Best Prepared Foods - 2008
Pa' de Gennaro's Gourmet Deli
The only relationship Pa' deGennaro's deli has to the Italian restaurant of the same name next door is proximity. The "deli" — if you're thinking tongue sandwiches, forget it — is run by a Swiss guy named Ulrich Koepf, who apparently got the idea somewhere that when Americans think "take out," they think "pumpkin seed crusted salmon with five spiced sweet potato mash and mango citrus sauce." Actually, Koepf has been around SoFla for quite a while running upscale restaurants like Bistro Mezzaluna and Café Picasso; now he's brought his culinary talents to bear on food made specifically to be carried home in a paper bag and reheated, so that you and your paramour can have a romantic, candlelit dinner à deux without the butter in your hair (unless you want to get up to that sort of thing deliberately). On a Friday night, for example, you can haul home lamb shank braised in Rioja sauce, the catch of the day, a whole rotisserie chicken "herbs de Provence," or a seafood bisque with chives; on Saturday an osso bucco; and the following Monday, chicken Scarpiello with an array of scrumptious side dishes. The place also sells the wine with which to pair these feasts, of course. Sure beats the hell out of chop suey.