Pusateri’s opened their Food Hall in the new Saks at Sherway Gardens today. At 13,000 sq. ft. of retail space, this is the grandest project in the midtown grocer’s five-decade history.

Mario Batali and his partners at Eataly brought the food hall concept to prominence in North America. The idea is to make an experience out of grocery shopping with house-made, gourmet meals and stations devoted to a variety of culinary niches. 

Frank Luchetta, Mario Pingue and John Mastroianni in front of the station devoted to Pingue’s Niagara-made prosciutto and other cured products. (IMAGE: DAVID ORT)

 

At the Sherway Saks Food Hall by Pusateri’s this means a counter devoted to Mario Pingue’s Niagara-made salumi; tables stacked high with baking from Blackbird. Forno Cultura and St. John’s bakeries; and a specially-designed Nutella Cafe. 

A cafe for all things based on the hyper-popular chocolate and hazelnut spread. (IMAGE: DAVID ORT)

 

Longo’s has Corks wine and beer bars in a few locations, but this is the first Ontario grocery store with a liquor licence that covers the whole floor space. Whether a tumbler of sake from the sushi station or a flute from the champagne bar, shoppers will be able to drink while they browse the shelves of single-estate olive oil and hand-raked sea salt.

On top of the special food stations the Saks Food Hall is designed to carry a full range of groceries. President Frank Luchetta said, “we’ve brought in 100% of our bestsellers from Avenue Rd. and about 90% of the other grocery items."

Apparently, "paninoteca" is Italian for "sandwich counter."

 

General manager John Mastroianni said construction at their Avenue Rd. location is on schedule and they hope to open by late spring or early summer.  Their flagship store has been closed since a three-alarm fire in August 2015.

As well, they plan to have a second Saks Food Hall open at the Eaton Centre this spring and a new Pusateri’s at Oakville Place. 

Saks Food Hall by Pusateri’s, Sherway Gardens, 25 The West Mall

Corporate chef Tony Cammalleri’s kitchen make more than 6,000 meatballs every day, but the Food Hall’s prepared offerings go well beyond the traditional hot table. (IMAGE: DAVID ORT)

Antibiotic-, hormone- and GMO-free were all buzzwords at the opening and Luchetta says that while Pusateri’s prefers local meat and produce, they will import to achieve those goals. (IMAGE: DAVID ORT)

A hint at how integrated the Food Hall is into Saks Fifth Avenue’s first Canadian location. (IMAGE: DAVID ORT)