Faicco's Italian Specialties
260 Bleecker Street | West Village | built 1832
Open on the map3 entries
The city photographed every building for its tax records around 1940 and again in the 1980s. NYC Municipal Archives.
Written with AI from the source each entry cites, then fact-checked.
- 1832
Retired dry goods merchant Abraham Quackenbush builds 260 Bleecker Street
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Abraham Quackenbush, a retired dry goods merchant and brother of Andrew Quackenbush, built the house around 1832, when this part of Greenwich Village was becoming a fashionable place for middle- and upper-class New Yorkers. A grocer rented space there by 1851. In 1871 architect Damus S. Miller raised it from two and a half to four stories, extended it eight feet to the rear and made it a tenement.
- 1951
The Faicco brothers turn an Italian pastry shop at 260 Bleecker into a pork butcher
A new storefront by architect William J. Russell in 1951 marked the conversion of an Italian pastry shop and bakery into a butcher shop run by brothers Thomas and Edward Faicco. Their grandfather had opened a butcher shop on Thompson Street around 1900. They first sold only pork and traditionally made sausages, and in the 1980s they added other meats and imported Italian foods.
- 1999
Faicco's Pork Store renames itself Faicco's Italian Specialties and adds a kitchen
In 1999 Eddie Faicco renamed the Bleecker Street shop, dropping Faicco's Pork Store for Faicco's Italian Specialties. He added prepared foods cooked mostly from family recipes in the small kitchen at the back. His sister Ann Faicco was unusual as a woman who had learned the family's meat-processing trade.
Source: Village Preservation
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