Defazzio's meatballs are out of this world! Looking for a…read morespaghetti feed at home I reccome d stoping at Defazzio's imports and grabbing some old fashion Italian meatballs and Sausage and Sauce. This little shop has everything you need for that Speghetti feed. The staff are great and friendly. It's worth every penny spent!

It's been over three years since I've written about De Fazio's Pizza, even though I've brought it…read morehome on several occasions since then, and while this posting is for De Fazio A Imports, located next door to the pizzeria, it should be noted that after the Imports store closes, the space can be used to have a large private party. We had twelve people, although I think we were set up for sixteen. It was a BYOB vegetarian pizza party. We tried four different pizza doughs with various toppings. If my memory serves me, we had a Brown's Brewing Brown Ale crust, an organic whole wheat dough, a spicy red pepper crust, and an organic multi-grain dough. All were excellent. I have to say "if my memory serves me," because we were sharing a large variety of beers and ciders that everyone brought to share. My contributions were two Cellar Reserve beers from the Grand Teton Brewing company in Idaho - a 2008 20th Anniversary Bitch Creek Double ESB Ale (7.5% abv) and a 2009 Reinheitagebot Malt Barley Sheep Eater Scotch Ale (7.5% abv). Both were bottle conditioned and went so well with all four pizzas. We actually started with De Fazio's Greek Salad - feta cheese, field greens, just a small amount of iceberg lettuce, red onions, red roasted peppers, olives, plum tomatoes, and oil & vinegar. It was delicious with garlic bread from Prinzo's bakery. The different toppings we tried on our pizza were an Eggplant Florentine; a Puttanesca with artichokes, fresh mushrooms, calamati olives, capers & mozzarella; a mushroom and artichoke; and the fourth I don't recall its name other than it had sliced tomatoes and mozzarella cheese. We finished off with several different flavors of Gelato and mini cannoli, both of which are made on the premises. The cherries in the gelato are imported from Italy, and the vanilla gelato is topped with olive oil and sea salt. What a fantastic finish!

The Hannaford in Latham is huge; it is larger than the one in Niskayuna that I shop at often. It…read morewas nice that the layout at both locations is similar. The aisles in Latham are wider and can easily accommodate two carts side by side. It was a much nicer experience for this senior as compared to shopping at Whole Foods. I am making two Key Limes Pies for Easter, and I use Nellie and Joe's Key Lime bottled juice which I always find at Hannaford. At checkout, I learned that they are increasing the number of self check out lanes at this store. I am not a fan of self check out for several reasons including less people need to be employed.

I absolutely love the many self pay registers in this store. I walk in and out almost every time I…read morego in the store.

Creme De LA Creme Cream Puffs has added a selection of gluten free items. My favorite is the Dark…read moreChocate - Coconut Macafoons. They have also made small jars of their Caranel Creme sauce These gluten-free items naked all others seem a bit pedestrian as do the cream puffs.Puffs. Nostalgia Bakery has a Coffee Cake muffin that reminds me of a coffee cake i used to buy at a small bakery on Alantic Ave in NYC.

Yes, it's only taken us about 5 years to make it, but we finally got to see what the fuss was all…read moreabout! Of course, by early November the outdoor market has moved indoors and we have little idea what the waterfront outdoor market looks like, but I've gotta say I'm impressed. I'm impressed with the organisation of the so many vendors in different corners of the two-floor space, and the variety and quality of the goodies available. Pretty much all cooked foods were upstairs with tables and chairs dotted amongst vendors, and the offerings ranged from West African and Caribbean American to dumplings, crepes, and empanadas. There was a "makers" room with clothing, jewlery, pottery, and other knickknacks, and produce, Belgian sugar waffles, and dried flower arrangements lined the middle section of the ground level. Probably the biggest room was in the back corner across from the 'booze' section, and this is where we see the dairy, dips, honey, peanut butter, gourds, pickles, and lots of baked goods, some of which we couldn't resist. We ended up with a small haul from Golden Blend Bakehouse, Our Daily Bread, and The Placid Baker. I'm be sure to follow up on how the baked goods go but the farmers market was impressive and I'm glad this has become a real landmark in the Capital Region. Parking is available among the street (mostly metred) and near the waterfront. We'll be back.

Went there for Saturday supper, party of 3. My tuna with soba noodles was delicious. Husband had…read moreshort ribs and onion soup. Soup was good, as was short ribs. There were no vegetarian entrees only sides or salad. Vegetarian son had mushroom flatbread with cheese which was mediocre. Please have at least 1 vegetarian entree.

A good option that I kind of forgot about. The food court at Market 32. I ordered a half sandwich…read moreand soup at Bill and Ben's Deli. The amount of food I got was enormous. My "half" sandwich had 2 halves and the quality of the meat was excellent. I also got a large container of soup and a big bag of homemade potato chips. I also drank a classic pumpkin spice latte from Starbucks. My companion got 2 slices of pizza. He liked them. There are lots of options to choose from when everyone in the group wants different things. The seating area needs some repair and is looking a little old and shabby but I still like this as an option.

Okay guys, if you're looking for GOOD chicken and rice. Look no further, I just ordered some today…read more It has white sauce ( tzatziki) and light hot sauce, Im definitely a condiment girl, the sauce is amazing! The chicken is delicious & seasoned very well. The service there is perfect. Who I believe is the owner is very nice, he greets you as soon as you walk in. It's always great to walk in get what you need &have a friendly conversation. Will definitely comeback to try the other food.

My Review is specifically for the Meat Department…read more I was at the Market32 in East Greenbush, and they were out of Beef Tenderloin, but recommended I head over to the store near HVCC. I need two fillets for dinner that evening (Christmas Eve), and so I dashed over to the this store, across from HVCC. On a positive note, I was glad to see the store had been remodeled. I was a student at HVCC and used to frequent this Price Chopper daily. It used to be run down and nasty. It's looking much better now. I was also very happy to see they has tenderloin in the meat case. A young man helped me out. I picked two steaks and they came to $30 total. Cashed out at the Registers and went home happy. Mission accomplished. I have cooked tenderloin steaks a billion times. Seared on each side for 2 mins, braised in butter, and then in the oven for 5-6 minutes. They came out medium (pink in the middle). PERFECT. Unfortunately, they were not as good as the looked. They were absolutely DISGUSTING. The texture of the beef was MUSHY and weird. It felt gross in your mouth. At first, I thought . . wow I must have gotten a large piece of fat in my mouth, Nope. That is the actual steak that had that texture. The entire steak was like that. Just pure mush in your mouth. My son, who does not know a lot about steak . . .left his on his plate too. And when I asked if he was finished, he said "Yeah. It felt weird". I can't even express how utterly disgusting the steak felt in my mouth. Saying it was gross, does not do it justice. Again, I have cooked these steaks a million times over the years. And I have never experienced this before. Not ever. I had to google what would cause a steak to be this way: 1) Tenderizer: Not sure if they are adding this to the steaks, but if they are PLEASE STOP. Nobody wants your chemicals on the steak, breaking them down into mush. We expect fresh steaks. 2) Old Steaks or Steaks that are not stored properly: Is this the answer? 3) Overcooked: Not only do I have a lot of experience in cooking these steaks, but they came out pink in the middle. Obviously - not over cooked. And so we are looking at either 1 or 2. Thank you Market 32 for ruining Christmas Eve Dinner with my son. And for STEALING my $30.

Close by and they have 99% of the item the larger markets have. Staff is always helpful and nice.read more