Original New York Magazine online post here.

Thought I’d chime in with a little plug of my own… I’m involved in a little local-product-only Italian “pork store” slated to open up in Manhattan on Mulberry and Prince this Fall.  BOO-YA!

Insanely accomplished chefs, Mario Carbone and Rich Torrisi, so graciously put up with my feet dragging during this past passing economic meltdown and have already achieved a feat of New York restaurant heroics without even opening the doors - an original concept.

The idea is to serve the highest quality Italian specialty items without shipping anything from Italy.  Crazy, right?   Basically, it’s their confidence in what American food culture has evolved into that is at the core of this concept and one which I’m all for.

Come on in for counter service before 5p and cafe table service at night.  Slated for a late October opening, perfect timing for that autumnal eggplant parmesan sandwich that will knock you to your knees.

Some more on the chefs behind the slicers:

Local talent gets love from Bourdain, but not from world’s great chefs (Grub Street)

Photo by Hannah Whitaker/New York Magazine.