Tour our facility
Samuels offers at any time, a tour of the facility. Searching out the perfect menu item is so important that we insist you see everything we have to offer. From live products to frozen, seeing is believing. Tours happen quite often from Jos'e Andres' culinary team from the Proximo group, including Ruben Gracia and Katsuya Fakushima of the Mini Bar, and Jorge Chicas previously of Zaytinya. Stephen Starr's restaurant group including Michael Shulson of Buddakan NYC, Zama Tanaka of Pod and Chris Lee previously with Striped Bass, now with Gilt in New York made their way down. Of course Marc Vetri of Philadelphia's famed Italian masterpiece Vetri stopped in for a photo shoot, pictures are available to see: photos of plant tour
Satisfied Customers
 Seafood is what we stake our reputation on. We bring fish in every single day, and we are not afraid to send it back. Our customers demand the best.
We've been working with Samuels for some time now. They definitely meet our expectations for quality, and they have excellent service. I recently ran low on oysters on a Friday night, so I called Anthony after hours on his cell phone, and we had them here on Saturday. One time when we ran short, they sent a truck down here with $75 worth of product. I was blown away that they came down here for that. They are friendly, and they are always willing to work with us.
Philip Cassilly, Purchasing Agent
Kinkeads
Washington, DC
I've been a customer of Samuels since 1989. With Asian concept restaurants like Morimoto, Pod and Buddakan, we buy fish from all over the world. We deal with people from Honolulu to New York. No one has the resources that Samuels does. Simply put, you can count on Samuels for even your most difficult orders.
Bradlee Bartram
Director of Restaurants
Starr Restaurant Organization
Samuels has good product, they are consistent, very loyal, and my salesman is the greatest. He knows his stuff and is very accommodating. They deliver six days-a-week. I've had times when we've run out of a sale item and someone (from Samuels) met me down there at 7 on a Sunday morning. While we mostly serve the salmon, flounder and shrimp crowd, we have a few customers who want special orders like bronzinos or sea urchins. Anything I ask for, Samuels has been able to get it for me.
Jay Silver
Seafood Manager
Dreshertown Shop-N-Bag
Dresher, PA
"Fresh and fine quality seafood. I get my order, it's on time, and with not one problem. What else can you ask for, it's fantastic. We love dealing with Samuels."
Stephen DeMarco
Executive Chef
Asia De Cuba - New York City
I am a perfectionist. I am never satisfied, and our guests expect the best. Perfection on the table starts with the best ingredients, so we rely on Samuels & Son to provide the finest and freshest seafood. They are very responsive, no matter what the request. When my restaurant, Le Mas, lost power during a recent storm, Samuels sent over a refrigerated truck to keep our food fresh. This is the kind of service above and beyond the call of duty that weve come to expect from Samuels.
Chef Georges Perrier
Signature Restaurants by Georges Perrier
(Le Bec-Fin, Brasserie Perrier, Le Mas)
Samuels has quality and freshness, very competitive prices and great service. No matter what, they will give you what you ask for any time of the day, any day of the year. Sammy or someone on his staff will always make it happen. If he cant get it, it is not on the market. I have worked with Sam for 20 years, and he is personally involved. He is always there when you need him and always willing to listen.
Chef Jean-Marie Lacroix
Lacroix at the Rittenhouse
Philadelphia, PA
|
