Florence Prime Meats

March 3rd, 2009 § 1 comment

If I need meat, I call Florence. A friendly voice answers the phone. I say I’d like to place an order to pick up later in the day. The voice says, “Sure. What do you need?” Sometimes I know: On Saturday I wanted four thick-cut, bone-in pork chops. Sometimes I don’t: “Well, I’m attempting to make vitello tonnato….” No matter. Florence knows.

A friendly voice answers the phone. I say I’d like to place an order to pick up later in the day.  The voice says, “Sure. What do you need?” Sometimes I know: On Saturday I wanted four thick-cut, bone-in pork chops. Sometimes I don’t: “Well, I’m attempting to make vitello tonnato….” No matter. Florence knows.

It’s a cliché, but “old school” really is the best way to describe this sliver of a shop on Jones street, in the heart of the West Village. The meat is aged, out of sight, in lockers in the back, but it is all sliced by hand, trimmed, boned, and tied in the front of the shop. There’s even sawdust on the floor. I find all of this very reassuring somehow.

The chops were gorgeous. I marinated them the day before dinner, in a mustardy mix with plenty of rosemary and garlic.

And then I overcooked them. Good ingredients will only take you so far.

Florence Prime Meats, 5 Jones Street, New York City, (212) 242-6531

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§ One Response to Florence Prime Meats

  • Patrick says:

    They were certainly not over-cooked. My double wide was perfect and delicious.

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