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My father and uncle decided to close the family business. I wanted to bring it back and introduce what I learned in culinary school and my time at the Waldorf Astoria. I learned so much, I will always be grateful. I learned precision, consistency, organization, professionalism. I brought it all back.
One local business says that it has the best meatballs in the borough. Residents in Williamsburg have been gobbling down meatballs from Lorimer Market for years. Shop owner Jerry Virtuoso says the minced meat delight is one of a kind.
Order a Rat Pack from the Lorimer Market and you'll get a serious amount of sandwich for $7.50. The bread is firm, slightly crusty, and appropriately simple; packed inside are multiple slices of capicola, super-thin prosciutto, salami, and slightly spicy pepperoni.
Growing up, the meat and deli business was Gennaro Virtuoso’s life. For 30 years, his father, Nicola, owned the Lorimer Meat Market. These days, the son continues his family’s legacy of providing quality food, but with a broader menu and a shorter name.
It's a cold, dreary morning on the corner of a residential street in east Williamsburg. Inside a two-story brick building, Gennaro "Jerry" Virtuoso is ripping apart day old bread that has been soaked in water. These bread crumbs are then added to a large bowl of ground and cut beef that, after a stint in a 500-degree over, will become some of the best meatballs this side of New England.
On my way to yesterday’s Brooklyn Comics & Graphics Festival, I stopped by Lorimer Market for lunch. Todd’s been raving about their sandwiches. Even goes so boldly to say it’s WAAAAY better than Graham Ave Meats. I’m thinking of ordering a Party Sub from Lorimer Market for next week’s party, so I figured I’d try it out first.