Dellapietras

It takes a lot of chutzpah to open a butcher shop close to Los Paisanos, which I rank as the city’s best. And considering the proximity to venerable Staubitz, a double dose.
Dellapietra’s survives and thrives because of superb quality meat.
On my most recent visit I went with a bone-​in rib eye for two that ran about $ 65 (and not a giant tomahawk, just a thick rib steak). Three small rib veal chops were about $ 85, as they ran $ 36.00 a pound.
To relieve the sting, the counterman comped me to a package of coffee cake. It was quite good.
Eating the meats eased the sting a little more. The veal chops were especially flavorful, pounded slightly and plainly grilled. The rib steak was everything this cut should be, fatty flavorful, and tender.
Some reviewers say it’s cheaper than Lobel’s. I haven’t frequented that establishment recently enough to say, but your wallet takes a hit here.

Came here a few evenings before Valentine’s day, it was swamped and for good reason: Dry aged beef that is perfect in every way. This is seriously some of the best beef I’ve ever cooked and eaten, and I grew up on a small organic black angus beef cattle ranch. These guys know what the hell they’re doing. I bought a 2lb bone in ribeye and cooked it perfectly medium rare, it was a divine piece of meat. I’ve never bought anything like it. But, this place is special for reasons beyond just the exceptional meats they have. These guys are nice, really nice. The evening I went they were giving every customer instructions on how to cook whatever cut they were buying. Not only do these guys care about the meat they are procuring, they also care about how their patrons are going to cook and enjoy the meat. It’s a special thing, and I haven’t seen it happen in too many places in NYC.
All of this comes at a price, it is expensive. But you truly get what you pay for here: Incredible meat and exemplary customer service. They’ve made a loyal repeat customer out of me… as soon as I get the funds.

The highest quality meat you’ll probably ever hold if you’re not a chef. Excellent recommendation and authentically friendly service. Personalized cooking instructions written on the label. This isn’t a cheap butcher but the flavor of their meat is so rich. If you’re wondering what the standard for a butcher is, visit Dellapietras.

We came across them at the Atlantic antic fair. They were selling some fried balls and cheeses etc. We asked if it has meat, the server says no. As soon as we break a piece off, there was something that resembles meat.
We went back again and asked if there is meat, the server said no and when we showed it to them, they just callously brush off saying ‘it might have got in there by mistake’. So much for customer service! Not even an apology, forget about returning our money.
Looks like they make those rice balls from leftovers of other plates.

Love these guys! Quality product and even better service, I’ve never been unhappy with Dellapietra’s; from the Dry Aged Porterhouse, marinated chicken, and meatball mix to the Applewood Smoked bacon (cut to order). Definitely give this shop a shot and you’ll be back.

Superb service and only the highest quality meat. It is expensive but you get what you pay for and the guys working there don’t just know about the meat but really care about it too so will happily discuss how to prepare and cook what you are buying. They will also make suggestions if you are undecided. As well as the high quality produce, they also make their own kebabs, patties and sausages in addition to the deli bar, all of which have been consistently delicious.
I ordered a goose and stock from them at Christmas time and will be doing so for years to come!

I buy/​get venison from hunters I know. Make Chili with a recipe from an old friend’s Mom. Its not hunting season now. I’m preparing a special dinner event for good friends this weekend.
Called and spoke to Robert this past Tuesday. He was very amicable and informative. Told me he can get me exactly what I need within 2 – 3 days; he gets the venison from a farm upstate.. . Awesome!
I contacted my friends and confirmed dinner details this Saturday (tmrw)…
I called again Wednesday– after I figured out how much I wanted.
My first call went unanswered… Abt 20 minutes later, I got through.
The man on the phone was impatient and curt. When I said I spoke to Robert and wanted to speak with him again, I was told «Robert’s not here.» …okay…
So…I started to make my order…
It behooved this guy to tell me, they’re undergoing renovations now and I wont recognize the place when I come by… and they’re going to have… this and that — which didn’t register with me… I was as civil as I could manage… yet I wasn’t given the opportunity to voice my order– yet!
Finally got it in; adding Robert said you can get it in a coupla days, I need it by Saturday morning– latest. At first he ignored that and asked, what are you making? When I complied, he said «So you want it ground; deer meat is very lean already.» I answered I know, can you tell me– he interrupted «look we aren’t really open now cos we’re renovating; but we’ll be open in a few days, you’ll love it!» … Hmmm! So I said, okay, does that mean you cant get… Another interruption! He said I’ll call you tomorrow. How much do you want? After telling him again, I asked if he would please text me, rather than call. He said he’d have to use his personal phone… Okay, no problem. But I just want to know if I’ll have the venison by Friday, latest Saturday morning?! He said yeah, he just wants to confirm everything with me cos its a phone order and they’re closed for renovations… I asked his name. He said Oh! I’m Jose!
Sigh… Okay…
Thursday morning came and… I anxiously called around 1pm… no answer…
It’s 11:45 Friday. I just called to speak to Robert. The first person who answered said Robert’s down in the office. I said yes? Someone else picked up and said Who’s this? I answered and he said — Yeah, you wanted to order the venison right? I said Yes, who am I speaking to please? He said This is Jose! The guy you talked to! Didn’t I tell you we’d be closed til Friday?!
I said — you also said you’d call me Thursday to let me know if you can get it. For some reason I cannot fathom, he started to rebuff me! I said Look, just cancel it! Thanks! Goodbye!
I have bought meat from this butcher several times before.
I’ve had good and excellent service.
My experience this week, for a special occasion with friends… have disappointed me enormously…

A modicum of consistency and propriety are paramount for neighborhood businesses.
I wrote this for your edification Robert — should you choose to read it… and thank You for your patience and kindness when we spoke this past Tuesday.
I may drop into the store again from time to time. However, I am returning to the butchers I’ve had a different experience with.

Very attractive little butcher shop in a prime location.

I purchased two, large, dry-​aged prime ribeye steaks from Dellapietras over the wekend, and I’ve never heard more compliments for a steak. I did a reverse sear, first bringing the steaks up to 120 degrees and then searing them, and letting them rest. This was among the best steaks I’ve ever had, full of richness and the blue-​cheese-​like taste of a great dry-​aged steak. I’ve had steaks from Flannery’s and other great high-​end butchers, and Dellapietras is fully world-​class.

$ 5 for a loaf of bread is insane.

I walked in yesterday for the first time, although I’ve passed it nearly every week since it opened. Wandering around, I stopped by the prepared foods case to examine its offerings, and was immediately asked how I could be helped by a lovely man. I said I was just looking, and he grinned and told me to take my time and let him know if I needed anything. After walking to the raw meat case, I was again engaged in conversation with another man. I settled on the bone-​in ribeye, and when I couldn’t figure out how much to buy, they both helped me. Long story short (er), I walked out with 2.5# of ribeye, a quart of kale salad, and then they threw in a lard bread for free. They told me how to cook it, entertained me with stories, and told me they deliver and gave me a card. They could not have been nicer than they were.
Dinner was absolutely delicious, my husband was thrilled, and I’m addicted to the kale salad. While it’s not cheap, having the perfect meal is worth paying for. And then my husband did all the dishes, including the cast iron pan. Clearly, he was thrilled, too.

Im new to Unilocal and never really shopped for meat at a real butcher shop before i manly go to the supermarkets for meat but tonight is a special night its my 6 year anniversary with my laddy and i wanted something special i went in with a 50 $ budget and let me tell you i spent every dollor of my budget but!
I can tell its going to be worth every penny down to the minute cooking instruction and they even seasoned it for me this is now going to be my go to butcher shop thanks for all your help guys i will report back on the steak and see u guys soon for a re up.

Food Porn…
Quality that is on par with Lobel’s but with OUTSTANDING neighborhood level service and MUCH better prices. My new go-​to butcher. If you enter you will be hard pressed to leave without buying something.

Admittedly the shopkeepers are friendly and nice and the store is very upscale and inviting. And so convenient, as they are right in my hood.
The rating is really for my review of just one thing.
I went in to buy a piece of guanciale and was very disappointed. I’ve previously bought guanciale from Dickson’s meats (heavenly) at Chelsea Market and there was really no comparison. This one was a wan, sad piece of meat, packaged up by some other distributor and pumped up with nitrites. I used it in some soup and to sauté with Kale and bf agreed that the flavor was a bit off and Dickson’s guanciale was far more flavorful. I ended up tossing the unused half in the trash. A shame.
Perhaps I’ll try some of the other products in the store in the future.

Dellapietras is more expensive than your supermarket meat but you’re not just paying for a product, you’re paying for expertise. The guys behind the counter (and yes, they’re all men) know their dead animal parts and how to cook them.
They can advise you on cuts, quantities, cooking times, and portions. They offer tips as to marinades and seasonings. Best of all, they do the basics for you. You want lamb? You want it bone in or out? Out? they separate the meat for for you. In? They trim the fat — but not all the fat. Want it cubed? They start carving.
I’ve never tried their cooked food, but the stuff they sell looks great. I’ve also never gone for their grains, pastas, or oils. But I don’t really have any questions about rice, penne, or EVOO. I have a lot of questions about animal protein, and these guys have answers.

This is my favorite place to get meat! The best cuts ever! I love the feel coming in here, such a good staff! I love a great steak and I am never disappointed when I come in. Rob always gives me the best advice on how to cook my steaks. They come out perfect!

I love a local butcher shop, especially one that has people who know their stuff! And one that carries high quality meat.
I don’t go often, it is not the cheapest place to get your meat, but when it is an occasion or you are looking for a good meal, this is the place to come.
One of my goto things to buy is the London Broil Flank Steak. It is like a flank steak but better. You can’t go wrong with this cut. It marinates well and is so flavorful and juicy.
Since it is the holiday season I also bout a Prime Rib Roast for 2. As he was cutting it, you could see the marbleization of the meat. I can’t wait to make it tonight.
The other great thing about this place is that they will tell you how to cook the cuts you buy. How long, etc. I basically know how to cook beef, but they make it so easy that you can’t go wrong!

Except the herbivores of this world, everyone loves a good steak right?
So, I’m relatively new to NYC and thankfully, by chance stumbled upon Dellapietras whilst wandering around Atlantic Av.
I had a quick nosey and all seemed very impressive. It wasn’t until next week however that the desire for steak struck, and so after a quick look on Unilocal,I saw that people say that DellaPietras is slightly higher priced than your average butchers, but that’s exactly the thing, this isn’t your average butchers.
So, admittedly I went in with a low budget, and after talking to arguably the most helpful butcher I have ever met for a good five minutes about different cuts, he went through the different prices and yeah, you could spend a lot of money in that place, but it would be well worth spending it.
So, I went for a $ 30 hanger steak and it looked fantastic, marbling everywhere and jut the right size for two people with a bit left over for the next day as a snack.
I’m sure that if I had gone for the hanger anywhere else, yeah it may have been a bit cheaper, but this thing was AMAZING! Served medium rare (the butcher went through all the steps to create perfection) it was honestly the best steak I’ve ever cooked. Hell, it was better than a lot of the rib eye and more expensive cuts that I’ve had!
If you ever need good meat, go see the guys in Dellapietras. They are the friendliest bunch and the meat is second to none. Honestly, you won’t regret it, and in my eyes, $ 30 for a steak big enough to feed at least two people, of that quality, is an absolute steal.
Thanks guys!

I was recommended to come here from a family member. While being on a budget, Robert (the owner) selected a dry-​aged rib steak (grass-​feed w/​corn finish). I wanted to split it with someone special, so it was a decent size. The cooking directions were spot on (4−4−2−2) and it came out perfectly. Definitely coming back for more!
PS — Location is great too!

I love a lot of things about DellaPietra’s.
I love the excellent balsamic vinegars and olive oils available.
I love the bread, the sauces, the cheeses.
I love the space, as well as the convenient Atlantic Ave location.
I love the customer service; they are friendly and knowledgable.
I love how they know excellent recipes to use with their products.
I love their selection of all sorts of fancy salts (although 10 $ is a lot to pay for a small vial of salt, even if it is pink.)
Unfortunately, I won’t be able to call DellaPietra’s my meat shop because I’m not one of the Brooklyn Heights residents that live in the double brownstones with the views of Manhattan that cost $ 9 million, or whoever it is that can afford to pay $ 40/​lb. for their steaks, even if they are dry-​aged, prime cuts.
Until I am one of those people (by my calculations, I should make it by some time around February 2237), I’ll content myself with the occasional bottle of balsamic.