Chef Ian Marks is a meat man who fell in love with a butcher’s daughter and opened a tiny Italian deli with her. Eight days in, business is brisk, though the slicer just broke, they’re out of prosciutto and a line is growing in front of their sandwich shop, Genero’s Delicatessen.
“This is way beyond our expectations,” Marks said, smiling through visible exhaustion. “The feedback has been great and I think we made the right choice.”
Over opening weekend, Marks and his wife, Maggie, helped by her father and their two young daughters, sold more than 300 sandwiches, far exceeding their projections…