Description
Temporarily closed: Part market, part sandwich shop, Carbone's Italian Sausage Deli almost always has a line of people in front of the counter. In 1974, Rosa Lonardo and her husband, Nick, bought this place from Dominic Carbone, who taught the pair how to make sausages and meatballs the old-fashioned way before turning over the keys to his shop. Today, Nick and his team still work in a back room, visible through a door behind the counter, grinding down pork butts and other piggy parts, mixing them with paprika, fennel and garlic, then tightly packing the meat in natural casings and refrigerating the sausages. For meatballs, they add ground beef to the sausage mix, along with a secret blend of spices. You can order both the meatballs and the sausage -- as well as cold cuts shaved on a massive metal slicer -- as subs, loaded onto a baguette and topped with mozzarella or provolone and other accoutrements. The final product is packaged in white butcher paper to go; there's no seating at Carbone's, unless you count your car in the parking lot.
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