May 1 2015
When it comes to desserts, Todaro Bros. delivers. Our dessert case is filled with scrumptious cakes, but a particular area where we shine is our ‘minis'; these are perfect for birthdays, picnics, private dinners, or even personal rewards. When it comes to that dinner-for-two, they require no effort, no preparation, no plating time–and are guaranteed to provide that perfect finish to your hard culinary work.
Our mini dessert options currently include:
ARTISAN MACARONS, RED VELVET CAKE, CHOCOLATE BOULE, HAZELNUT MUFFINS, RAINBOW COOKIES, and don’t forget to pair it with a quality, gourmet Italian espressso or coffee.
All of our options are either made in house, or at New York City’s best, local bakeries. Stop in and discover our supply!
Feb 11 2015
Valentine’s Day is fueled by love and the recipe of love has many key flavors. With aphrodisiacs, and heart-swooning tastes aplenty, allow Todaro Bros. to be your cupid of-the-palate, with our delicious and enticing Valentine’s breakdown to love.
First up – try a little amuse-bouche! French for ‘amuse the mouth’, these small, delicious little bites of food often given at the beginning of a meal to entice the appetite. This simple, tapas-like appetizer can be shared and eaten easily. Get flirty by taking sliced pear, chunks of blue cheese (we recommend our Roquefort or Mountain Gorgonzola) and a small dollop of our delicious Todaro Bros.’ Balsamic Sweet Onion Jam. Light and delicious.
These ingredients can also be used to form a simple salad with the addition of some arugula, walnuts and a drizzle of EVOO.
Feb 11 2015
Serve your heart on a platter this Valentines. Nothing says you’re serious about romance like a mouth watering Todaro Bros. steak created exclusively for Valentine’s Day. Simply, ask for the custom-cut at our Meat Department counter… It couldn’t be easier.
Follow our tips for grilling steaks to perfection and take your entree up a few love notches by incorporating this fantastic Porcini and Bacon Sauce Recipe.
Quick and easy tips to making a great steak:
1. Take your premium cut Todaro steak out of the refridgerator and make sure it is room temp. prior to cooking.
2. Salt generously with sea salt and some fresh black pepper.
3. Make sure you pan is very hot (Test with a flick of water, should sizzle and splatter immediatly.)
4. Grill approx. three minutes on each side, give or take for preference, allow steaks to get a nice carmalized exterior while maintaining a relativley pink interior.
5. 30 seconds prior to taking steaks off, finish with a tablespoon of butter per steak (if not more.)
6. Finally, and very important, let steaks rest for at least five minutes prior to serving. This keeps the juices in and allows the essential flavor of the meat to reach it’s climax. while maintaining a relativley pink interior.
Feb 11 2015
With its rich and herbaceous flavor and hints of mushroom, this exceptional Brie carries a pronounced aroma, buttery texture and deep flavor. Sounds a bit like falling in love?
Brie de Meaux is perfect paired simply with fresh baguette rounds and fresh berries. Or, if you fancy something a bit different for your love night, throw a lucious tasty tart in to the mix. Brie de Meaux as the star of your tart will have your Valentine purring with satisfaction. Soooo simple, and so very good!
Brie de Meaux and Onion Tart Heart
– Puff pastry
– 3-4 onions
– 8 ounces Brie de Meaux
Preparation: Chop the onions into large pieces, and fry slowly in butter at a low heat, until soft and slightly browned. Unroll the pastry (or roll it, if you are making it yourself). With large heart cookie cutter cut puff pastry in heart shape. Spread the onions out on the pastry. Cut the cheese into chunks about 2cm across, and spread these evenly across the tart. Cook for about 20 minutes at 220 degrees. The cheese will have melted, and flowed into the onions and pastry.
Jan 5 2015
It’s Monday, time to announce our Sandwich of the Week!
Billy Goat – $5.25
Homemade Goat Cheese Spread, Sundried Tomatoes, Arugula, Extra Virgin Olive Oil
Dec 27 2014
Celebrate the New Year with fine flavors that make for classic entertainment at home, or where ever you plan to ring in the New Year.
In the rivers and lakes of Tennessee and Illinois, the wild Hackleback sturgeon makes its home. When mature, “American Caviar” features a small, black-to-dark brown bead that’s easy to love.
Paddlefish is known for producing delicate caviar that consists of a gentle smokey flavor. It is often dubbed “first-timer’s caviar” as its subtle flavors, minimal salt content, and lack of aftertaste make it a perfect fit for those newly introduced to caviar.
Farmed Imperial Osetra
Fresh, fruity and utterly delectable, our Ossetra is defined by a nutty flavor and firm, juicy grains ranging in color from a light to a warm, rich brown. As we grade each year’s harvest, we settle for only the best. Its taste would impress even the Tsar.
Locally made Cacciatorini 13.98lb
Wild Boar Cacciatorini. We trim the shoulder meat of feral hogs and blend it with our heirloom spices. The result is a slightly sweet and robust flavor.
Locally made Sopressata 13.98lb
Wild Boar Sopressata. The same as our Sopressata, only we’re using wild boar meat trimmed off the shoulder. It has a slightly sweet robust flavor.
Often considered the king of Italian salame, Felino is traditionally made in the Parma region of Italy. Stuffed in a thick natural pork casing called culare, the fresh meat is then aged extremely slowly to achieve its legendary smooth texture and aroma.
Our Finocchiona is seasoned with wild fennel seeds which give it an alluring cool, sweet flavor – an intriguing balance to the mellow texture and aroma of 90-day aged coarse ground fresh pork. We use an imported, natural, double-layered pork casing cut and stitched together to reach gigantic proportions. Not only spectacular in its looks but outstanding in its taste.
Rosette De Lyon 17.98lb
Our Rosette de Lyon is a testament to what you can create with seasonings, wine and coarsely chopped meat, slow-aged to mellow perfection. This take-anywhere country-style favorite is as much at home in a picnic basket as it is on a baguette. The Fiore has been left on for an authentic look.
Delice de Bourgogne 9.98ea
This classic triple cream is made with an extra helping of butterfat, which elevates the silkiness of rich cow’s milk to insanely decadent heights. When fully ripe, the soft creamline takes over the interior layers of the cheese, leaving only a touch of firm paste at its heart. This is when Délice de Bourgogne is at its best
Named after the small town in France where it has been made since the early 14th century, this cow’s milk cheese is reminiscent of some of the most decadent triple crèmes, it is in fact only a double crème! The taste of Chaource has hints of mushrooms and a creamy, smooth finish. This cheese is absolutely wonderful paired with Champagne.
Produced in small 9oz. cyclinders, Explorateur is typical of many French triple cream cheeses in that it is mold ripened and covered with a white, bloomy rind. The interior paste of the cheese is an ivory color with a dense, but quite fluffy texture.
La Tur is a young, delicate cheese made from a blend of sheep’s, cow’s and goat’s milk. The rind on La Tur is soft and wrinkled, and the flavors are light and delicate, tasting of creme fraiche, mushrooms and grass with a slight tang. La Tur is very accessible and balanced and makes it an ideal cheese for a wide variety of wine pairings – especially those with honey or floral notes.
Selles Sur Cher 7.98ea
This delicious taste is reminiscent of the gentle valleys life of the Loire and the Cher. The more it is aged, the Selles sur Cher character becomes more pronounced and its nutty flavour is accentuated. At the first taste the Selles sur Cher is faintly heavy and elastic; this is followed by a softening as it melts in ones mouth. The fine wood charcoal covering is subtly tainted blue.
St. Marcellin 4.98ea
Saint Marcellin is even creamier, The nutty and fruity flavor is complex. made from cow’s milk. This cheese was born many centuries ago from goats milk. Saint-Marcellin is today produced from cow’s milk. It has a light, subtle acidic taste and gives off a vegetable and nutty aroma. The cheese has a soft pâte and should be eaten in a creamy state.
Aug 1 2014
August is traditionally one of New York City’s hottest months. We all are struggling to keep it cool. One of the best ways to keep our air conditioners working efficiently is to keep our ovens and stoves off… but then, what do we eat? Going out to restaurants every night (or even a few times a week) is often not in the budget.
Well, there are many affordable options to going out, and we thought we’d provide you with our top five favorites:
1. Hydrate: Ice it up!
Hot coffee and tea are what get us through the morning… but on a hot morning, sometimes refreshment is what we need. Ice it up for instant refreshment! Try preparing your pot of coffee the night before and stick it the refrigerator. Icing your tea? There are some great flavor options. Crushed berries, adding citrus, pineapple, lemonade, and mint are ways to twist that traditional hot tea into a beverage dressed for summer. Get some of the best coffee in NYC >
Fresh Summer Salads are a great way to turn that off and that entree plate into something fit for summer. Sliced proteins and cheese are great ingredient additions that can turn what is traditional side into a complete center-of-plate. Even sliced prosciutto can transform a basic vegetable into entree gold.
3. Use Your Grill (Patio or take it to the park!)
Don’t forget how the grill can turn anything into awesomeness. The grill keeps the oven off, and the heat outside where it belongs! Don’t have a patio? There are really cheap grill options available (support local!) and dinner at the park provides instant entertainment and social opportunities, as well. (Make sure to bring some business cards). Elevate your BBQ with our Signature BBQ Sauces >
Who says dinner needs to be seared or sautéed? Go on a picnic! NYC evenings are some of the most beautiful we’ve experienced. Pack up some tasty antipasto, quality cheeses, fruit, maybe even a couple of sandwiches and of course a bottle of vino… Need some picnic ideas? Stop into Todaro’s! We are here to help. Learn about our sandwich offerings >
5. Ice Cream!
A nice bowl of ice cream is cool, comforting and a great way to end the day. Throw is some fresh berries, a dollop of whipped cream and smother it with some of our Todaro Signature Dessert Toppings which made from quality ingredients and available in 4 original, delicious flavors. Discover our Todaro Signature Toppings >
Jun 30 2014
After five years on the Hudson River, New York City’s Fourth of July fireworks display is returning to the East River! Three barges will be positioned near the Brooklyn Bridge, giving Lower Manhattan a front row seat to the explosive event.
Some of the area’s best viewing is just blocks away from Todaro Bros. Murray Hill storefront, but where ever you choose to watch the display, choose Todaro Bros. for your pre- and post revelry grub-getting.
Grab a $10 Todaro Bros. Lunch Box, complete with gourmet sandwich, side or salad choice, along with 2 fresh baked cookies (drink not included).
Jun 3 2014
It’s officially BBQ Season. Are you ready? Here are some quick tips on making the most of your grill and getting the best flavor out of your meat, fish and poultry:TIP ONE: Meat Rubs.
If you like your meat juicy, tender, and flavorful, there is one simple ingredient that can improve all three: Salt. Salt is a flavor amplifier, it suppresses the impression of bitterness, and it actually expands your taste buds. A blend of spices and herbs, it delivers more flavor per square inch than any marinade.
Spice Rubs not only add tons of flavor (more flavor per square inch than marinating), they also help create that perfect crust and seal in juices. Also, if you’re in a hurry, a dry rub will permeate the meat faster than a liquid marinade.
How to use a Spice Rub? Apply it a few hours before cooking or even a day in advance. It is a good strategy to work the rubs under the skin of chicken and turkey.
Check out our great array of Todaro Signature Meat Rubs >
TIP TWO: Marinating & Injecting.
The big issue with marinades is that they don’t penetrate very deeply. However, there is great benefit even as a surface enhancement, as they help with browning and adding flavor, color and terrific aromas. The surface enhancement also help with browning and crust formation.
A more effective method to truly tenderize, flavor and penetrate the meat is to inject the marinade using a tool that you can get at any kitchen supply store. By injecting, you add moisture and flavor. Injecting also effectively drives flavor down toward the center of the meat.
Check out our great array of Todaro Signature Marinades >
TIP THREE: The Secret is in the Sauce.
Pack in lots of flavor with a BBQ sauce which goes on just before serving.
Depending on the cooking temp and the type of sugar, a sweet sauce can get gummy or even burn. So apply the sauce at the end of the cook, just long enough to heat it and cook it without burning it. Also, most sauces benefit from baking on the meat. If you’re finishing your ribsTry low and slow at about 225°F, adding the sauce a30 minutes before removing the ribs.
Check out our great array of Todaro Signature BBQ Sauces >
May 22 2014
Just in time for summer, we are proud to carry one of NYC’s favorite, and authentically Italian gelatos, M’o.
M’o is born from the love of true Italian gelato, simple and delicious. That’s why the insistence here is on quality.
Each flavor has a unique recipe that was created by their master gelataio and is made every day in small batches to ensure absolute freshness. Pistachios and hazelnuts are from Italy, milk comes from a local farm and produce is fresh and local. M’o uses nothing artificial because they believe that you can taste the difference and they really care about your health.
M’o consists of the initial and final letters of the name of the founders, but in Italy also means “finally!” and this is the spirit that drives them: to set the standard for authentic gelato at its best.
So stop on in to cool off, and to savor one of NYC’s best Italian secrets.