Making artisanal sausage at Esposito's
By Daisy Carrington
dcarrington@am-ny.com
When Giovanni Esposito opened his Mulberry Street butcher shop in 1933, the neighborhood was the destination point for fresh meat and fish. Today, Giovanni Esposito & Sons, run by Giovanni's grandson, Robert Esposito and relocated to Hell's Kitchen, is one of a dying breed of specialty stores in the neighborhood that has maintained both its stellar reputation and its clientele.
"We have a lot of the same customers from when my father was here," says Esposito. "The generations may change at Esposito's, but I see the customers change in the same way. The children of old customers are my new customers."
Esposito says he is constantly fielding phone calls for wannabe apprentices. "I get calls all the time from chefs just asking if they can come and work here so they can learn, because when they go to culinary school they don't teach them anything about butchering. Every time a butcher shop closes, that's one less place where people can learn," he says.
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