An in-house specialty at Vincent’s Meat Market, nearly 20 meat cutters are ready at any time to take your order to custom specifications. A few years back, Jimmy Mechaca, a longtime employee credited with saving Peter when he had a heart attack in the store, whipped up this daily special to become a bestseller throughout the neighborhood and beyond. The process is fairly simple: take a thick-cut, bone-in, and frenched chop and butterfly it to create a pocket for the house-made stuffing of cheeses, spinach, and breadcrumbs. After that, sear it in some butter and finish it in a high-heat oven and you have yourself a main-course all-star that can be served up alongside some whipped potatoes and roasted vegetables.
Peter DeLuca Jr., with his father, Peter Sr., on the phone screen. They continue the legacy of Peter Sr.’s father, Vincent, who opened Vincent’s Meat Market in 1954. ((Andrea Behrends))
