Solinsky’s Serves Sensational Smoked and Cured Meats in the Catskills | Eater NY

"In Stamford I was most impressed by Solinsky’s, a charcuterie house/salumeria and smokehouse run by Caitlin Clare Grady and Michael Solyn that occupies a wood-frame storefront and draws lines like a New York City pop-up; Solyn, a Culinary Institute of America grad who has studied Sichuan and worked at Daniel and Bouley, and Grady, a Jefferson native who conceives many of the sausages, sell an intriguing, ever-changing list posted each Friday on Facebook and encourage preorders. I queued 15 minutes at the window and ordered a pound of thickly sliced smoked brisket that I found every bit as good as any barbecue I’ve eaten in Texas; the case also featured gallons of A2 milk in glass bottles, spectacular baguettes and sought-after Sunday sourdough, black cans of smoked sprats from Latvia, boutique chocolate, kosher dill pickles, lapsang souchong tilsit, packaged pancake mix, and mostly cured or smoked meats. From Solyn I tasted a slightly fattier, thick-sliced smoked bacon, a capicola that reproduced the Brooklyn Italian‑American favorite with rich porkiness, and a pate so coarsely textured it reminded me of head cheese (they said they sometimes make head cheese, too); Grady’s longanisa arrived as short, fat links with a sweet, anisey flavor — as a Filipina friend noted, “just the thing to cut up and use in fried rice.” I also brought home hot links more like pepperoni that we used atop a barbecued pizza while sitting around a fire pit, and left thinking that, even in the Catskills, Solinsky’s is a true sensation." - Robert Sietsema