Often nestled in the nooks and crannies of major cities, the classic American deli can sometimes simply be overlooked in these days of style over substance.
Maybe even by a local food writer who doesn’t get up to The Summit very much.
Better late than never!
Besides, plating iconic lunchtime favorites and holding the line on affordability appears to be a formula that will be keeping Bushel N Peck around for a while, no matter who’s in charge. Putting their customers first is, indeed, the top item on the menu (though loyalists might make a case for the signature Italian — either wrapped and ready or made to order).
“We are at an advantage with our customers as we can connect with them one-on-one every day. We are always open to discussing any new ideas or issues they may have with our locations,” says Michael Bartosiewicz, who bought two locations, at East Mountain Street and Tatnuck Square, in 2005 from Tom Sr. and Elsa Oliveri.
“We engage with our customers through social media, which is a vital tool for us. Through this, we learn what dishes work at each Bushel N Peck and we offer different options depending on the location and the wants of the customers.”
Check out Bushel N Peck on ‘Phantom Gourmet’