Cue the Rossini overture. We’re going… back in!
In case you missed it, a few days ago I wrote a “We’re Going In” adventure that surprised me in many ways. I’d had the idea for a while to stop by Guercio & Sons, a historic Italian grocery here in Buffalo that I hadn’t visited in a couple of years. When I got there, my jocular “We’re Going In” video came to an abrupt stop—because I found that things weren’t as I remembered them.
I didn’t email the story out, because I have been afraid recently of deluging my subscribers’ inboxes. I was going to email it out today. Meanwhile, though, the story has unexpectedly taken off, with nearly 1,000 views and a lively conversation on Facebook among people who know and love the store.
End result, as we say here in in Buffalo: I went back to Guercio’s.
The grocery section may have unsettled me, but the deli still seemed to be going strong, or at least somewhat strong. I had peeked around the corner to see.
And that was as far as I had gotten. For all the hundreds of times I had been to Guercio’s in an earlier phase of my life, I had never shopped the deli. Checking out a deli, or approaching any counter you aren’t used to, can take a little nerve. The meat counter at the Broadway Market, for instance, manages to remain intimidating long after the market’s heyday has come and gone. Well, that is another story for another day.
In the case of Guercio’s, I had memories of customers pooling and shoving, staffers yelling from behind the cases of olives and prosciutto that we should silence our cell phones and take a number, and who was it who had ordered that Luigi sub?
It was time to get over my fear, and stand facing the deli.
Because I do not think Guercio’s is a lost cause. It ain’t over till it’s over — didn’t some Italian say that? I don’t want it to go the way of “Oh, yes, I remember….” Let’s give this place a chance.
On Saturday, when I made my return trip, the deli wasn’t the crowded marketplace it had been in the past. There was no one there initially but me and the clerk behind the counter.
A good time to become acclimated. I immediately told the man that I had no idea what I wanted. What was good? What did he recommend?
The subs at Guercio’s are famous. I decided to pick one out for Howard. His birthday is August 31, and what better way to start his birthday month than with a Guercio’s sub? After consulting with the attendant, I chose the Guercio. It had prosciutto, sharp provolone — who knows what else.
As a German-American, I am drawn to the Porko — pork cutlets with mozzarella, arugula, roasted red peppers, and red pepper aioli. If I am ever off the low-carb diet, Porko, here I come!
For now, I bought the sub for Howard. And, for myself…
…the most amazing huge olives from, I think, Sicily. That is those olives in the picture on the right. They looked as big as plums. I was offered an assortment to taste. I tried one of the huge red olives. I ate it like a plum — biting into it and continuing the chew around the pit.
I asked if I was eating the olive properly and was told yes. Good thing, because I didn’t want to stop. That olive was delicious. I purchased about a third of a pound — at 9.99 a pound, that was an affordable treat. Then I added some delicious looking kalamata olives. And a salad of cheese and olives, which I later learned was out of this world.
Was the deli clerk Vinnie Guercio? Judging from Facebook he is often behind the counter. Well, I will have to find that out next time. I think I was too shy to ask.
The same taciturn clerk was at the checkout who had been there last time I was there. He bagged up my items in silence. I paid. Again, I wasn’t about to make conversation. Until — until — as I was gathering up my deli containers —
My eyes went over his head to a lavishly framed story from The Buffalo News. I had noticed it on my last visit, but hadn’t looked at it too closely. We were always writing about Guercio’s in The News. Everyone had a Guercio’s story. I looked to see if I could make out whose name was on this one.
And it was mine!!
I just grinned — I couldn’t help it. I pointed to the story.
“I wrote that!” I told the checkout gentleman.
Then he smiled! And we talked.
And suddenly the silent checkout counter was silent no more.
Oh, sure, we still need the Sinatra’s on the sound system, the constant opening and slamming of the door, and about 100 customers jockeying for cheese and tomatoes. But this was a start.
There, above the cash register next to the old-school clock, was evidence of the long relationship between Guercio’s and Buffalo—and between Guercio’s and me.
Consider it rekindled.
‘The Guercio’ Triumphs
“The Guercio” took center stage at dinner that evening. I put it on the chalkboard.
Howard subsequently said that in the future, when I go back to Guercio’s, only The Guercio would do. He said. “Don’t experiment. Don’t bother trying any others.”
I gave him the picture I took of the phone number to call to order subs.
More fun than Wegmans!
Further Reading
Click here for “We’re Going In: Guercio & Sons.” The story that started this adventure.
Click here for “An Excuse to Draw.” I can’t wait to draw those huge olives.
Click here for “We’re Going In: Forest Lawn’s Wetlands.” Agog at the bog, we spot some strange creatures.
Your gift of writing came through again in this post, Mary. I could smell the olives just by reading your description. Now I’ve got to go Guercio’s soon!
Went in with a friend a year ago and was greeted by empty shelves… nothing as it was before.
Glad to hear things have improved. I so want it back to a bit like I remembered.