And Take It To Go

Com­bin­ing din­ner and a gro­cery run once meant raid­ing the hot bar at Whole Foods. Now, restau­rants are open­ing re­tail mar­kets right in­side By El­iz­a­beth G. Dunn

Bloomberg Businessweek (Asia) - - ETC. -

Suprema Pro­vi­sions

305 Bleecker St., New York supremapro­vi­

This Green­wich Vil­lage wine bar serves a menu of pan-Euro­pean dishes fea­tur­ing im­pec­ca­bly sourced in­gre­di­ents such as Ramón Peña sar­dines—“the world’s best,” says owner Joshua Wes­son, and a fa­vorite of Spain’s top chefs for their old-style prepa­ra­tion and silky tex­ture. He serves them as an ap­pe­tizer with gre­mo­lata (chopped lemon zest, gar­lic, and pars­ley) and Parmi­giano-Reg­giano in the restau­rant ($10) and stocks them by the tin ($14.50).

For­mento’s & Nonna’s

925 W. Ran­dolph St., Chicago for­men­

For­mento’s, which opened this past Jan­uary in the West Loop, is modeled af­ter clas­sic Ital­ian joints of the 1950s: Think red leather ban­quettes, freeflow­ing mar­ti­nis, and authen­tic Sun­day gravy—red sauce sim­mered with roasted pork neck bones, pancetta, and sweet fen­nel sausage—served over house-made riga­ton­istyle pasta topped with fresh whipped ri­cotta and meat­balls ($23). Or you can pick up a jar ($9.50) at Nonna’s, the ad­join­ing sand­wich shop named for owner John Ross’s grand­mother.

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