The shop was founded by Ed Oliver in 1923, when horse-drawn milk and ice wagons were not an unusual sight on East Sixth Avenue.
You can’t miss the neon sign in the window on East Sixth Avenue at Williams Street: “Oliver’s Meats,” it announces in fluorescent orange and blue.
On a recent Sunday afternoon, Rich Oliver stood behind the counter with his wife, Michelle, and an assistant. The three traded quips among themselves and with customers who had stopped by to get provisions for the night’s meal.
But chatting up customers is not the only distinguishing factor in Oliver’s longevity. According to Jim, clients come for the quality of the goods as well as the personalized service offered by himself, his brother Rich and their three employees. Although “quality and service” sounds like a stock phrase, Jim insists that it’s a bedrock principle.
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