Civitavecchia, not Wayne
When I first heard that Clifton's Corrado's was opening another store in Wayne, and the excitement generated by this prospect, I was nonplussed. Corrado's in Clifton has never really impressed me. It always seems crowded, and not in an exciting and energetic open air market in Civitavecchia where I can grab a beer at the market bar to take a break way, but rather in that get-me-the-eff-out-of-here way. I suppose the prices on the produce are good, but the savings aren't worth my time, digging through the less-than-fresh-looking stuff. It is what it is, but I've not found much reason to go.
However, it's a new day, and there's a new Corrado's in Wayne, and on my first visit all I could say was "WOW!"
Firstly, the place is spacious and a pleasure to move around in. It's bright. It's clean. There were an adequate number of checkout lanes. And it has everything. In fact, I made it a point to make a mental note to myself: "Note to myself: this place has everything. If you ever need something, and don't know where to get it, it's here. At Corrado's. Dried chiles. Pork skin. Pork belly. Dry-aged beef. Prime beef. Olives. Cheeses. Sausage casings. Chipotle in adobo. Fresh mozzarella. Mozzarella curd. Pork butt. Italian bread. Chicken feet. Ox tail. French bread. Desserts. Sandwiches."
The list goes on. The place could very well have the most comprehensive inventory of interesting and hard-to-find foodstuffs in all of north Jersey.
Want a huge chunk of provolone for 55 bucks? Here is is.
Need pork belly? They've got lots of it. Although the skin still had whiskers.
The dry-aged beef is supposedly USDA Prime. At about 20 bucks a pound, it's a good value, and certainly in line with Franklin Lakes' Market Baske
t's pricing (an obvious competitor).
The non-dry aged beef (about 14/lb IIRC) looked excellent, and had nicer marbling than the dry aged stuff I got.
And most notably, the produce looked really fresh and in good shape.
As an aside, I realized that if you're serving steak and potato and greens, and you're pre-slicing the steak, it's easy to just serve everything on the board, instead of dirtying more plates.
As another aside, I did a side-by-side taste test of Corrado's San Marzano
DOP tomatoes and Cento organic, and the Cento was the clear winner. I have a feeling both would lose if up against Muir Glen, which I feel are some of the best canned tomatoes out there. A reminder to taste your ingredients!!!