Our aptly named appetizing section offers up luscious slabs of nova and belly lox and chunks of sable, (sliced to your specifications); whole whitefish and chubs, sixteen kinds of herring; fifty olive varieties, fresh salads, fish salads, pre-packaged dips and salads, marinated vegetables and specialty cheeses.

Speaking of cheeses, we have more than seventy types, including hard-to-find artisanal and imported chesses and cheeses created in-house by an on-staff Fromaggier who really knows his stuff. Want to know the difference between Montasio and Provolone? Ask him -- he knows, and he loves to share.

Meet Jacob Glauber,
- Appetizer...