, Expands Offerings With Prepared Food, Bulk Goods and Specialty Oil and Vinegar

Atlantic Avenue Mainstay Pairs Specialty Bulk Goods With Dry-Aged Prime Beef

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Visit Dellapietras for the best Butcher Shop you'll find in New York. -Zagat

Brooklyn, NY (PRWEB) August 31, 2014

One year old Brooklyn Heights butcher shop and rising neighborhood cornerstone Dellapietras has expanded their menu offerings and services. Owner and native Brooklynite Rob Dellapietra built this shop, nestled between decades-old Sahadi’s and century-old Damascus Bakery, to offer his own neighborhood the top of the line cuts and butcher services that he had been offering wholesale for years. Recent additions to the menu include gourmet cooked foods and an expanding oil and balsamic self-serve station in addition to their celebrated 4-8 week dry-aged prime beef, local organic chickens, milk-fed veal and all kurobuto pork cuts, sausages and bacon.

Already known for his meat, especially his 6 week dry-aged prime rib and bone-in New York strip steaks, Dellapietra recently added a new counter with rotating prepared offerings from an in-house chef to compliment his raw cuts, including fresh roast chicken, glazed ham and organic turkey. Prepared lunch and $20 dinner specials with sides as well as new preorder packages (available at http://www.dellapietras.com) offer customers strong savings and diverse options. The packages include for example The Weekender, a full dry-aged chateaubriand for $85.99 (feeds 4-6), The Bachelor 1 full-bone ribsteak, one 1.25” NY strip steak and one full porterhouse for $189.99 (feeds 6-10) or The Grill Pack, four 8oz burgers(ground to order), eight hotdogs and four house-made sausages for $29.99 (feeds 4-6).

The growing oil and balsamic vinegar section is also a crowd pleaser. Featuring twelve different self-serve options including lemon oil, oregano oil and blood orange balsamic Dellapietras offers selection on quality goods rarely found even in specialty groceries. Bulk self-serve pasta, rice and spices and rubs have also joined the mix with gluten free and organic options. The new additions have come out of a strong relationship between Dellapietra and his customers; the result is quality food for those who don’t always have time to cook but care about what they eat and serve and also for those who are skilled chefs seeking reliable and superior products. But product alone isn’t everything.

“The sale isn’t finished in the store- it's finished at the dinner table,” says Dellapietra. Superior product calls for superior service. With each sale, perfect cooking instructions and additional information are laid out for every patron. Even with lines out the door each sale is given care because the best steak in the world if cooked improperly - will be nothing to write home about. “Customer service is king here. Whether they spend $5 or $500 customers should be given the same perfect service,” Dellapietra explains. The Dellapietras staff guarantees satisfaction in their product and urge new or skeptical customers to come back if dissatisfied.

For Rob Dellapietra feeding people is a passion and an art. His first job was at an Italian salumeria filling sodas after grade school. At 15 he learned to make sausage when the sausage guy didn't show up for work and soon he was making 500lbs of sausage a day. But that wasn’t enough- he wanted to learn how to cut meat. He moved to “an old school butcher shop where [they] were cutting down whole animals and nothing came from a box or a bag.” By 17 Rob was butchering sides of cattle, and learning how to age meat. The process was uncommon at the time and he was allowed to experiment and develop the program from scratch. With the strong knowledge he gained at other shops, Rob then went to the famous Lobel’s, where he worked for years before setting out on his own. With the addition of counterman Jose Diaz, who was practically raised in his grandfather’s butcher shop and has worked with meat since he was 13, the experience at Dellapietras is a combined 50 years behind the knife. This experience shows.

Featuring all Midwest cattle that yield high-grade prime meat, local free range organic chickens, milk fed veal, and all kurobuto pork in addition to local cheeses, artisanal breads, salts, oils, vinegars, and unrivaled chicken stock Dellapietras, located at 193 Atlantic Avenue in Brooklyn Heights is a mainstay in the making. Open Monday through Saturday 10am-7pm and Sunday 10am to 5pm. For information please visit http://www.dellapietras.com or call 718-618-9575.


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