Avondale business continues to have a lot at steak

It’s plain, brown wrapper makes it easy to miss, despite the fact the business has been located in the same building for over 40 years.

The simple white lettering near the front door and “Open” sign are some of the few ways to distinguish the Pinegrove Deli from its residential neighbors. Seekers of quality meat and deli selections can also look for the crowd of vehicles parked on Pinegrove Avenue, which is left off of Park Street just before it forks heading toward Roosevelt Boulevard.

“We’ve got generations of customers coming in here,” said Nader Bajalia, who runs the business with his brother Ron. “It’s been passed down by our customers that if you want to get a good steak, you come here.”

The sought after steaks aren’t just cut and displayed. They are dry-aged 18-21 days before they are sold, which provides a more flavorful, tender cut of meat. Despite the quality cuts and aging process, the butcher shop isn’t as popular as it used to be. Ever responsive to the changes of the times or the needs of customers, the Bajalias have noticed that buying habits are constantly changing and they try to meet those needs.

“We used to sell sides of beef or quarters to families who would stock their freezers,” said Bader “Buddy” Bajalia, Nader and Ron’s father, who ran the business before they took over. “People just don’t have the time they used to to prepare a meal. That’s where we try to help them out. We make sure all they have to do when they leave here is throw it on the grill when they get home.”

Customers can pick up all they need to prepare a meal at home at the neighborhood deli and market. The choice from the meat case can be accompanied by fresh potato salad, Greek salad, hummus and tabouli. Also, racks of wine rest near the front counter to accompany the meal.

The salads are also available at lunch and can be enjoyed in the dining area inside the deli, which was added over six years ago to serve about 20 customers. Breakfast, 8-10 a.m. and lunch, 11 a.m.-5:30 p.m., are served at the deli and offer belly filling sandwiches and burgers, which are ground fresh daily, and fresh salads. The deli has helped bring a new product to the business and also draws customers to the meat case.

“The deli has been great for the business,” said Nader. “People who might have never known we carry some of the best steaks in the city will come in for a sandwich at lunch or a bagel and coffee at breakfast and they will look at the meat case while they are waiting.”

While he admits the one-stop-shop supermarkets supply a need for people with limited time, Nader explained that both businesses offer different products.

“While they are going to have everything in one place, we focus on the products we offer and that customers enjoy them,” said Nader. “We try to help educate people as well as sell them a good steak. Not everyone knows how to properly cook a steak, so we make sure they know what to do before they leave. It’s a 50-50 equation. To have a good experience, you have to have a good steak and it has to be cooked right. If one of those is off, you aren’t going to have a good experience.”

jwilhelm@baileypub.com

356-2466