EASTON, Pa. — One of Easton Public Market’s shops unveiled a fresh and bold new chapter – including a brand-new name — on Wednesday evening.
What was once Mangicarne has rebranded as Luca and Sons, following “MasterChef” winner Luca Manfè taking over the operation.
The shop previously had functioned as a partnership between him and the owner of Stroudsburg’s Citera Family Meat Market, Mark Citera.
But now, Manfè is making the cozy little Italian café and shop his very own.
“This is food that I always feed to my family, because we’re very proud of our food.”
Luca Manfè
As the front of the market crowded and excitement built, Manfè called on his sons Luca, 11, and Valentino, 9, to help drop a balloon façade to show the new sign honoring his family and their commitment to classic, quality eats.
“Mangiacarne didn’t really have any soul to me — the name didn’t tell you what it was besides eating meat, but we’re much more than carnivores, right?” Manfè said, joking he’s “very egocentric.”
“I wanted people to know this is my place, and ‘sons’ because although my sons are young — I mean, they’re already working a little bit — eventually they can keep up the family business. I’m a family man … This is a place where everybody comes … This is food that I always feed to my family, because we’re very proud of our food.”
Regulars won’t miss out on their classic favorites from Mangiacarne, though: “Nothing is changing, except everything’s getting better,” Manfè said.
Brian Myszkowski
/
LehighValleyNews.com
Luca Manfè and his son, Luca, 11, dole out samples at the rebranding of his restaurant Luca and Sons.
You’ll still be able to get your quality-sourced prosciutto and salami. And staple sandwiches like the “How U Doin’” — meatballs, provolone, Parmigiano and vodka sauce — are still on the menu.
But there will be some new entries, including a few dishes drawn from Manfè’s trips to Italy, he said.
Tuscan schiacciata paninis — featuring a locally-made Tuscan flatbread reminiscent of focaccia, but with a thinner, crispier crust — breakfast sandwiches and new wraps will be available throughout the week, as well as a new pasta menu including ravioli, gnocchi and daily specials.
“These are really classic Italian sandwiches, like you would eat in Italy,” Manfè said. “But as far as the butcher, this is a very good butcher place. It’s a very good butcher shop. We have a lot of high-quality ingredients, and I think the prices compared to what’s around us, we’re still very good.”
Brian Myszkowski
/
LehighValleyNews.com
Customers try samples of the high-quality Italian meats at Luca and Sons.
Manfè said he’ll continue to offer even better-quality meats on the butcher side, while also accommodating special orders for customers who just can’t find a particular cut.
Visitors dined upon samples of Manfè’s specialty meats, washed down with a Prosecco, Pelligrino and orange slice spritzer after the balloon drop, chatting with an excited Manfè about the fresh look.
Sonia Lopez, who lives next to the market, tried some of the prosciutto and salami that Manfè offered up to visitors.
“It’s really delicious; it’s got a nice little bite from the pepper,” Lopez said after trying the salami.
“The prosciutto is buttery soft, it’s delicious … I think he offers great quality food. I mean, he’s got all the staples and then some.”
Brian Myszkowski
/
LehighValleyNews.com
Specialty cuts of beef and quality sausages are just some of the offerings at Luca and Sons’ butcher shop.
As Manfè ran about the dining area doling out more samples and keeping the spritzer filled, his sons — who he jokingly suggested should opt to be doctors or lawyers in lieu of taking over the family business — said they’re already in love with the spot, and can’t wait for it to grow even more.
“They’ve come a long way since April, and it’s been awesome,” Luca Manfè said.
“We love coming here. We help around, we help the cash register, and we love this. This will be a place I will remember as an adult,” Valentino Manfè said.
Luca and Sons is open from 9 a.m. to 7 p.m. Wednesday through Saturday, and 9 a.m. to 5 p.m. on Sundays.
Dining and Cooking