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Blogs / On the Table / January 2010 / BIG food news from Matt: more Caputo's to love and savor

BIG food news from Matt: more Caputo's to love and savor

An email from Matt Caputo tells me the rumors are true: Caputo's Market & Deli will be opening a second store at 15th and 15th across the street from  Mazza. I am so tempted to use multiple exclamation marks, but I know it is the mark of an immature writer and I am definitely mature.

Matt says the new store will be "super heavy on cheese, chocolate, charcuterie, EVOO, vinegars, and honey with a little of this and that from our other categories. We will have a small sandwich menu and intend to get our wine and beer license at some point in the future."

This is great news for Salt Lake foodies and better news for all of you who are about to become Salt Lake foodies. It means that the evangelistic, boundary-pushing efforts made by Matt and his team have been successful, and that lovers of good food have been heard.

See, this is how capitalism is supposed to work—demand and supply supporting each other. Customers demand unpasteurized sheep's milk Torta la Serena from Extramadura, Spain; Caputo's finds a way to provide it. Caputo's introduces us to chocolate made from heirloom-variety cacao; we learn to need it.

Besides the Caputo family, Troy Petersen will be an investor, partner and the face of the new store. You already know him: He's been with Caputo's for ten years and holds the title of "affineur"—a specialist in the aging of cheeses—at the Broadway store. Who says you can't get ahead in a family-owned company?

Well, I'm thrilled. I live close to the original Caputo's, and will probably still mostly shop there. But if the new store at 15th and 15th has something the store over here doesn't, I'll gladly make the drive across town for it. That's what all you east-siders have been doing all these years. Look how it paid off.