Walk into 343 East Ave on a Sunday morning and the smell hits you before you even clear the automatic doors. It’s not just the scent of floor wax or refrigerated air you find in big-box stores. It is the heavy, savory aroma of roasting turkey and stuffing.
Basically, if you grew up on the east side of Oswego, New York, Bosco and Geers isn't just a grocery store. It is a landmark. Honestly, calling it a "supermarket" feels slightly insulting. It’s a neighborhood institution that has survived the rise of Price Chopper, the expansion of Walmart, and even a massive ownership change that had locals sweating back in 2021.
The Sausage That Built a Reputation
You cannot talk about this place without talking about the sausage. Seriously.
Most people think "specialty sausage" means maybe five or six varieties. At Bosco and Geers Oswego, the count usually hovers around a staggering number—sometimes cited as over 315 varieties depending on the season and the butcher's mood. They have the classics, sure. But then they have stuff like Jalapeño Cheddar, Apple Cinnamon, and even a "Joe Bosco" blend that has attained legendary status.
It’s all based on an original family recipe from 1959. Joseph and Barbara Bosco started this whole thing across the street from the current location. They weren't trying to build an empire. They just wanted to sell good meat.
When the store moved and expanded, that butcher-shop soul stayed intact. You'll see people driving in from thirty minutes away just for the steaks. It’s one of the few places left where the butcher actually knows how to talk to you about a Tomahawk cut or explain why the sweet sausage is better for your specific sauce than the hot variety.
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Why the 2021 Sale Didn't Ruin Everything
There was a moment of collective panic in Oswego a few years ago. In June 2021, news broke that the Bosco family—specifically Theresa, Joseph, and John—were selling the business after over 60 years of family ownership.
People were worried. You've seen it happen a thousand times. A local gem gets bought by a bigger fish, and suddenly the quality drops, the staff gets replaced by kiosks, and the "famous" recipes start tasting like cardboard.
But the buyer, Mike Ward, actually got it. Ward, who owns a store in Chili near Rochester, essentially promised to change... nothing. He kept the name. He kept the staff. Crucially, he kept the recipes.
Theresa Himes (formerly Bosco) was very public about wanting someone who shared the family’s community-first investment. They wanted a place that would still hire local kids for their first jobs. So far, that bet has paid off. The parking lot is still packed. The Sunday turkey dinner still sells out.
What You Need to Know About the Food
If you are planning a visit, don't just walk in blindly. There’s a rhythm to this place.
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- The Sunday Turkey Dinner: This is the big one. It starts at 1:00 PM. If you show up at 1:15 PM without calling ahead, you are gambling with your happiness. It’s a full-on, home-cooked meal that feels like it came out of a grandmother’s kitchen, not a deli counter.
- Friday Fish Fries: It’s Upstate New York. Friday fish is a religion. Bosco's does a version that competes with any sit-down restaurant in the city.
- The Deli Subs: They aren't trying to be "artisanal" with sprouts and weird aioli. These are heavy, meat-laden subs. The "Italian" with capicola, sopressata, and genoa salami is the standard bearer.
- The Bakery: Don't sleep on the Italian cookies. They are the real deal.
Misconceptions and Reality Checks
One thing people get wrong is thinking Bosco and Geers is a "discount" grocery store. It isn't.
If you are looking for the absolute lowest price on a gallon of milk or a box of cereal, you might find cheaper options at a massive chain. You’re paying for the quality of the meat and the fact that the person behind the counter actually knows where that meat came from. Some reviewers have complained about prices being a bit higher, but honestly, that's the trade-off for not eating meat that was packaged three weeks ago in a different time zone.
Also, it's a neighborhood market. The floor space is tighter than a Wegmans. It can feel crowded on a Saturday. But that’s sort of the charm. It’s a place where you actually run into people you know.
How to Shop Like a Local
If you want the best experience at Bosco and Geers, go to the meat counter first. Tell the butcher what you're cooking. They are surprisingly helpful with tips on how to not overcook a specific cut.
Then, hit the deli. If you’re getting a sub, get the "whole." It’s massive. You’ll have lunch for the next day, or you'll just be very full and happy.
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Lastly, check the weekly specials. They still run those old-school meat packages where you can get a bulk variety of beef, pork, and chicken for a set price. It’s the smartest way to stock a freezer in Oswego County.
What’s Next for Bosco's?
As we move further into 2026, the store seems to have settled into its "new" identity under Ward’s ownership quite well. The transition is basically over, and the "family-owned" feel has survived the lack of a Bosco behind the desk.
The focus remains on that 1959 philosophy: quality never goes out of style. Whether you need a 50-count tray of chicken wings for a game or just a single links of that famous sausage, this East Ave staple isn't going anywhere.
Next Steps for Your Visit:
- Call (315) 343-5421 on Sunday morning to reserve your turkey dinner before they run out.
- Check their website or Facebook page for the Weekly Specials—the meat bundles often change on Sundays or Mondays.
- If you’re hosting a party, look into the Party Size Hot Foods; their Italian Sausage with peppers and onions is a local catering standard for a reason.