New York-design and style deli with a Southern twist

Christopher Condon wipes down the newly refurbished bar while Caitlin Zalmanoff sweeps as they renovate a former diner space Tuesday, June 1, into what soon will become The Southern Italian deli and market, a New York-style deli with a Southern twist.

Christopher Condon introduced reliable, old-planet model Italian sausage — made from scratch just the way his grandfather taught him — to Jacksonville-place dinner tables when he founded Cugino’s Sausage Enterprise four decades ago. 

Now, the avid household prepare dinner-turned-sausage entrepreneur is getting ready to supply other mainstays of his near-knit Italian family’s suppers at his new restaurant.

The Southern Italian will be a typical New York-fashion deli and sector with a Southern twist, Condon and deli co-founder Caitlin Zalmanoff lately told the Occasions-Union though renovating an outdated diner place into his aspiration restaurant.

They prepare to open the 45-seat deli by July 1 at 5065 St. Augustine Road in a space previously occupied by Floyd’s Diner, Jax Diner and Bobby’s Lunch Box, Zalmanoff reported.

“I am actually fired up. This is a little something I’ve normally wanted to do,” Condon said of acquiring a spouse and children-oriented cafe presenting excellent, reliable Italian property-cooked foods. 

Extra:Grandfather’s do-it-yourself Italian sausage is Jacksonville man’s recipe for success

A lot more:Rooftop Mexican foods, boiled peanuts and much more: Jacksonville-space restaurant openings, closings in May well

The Southern Italian, a New York-style deli and market will open soon at 5065 St. Augustine Road in Jacksonville. It is a restaurant from co-founders Christopher Condon and Caitlin Zalmanoff. The location also will be home to Condon's original business Cugino's Sausage Co.

A previous banker, Condon is a Jameston, N.Y., native whose grandfather was a butcher. Everybody in their massive extended loved ones cooked. Superior meals, household and pals were at the heart of their dwelling.

“I preferred to be a chef back again in the day. And I’m happy I didn’t do it mainly because I figured out from  grandma, terrific-grandma, aunts, my mothers and fathers and grandfather, so several tiny factors that have gotten us in this article currently,” he mentioned.

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