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Nick Macri, whose charcuterie work at Beneluxx (33 S. Third St.) garnered some good looks from the foodie crowd, is out of the Old City tasting room, the chef tells Meal Ticket. He wants to focus on La Divisa Specialty Meats, his fledgling wholesale meat operation; he hopes to have a space up and running by the coming spring.
That is a big shame, I think his food was the only redeeming quality to that dungeon. Some of the best rilletes and chicken livers I have ever had.
i say good riddens! he was trying to take fondue off the menu to make way for more of his homemade cold cuts. and for the record zack, that "dungeon" is a beer lover's pardise.
I agree good riddance, the previous chef who is returning was MUCH better. Nick Macri was trying to sell his scrapple as some gourmet food. My wife and I hated it, no wonder he can't keep a job anywhere longer than six months. Bring back the fondue for winter, yummmmmmmyyyy
[...] Charcuterie master Nick Macri is out at Beneluxx. He’ll be focusing on his La Divisa Specialty Meats, a wholesale meat operation. [Meal Ticket] [...]
sorry philly greg and craig leblond (seriously that's a cute name) but i am going to have to agree with Zack on this the food at beneluxx was head and shoulders above anything that was offered there beforehand. fondue? just head to the melting pot if that is your thing. beneluxx is failed attempt at something with class and sophistication. good luck to mr. macri and his cold cuts hopefully they will be available in a better setting then at the subterranean beer lovers paradise.
Craig, the previous chef is not returning to Beneluxx. They have hired someone new. The previous chef remains full time at Eulogy.
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