Tag Archives: whole foods

Morton Williams & Whole Foods

I don’t really review supermarkets, but every so often I feel the need to pipe up about something that bothers me. And don’t be alarmed, I WILL say some good things too, but let me get to the bad shit first.

I don’t know if its’ some new fucking food waste trend, or if it’s just the shitty condition of Manhattan grocery stores in general, but the produce at these two supermarkets have royally sucked lately. Every time I go to the Columbus Circle, 9th Avenue and 57th Street locations of these joints, the greens, veggies and produce are half rotten. And Columbus Circle is supposed to be THE FLAGSHIP Whole Foods location, from what I understand.

I can’t even remember how many times I’ve picked up a head of broccoli only to have the stems bend like rubber under its own weight. I’ve purchased a head of lettuce for $3 or $4 and had to throw half of it out because it was turning fucking brown.

Yes, yes. None of us like to waste food. I know all about “ugly food” initiatives, and I support them. Why toss it if you can sell it, or give it to someone who is hungry?

But this garbage should be discounted if the condition is going to always be shitty. In Manhattan, this crap is double the price of the suburbs. We are getting raped here.

Part of the reason, I’m convinced, is because of those dumb fucking sprinkler systems that spray water on the produce every minute. Dumb. It just asks for rot to form on the food. The other reason, maybe more specific to Manhattan, is the heat in Summer, slow delivery times due to traffic, and poor refrigeration. Either way I’m not happy about it.

On the other hand, Whole foods has an awesome deli and fresh pre-prepared food area, along with a kick ass bakery, beer selection and olive bar. Morton Williams has a nice deli too. I picked up this sandwich the other day and really enjoyed it: smoked turkey, provolone cheese, roasted red peppers and pesto on a roll: $7.25.

Another item for the plus column: beef selection. While the items can get pricey at times, the quality is very good. Whole Foods offers dry aged beef, and both joints have some great sales if you watch out for them.

Also, sometimes the choice quality stuff at Morton is just as good as prime. You may recall my article about this from a while back.

Vincenza Truffle Salami

Whole Foods sells a reasonably priced black truffle salami at their cheese counter. The brand name is Vincenza. It’s not a bad item, and at about $6 for a chub, it comes in much cheaper than some of the high end truffle salami guys I’ve come across.



The flavor has a bit more of a spicy kick than other truffle salami brands I’ve tasted, but it still has a decent earthy, funky truffle essence. It’s not just truffle oil for the flavoring either – I can see the little black bits of truffle in the mix (it is also listed in the ingredients). That’s a good sign.


While it’s not my favorite truffle salami, it’s definitely good for when I’m looking to save a few bucks. And it’s seemingly always available in abundant quantities at the cheese counter.


It turns out this company makes some other decent salamis as well. I tried two more the following week and liked them both, though neither had the same earthy character as the truffle salami.

Venice style – similar to the truffle salami about, but without the truffle notes.

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Cacciatorini style – slightly more garlicky and sweet.

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Doughnut Plant

While I really can’t give a full-blown review of this place because I got my doughnut from Whole Foods, I can tell you that I absolutely loved the frosted blueberry doughnut. It was absolutely perfect. Soft, moist, flavorful, cake and delicious. Can’t wait to eat more of these fucks now that I know Whole Foods stocks them on site.


Side note: the PB&J doughnut is intensely good. Essentially it is a glazed donut that’s filled with jelly and then topped with chunky peanut butter. Why hasn’t this ever been done before?!?? And the coconut cream doughnut was amazing too.

220 W. 23rd St.
New York, NY 10011

Priceless New York Oktoberfest Event

My wife’s credit card gives us all sorts of perks, like being able to attend Top Chef Duels and Masters premiere parties, or to dine on a billboard above Times Square. The perk we took advantage of yesterday was a special Oktoberfest beer tasting and food pairing event hosted by several breweries around New York, right next door to our apartment at the bar in Whole Foods. Yes – there is a bar in Whole Foods, and it is actually a pretty good bar!


I won’t go through all 12 beers that we got to try, but I will highlight some of the better choices.






My absolute favorite of the night came from local Oceanside brewery Barrier Brewing Company. It was a briny, salt-of-the-sea Belgian style wheat beer that had hints of toasted peat, called Le Pete. It was fucking perfect. The only thing that would possibly make this beer better is if it were served with an ice cold place of oysters on the half shell.

My next favorite was Original Sin’s Hard Apple Cider. It was crisp, light, flavorful, and not too sweet. Most cider’s hurt my teeth because of the sweetness. This was naturally sweet without being overbearing. Boozy, bubbly apple water. Awesome.

My third favorite was the Sierra Nevada Narwhal Imperial Stout. It was a beastly 10.2% ABV with notes of chocolate and molasses for sweetness and toasted coffee for a little bitterness at the end. This was paired with our dessert (see below).

Okay now onto the food and pairings.


We entered the bar to a nice set-up of bench tables with an assortment of snacks already set out for us:





The best was by far the hummus with toasted, herb pretzel bread pieces (immediately above).

The first course was a barley risotto with aged cheddar. This was pretty nice. Good texture to the barley, great flavor from the aged cheddar, and a little bit of sauteed apple in there for a kick. Naturally this was paired with one of the Original Sin ciders.


Next was quail with a butternut squash bread pudding and some sliced root veggies. This dish was great. The sauce was a little bitter, but when you mopped it up with the bread pudding it was a great balance. This was served with a Barrier beer made from butternut squash. Pretty nice.


Dessert was chocolate cheesecake made with the Narwhal beer I mentioned above. A whipped cream was made from the beer as well, and it was garnished with cocoa nibs and sat atop a nice graham cracker crust. Top marks for presentation here though – dessert in a mini beer mug for Oktoberfest:


We closed with a really cool presentation of a home brew kit product from Brooklyn Brew Shop. Looks pretty simple, and tastes pretty great. We were served their chestnut brown ale from the kit, which was my fourth favorite beer of the night, alongside the Barrier cream ale.