Long Island News Openings Retail

Whole Foods to Open in Huntington Station on July 17

HUNTINGTON STATION, NY Long Island is getting a new Whole Foods Market!

The organic grocery chain — owned by Amazon — will open a new 43,916-square-foot store, located at 350 Walt Whitman Road, Huntington Station, on July 17 at 8:00 a.m. The store’s design emphasizes simplicity and modernity, incorporating elements reminiscent of the bay area’s fluidity and the neighborhood’s commuter heritage. The new location’s product assortment features more than 2,000 local items from the Northeast, sourced with the help of John Lawson, Forager for Local & Emerging Brands at Whole Foods Market.

Opening morning, customers will enjoy coffee from Sail Away Coffee Co., muffins from Abe’s and a sunflower photo station from Tucker Farms. The first 300 customers in line will receive a limited-edition Huntington Station tote bag and a Secret Saver coupon featuring offers up to $100 off.

Features of the Huntington Station store include:

  • Curated grocery section filled with exclusive brand favorites and local products, including new to Whole Foods Market suppliers L’Isolina PastaThe White MoustacheDon Carvajal Café and La Rossi Pizza, which will be exclusive to the Huntington Station location. Existing local favorites will include Vista Hermosa TortillasFamily Farmstead Dairy, Heidelberg Bread, Oliver’s Organic Eggs and Adirondack Ice Cream.
  • An array of certified organic, conventional and Sourced for Good produce, plus offerings from more than 11 local farms and suppliers, including local sunflowers and floral bunches from Tucker Farms and Cranbury Fields, Rubi tomatoes from Oishii, and packaged salads from Satur Farms.
  • Specialty department dedicated to celebrating cheesemakers and artisan producers, including 20 local suppliers. Local items include fresh mozzarella from Lioni Laticini, sauces from Gotham Greens, and ricotta from Calabro Cheese. The cheese counter will be overseen by trained cheesemongers and a Certified Cheese Professional who can offer recommendations for any occasion and create custom boards.
  • Full-service seafood counter featuring locally and globally sourced seafood and a large selection of Ready to Cook and Ready to Eat Seafood. Local options include oysters from West Robins Oyster Company, smoked salmon from Catsmo Artisan Smokehouse, and seafood cakes from Lagniappe Foods. All offerings are either sustainable wild-caught or Responsibly Farmed.
  • Full-service meat counter, with butchers available to cut steaks and poultry to order. Local options include pork from Briar Woods Farms, smoked cooked cured chicken sausages from Bilinski’s, and cured salami items from Brooklyn Cured.
  • Extensive selection of more than 300 craft beers, including 40 local suppliers. Local options include Money IPA from Barrier Brewing, Sun Up IPA from TALEA Beer Co., and Rose Cider from Sand City Brewing.
  • A Prepared Foods department featuring a hot bar, salad bar and fresh pizza. Customers can also shop for made-to-order sandwiches and rotisserie chicken.
  • Bakery department offering bread baked fresh daily as well as everyday favorites, such as Whole Foods Market’s Berry Chantilly Cake and brown butter chocolate chip cookies. The department also carries a wide variety of special diet items. Local offerings include pastries from Balthazar, pita bread from Angel Bakeries, and muffins from Abe’s.
  • Wellness & Beauty section featuring more than 300 local products from 40 local suppliers. Local products include ginger shots from Annie’s Ginger Elixir and soap bars from RAD Soap Co.

To give back to the community, Whole Foods Market has partnered with local suppliers and organizations, including Helping Hands Rescue MissionLong Island Cares, and Island Harvest. On opening day, Whole Foods Market will donate a Nourishing Our Neighborhoods van to We All We Got, Inc., along with $3,000 in products as part of the Stuff the Van event. This initiative, part of the Nourishing Our Neighborhoods program launched in 2020, aims to enhance the operational capabilities of local food rescue organizations, enabling efficient transport of food from surplus locations to areas with the greatest need.