Formaggio Kitchen New York was established out of Ihsan and Valerie’s desire to recreate the “market experience” they enjoy so much on their many epicurean journeys. The store’s 225 square foot space is resplendent with beautifully packaged jams, honeys, mustards, vinegars, olive oils, and cured meats from small producers around the world. Every single product on the shelf represents a culinary tradition from a specific part of the world. The cheeses are quite possibly the highlight of the store. Many of the cheeses that we select are hand-made and aged by some of the world’s most respected affineurs, such as Neal’s Yard Dairy, Marcel Petite, and Giorgio Cravero.
We are a small operation that is big on personal attention in both how we source our products and how we work with our customers. Stop in for the two-minute tour and a glimpse of some of our rare culinary delights.
More about Andrew Clark, General Manager of Formaggio Kitchen New York:
Growing up in rural Pennsylvania, Andrew’s parents’ backyard garden established food as a very important part of life. The “true” tastes of those vegetables & fruits, hand-pulled, has never left him. Working behind a cheese counter came years later while studying history in Boston.
A friend suggested he visit Formaggio Kitchen, and he soon became an enthusiastic and regular customer. When New York City and an ambient-country band called, he answered and left Cambridge. When Formaggio Kitchen in New York’s Essex Market needed someone to manage the shop, past memories of Huron Avenue flooded back, and he leaped at the chance. Some of his favorite places include: northwestern England, the Loire Valley, & the Oregon coast.