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Mick Rosacci’s favorite sandwich at Tony’s Market, where he is head chef, is the Italian Sub, which comes with mortadella, capicola, two kinds of salami, provolone, oil, vinegar, lettuce, tomato and peppers on artisan bread. “That one makes me crazy!” he says.
But like a lot of people, Mick has to watch his cholesterol, which is why the menu at Tony’s planned seventy-seat bistro at 950 Broadway (right across from Westword!) will also have a lot of lighter, healthier options for the workaday crowd and dinner rush.
But the bistro and the 15,000-square-foot Tony’s Market itself (for more, go to our Latest Word blog), which should open in early 2009, will still offer a huge selection of meats and seafood, homemade sausages, baked goods and local produce.
The market will also increase the selection of prepared, pre-marinated and heat-and-serve meals, Rosacci says.
“We can’t afford to make any mistakes,” he says. “But there’s no limit to what we can do.” – Jonathan Shikes
