If you get stoned and sing all night long, people won't take your 2nd career as a political pundit very seriously, but that's okay, because family traditions are very important. Carrying on his own family's tradition: the man behind Carbone's Fine Food and Wine, a 50-seat counter-service diner/deli/grocery that was modeled after the one his grandfather and great-grandfather ran for decades not far from Times Square. Check out their chalkboards for goods like:
Sandwiches: Be a hero with a chick parm, meatball, or "hot Italian beef"; then panini out with numbers like fennel salame & fontinella, and their hot-sauced porchetta/ham/spicy pickle/provolone Cuban, or as Ozzie Guillen calls it, "a sandwich the media took out of context".
Meat: NYC standby Salumeria Biellese supplies the finochietta and hot coppa, while Iowa's La Quercia is shipping in heritage prosciutto (Americano, heirloom rosta & acorn) and speck. Meanwhile, Chef Jonathon Neitzel grinds out housemade Italian & fennel sausage, mortadella, guanciale, pancetta, and lardo.
Pastas: Grab dried semolina (gemelli, radiatore, etc) or ready-to-eat options like spaghetti (w/ meatballs or bolognese), eggplant parm, and lasagna with tomato, cheese, spinach, and Sunday gravy, which, like a night out at Champps, involves lots of different meats.
Cheese: Force your lactose intolerance into sensitivity training with selections from Dallas Mozz Co (mascarpone & goat cheese), Bellwether Farms (fromage blanc), and Di Stefano (burrata), plus house mozz & ricotta and Argentinian aged provolone. You can tell your sawbones Beam and loved ladies put you in your condition, but he'll know it was the cheese.