Siegel Bros: Upscale Grocery With an Old-World Vibe
Siegel Bros: Upscale Grocery With an Old-World Vibe: Get ready for a new upscale food market in Mount Kisco. Siegel Bros. Marketplace, scheduled to open in mid December, will offer locally raised products to cater to foodies and special occasion shoppers. The market will feature artisanal meats, market-fresh seafood, local and imported cheeses and charcuterie, along with a wide variety of prepared foods, meals to go and takeout foods. And, just a few steps away, Siegel’s wine store will focus on affordable wines and wine pairings.
Jeremy Nevins, president and principal owner of the business, explained that he and his brothers, Doug and David, have been wanting to open such a store for a long time, but the challenge was finding a place that had locations for both a grocery and a wine store. “We wouldn’t do one without the other,” said Jeremy. After more than a year of searching, the Nevins family found an ideal spot on South Moger Avenue in Mount Kisco. “The village is going through a metamorphosis,” said Jeremy. Town officials, eager to bring more businesses into the village, he added, “have been very helpful throughout the whole process.”
From Russia With Love
The Nevins brothers are the fourth generation of a family that has been involved in the food and wine business since the early 1900s. Their great-grandfather, Abram Siegel, fled Russia in 1905 and set up a kosher butcher shop in Woodbine, NJ, in 1912; succeeding generations continued and expanded the business. Jeremy and his brothers, who have worked in the industry for 30+ years, noticed that in this part of Westchester, there are few butchers, cheese stores and markets selling gourmet food. “It became apparent we have something very exciting and wonderful to offer,” Jeremy said. Other team members are Ed Costa, a principal owner; Jeremy’s wife, Beth; and his father, Bruce.
Going whole hog!
Many features set Siegel Bros. apart from the usual grocery store. Said Jeremy: “We’re going to do something nobody does around here: whole animal butchering. We’ll bring the whole animal in, break it down and butcher it on premises every day in our walk-in cooler. We’re putting in a big picture window so customers can see right into the cooler while the butchering is going on.”
While the 2,600-square-foot store will have a minimal showcase of their cuts, the market’s focus will be on cutting to the customer’s specifications. “We want to bring back the lore of going to the butcher or fishmonger who knows who you are, knows you by name,” said Jeremy. “That’s what we learned growing up from our uncles.”
The butcher, a 20-year veteran of the meat and seafood industries, has long-standing relationships with many farms in the Hudson Valley, which will supply products to the store. “Sustainability is key to what will be available here,” says Jeremy. Meats will be sourced from grass-fed animals raised without hormones or antibiotics.
Can you say “Epoisses by Berthaut”?
Similarly, the cheeses and charcuterie will be supplied by sheep, cows, goats and pigs that are raised humanely. These local, domestic and imported offerings include store-made fresh mozzarella, Taleggio, Epoisses by Berthaut, local and imported proscuitto di Parma, prosciutto di San Daniele, jamón from Spain, mortadella, sopressata and unusual, lesser-known cured meats.
The store’s seafood department will feature sustainably raised, farmed products and fresh, wild-caught fish with a focus on seasonal species. “Our inventory will rotate so you won’t see the same thing every day,” said Jeremy. It will include seasonally caught wild salmon, such as coho, sockeye and king varieties, and Marine Stewardship Council-certified swordfish, sushi-grade tuna, Chilean sea bass, cod, scallops, mussels, oysters, prawns, lobster, crabs and halibut.
A CIA grad in the kitchen
Siegel’s executive chef, Dave Nevins, is a graduate of the Culinary Institute of America, protégé of celebrity chef Todd English and executive chef of the acclaimed Neptune Oyster in Boston. Dave brings his talent and creativity to the takeout, prepared foods and restaurant-quality meals to go. Dave’s prepared foods, for example, to be displayed in an eight-foot-long showcase, will include vitello tonnato sandwich, spicy grilled Portuguese octopus, quinoa tabbouleh verde, house-smoked bluefish paté, roasted leg of lamb, oysters Rockefeller, moussaka, shellfish fra diavolo, among many others. The takeout will be a small menu that customers can call up to order, including cool, eclectic sandwiches such as soppressata, brie and fresh herbs on a baguette. To-go meals are restaurant-quality full meals wrapped and ready to be reheated. The menu will change from day to day, and gluten–free and vegan selections will be available.
What a pair!
At Siegel’s nearby wine store, “the difference will be customer service,” said Jeremy. “Every employee will know the product. We taste everything, and if a vintage changes, we retaste it. We’ll have a lot of sought-after products, but our focus is on what’s affordable and what’s great to pair with food. We are experts at pairing.”
“We’ll have wine and spirits open for tastings every day,” added Doug, the store’s executive vice president and general manager. “We’ll also have cheese and charcuterie to pair with wine. We may have five, eight, ten products at a time, so you get to taste something before you buy it. We’ll also do mixology demonstrations—how to mix Manhattans, old-fashioneds, margaritas, as well as innovative cocktails.”
Siegel Bros. Marketplace, at 39 S. Moger Avenue in Mt. Kisco, is targeted to open around December 15. Siegel Bros. Wine & Spirits, at 41 S. Moger, will open the first or second week of November. For more information, go to www.siegelbrosmarketplace.com Check back at What To Do for news about the store’s grand opening.
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