Bakery – The Saboscrivner

New York Bakery Boys

New York Bakery Boys (https://www.nybakeryboys.com/) is connected to a New York bakery called Bakery Boys of New York. (Whew!) They sell fresh bagels (some of the best bagels I’ve had in the Orlando area), sandwiches, cookies, and pastries out of two locations in Oviedo and Celebration. The prepackaged cookies are labeled from the Bakery Boys of New York facility in New York, but the other baked goods seem to be baked in-house.

I visited the Oviedo location for the first time last year and ordered two sandwiches, so I got four meals out of them. Okay, three. These were hearty heroes on thick semolina bread with sesame seeds.

The first one was that New York bodega classic that has become a lot more popular and trendy in recent years, the 104th Street chopped cheese. A chopped cheese is the extroverted love child of a burger and a Philly cheesesteak, with burgers cooked on a flattop grill, then chopped up, as opposed to thinly sliced steak. Cheese is added so it melts, along with lettuce, tomato, onion, mayo, and ketchup. It’s a very satisfying sub… sorry, HERO.

You can see how thick the semolina hero rolls are in this cross-section! This was a hit. I had a very different chopped cheese a few years back at Ray’s Deli and More, the closest thing Orlando has to an NY borough bodega, where they pressed the entire sandwich on the flattop grill like a Cuban sandwich. I’d say both are valid, but I don’t pretend to know which presentation is more “authentic.”

I also ordered the Italian special, because come on, bro. I love Italian subs/hoagies/heroes, so how could I not? The New York Bakery Boys make theirs with ham, salami, pepperoni, prosciutto, provolone cheese, roasted red peppers, and “Boar’s Head Deli Mix,” which is a special sandwich dressing (or sandwich lubricant, if you will) made of extra virgin olive oil, red wine vinegar, herbs, and spices. This was another tasty sandwich, but I found myself missing lettuce, tomatoes, and onions. One reason I love Italian subs so much is because I like to top them with a whole damn salad so I can pretend I’m eating semi-healthy and absolve myself of a bit of guilt. Plus, all those fresh vegetables add so many more flavors and textures and add a lightness to what feels like a heavier sandwich without them.

On my second visit, I bought a half dozen bagels to go with some nova salmon, cream cheese, fresh tomatoes, and red onions I pickled myself. I got three everything bagels, one egg everything bagel, one pumpernickel bagel, and one blueberry bagel that my wife requested, but it went stale before she ever got around to it. I tried slicing it a few days later, but by then, it was hard as a rock, and I cut my thumb kind of badly. Oh well, nobody’s fault but my own.All the other bagels were delicious. They were fresh, fluffy, and still warm when I first brought them home, and I made wonderful sandwiches with them. I wish New York Bakery Boys had bialys when I went there, because I surely would have gotten a couple. They may make them and were just out at the time.

I should note that New York Bakery Boys also offers several breakfast sandwiches, not just heroes. You can get nova and cream cheese there, or your typical bacon/sausage/ham with egg and cheese, or even “The Great Jersey Debate,” a sandwich with Taylor ham, also known as pork roll. Sandwiches come on your choice of bagel, a kaiser roll (this is the bodega way), or a hero roll or wrap for a small upcharge.

Since my wife was with me, she got a big black and white cookie, another New Yawk classic that she always loves. Those cookies are always cake-like, with the slightest hint of lemon under the heavy frosting that reminds us, “We’re not so different, you and I.” And she got a container of really tasty cannoli cookies with the same cake-like consistency, light frosting, and slight lemon and anise flavors. I liked that all the cookies were soft, because I don’t like hard, crunchy, crumbly cookies.

As far as I’m concerned, there can never be enough good places for sandwiches, bagels, and baked goods, so I’m glad New York Bakery Boys exists, as a bit of a hidden treasure in Oviedo (and not even that far from D’Amico and Sons Italian Market and Bakery, which is a real treasure in the Oviedo Mall). One of these days I’ll finally get around to reviewing Cavallari Gourmet too. The address of New York Bakery Boys is 2960 W State Rd 426, Oviedo, FL 32765, and there is another location at 603 Market Street in Celebration. (Celebration, which is a planned suburban community that is part of Disney World, is a weird, weird place, by the way.)

Canter’s Deli (Los Angeles)

Canter’s Deli (https://www.cantersdeli.com/) is a legendary Los Angeles delicatessen, a Hollywood hotspot that has been in business since 1931 and in the same location at 419 North Fairfax Avenue since 1953. The decor is pure 1950s-style Art Deco, which I associate fondly with Los Angeles delis and diners, and with the City of Angels in general. I wish everyplace was decorated this way, including my own home. Like so many other timeless restaurants I’ve enjoyed in L.A. like Langer’s Deli, Philippe the Original, HMS Bounty, The Prince, Bob’s Big Boy, and Pann’s, Canter’s retains all its old-school cool as it approaches its hundredth anniversary. I regret not taking any photos of the interior, but I was a little distracted on my one and only visit.

I visited Canter’s on my second work trip to L.A., where I met an Internet friend for the first time after knowing him online for over 25 years, along with his lovely and talented wife, who many of you may recognize.

These free pickles were delivered to the table, as any good deli should do, and they were great.

Instead of a soda or egg cream, I ordered this chocolate phosphate, kind of like a creamy chocolate soda — so not really that different from an egg cream. I just thought it would be nice to try, like an old-timey soda fountain favorite that you never see on menus anymore. Now that “dirty sodas” are a whole thing, I wish people were willing to go more retro and bring back the whole soda fountain concept. With all the jerks out there, maybe some of them could find work as soda jerks.

My friend’s wife is an actress you would have seen if you watched the first season of The Pitt, the wonderful HBO Max hospital drama that was my favorite show of 2025. She ordered a lox benedict, a classic brunch dish with a toasted English muffin topped with salty, smoky salmon, poached eggs and velvety, creamy hollandaise sauce. I didn’t try any, but it looked like a perfect version of eggs benedict. Personally, I never order benedicts at restaurants, but sometimes I make them in my own kitchen because there is no place like home for the hollandaise. At the top, she chose potato pancakes (also known as latkes) for her potato side. They are usually served with sour cream, applesauce, or in this case, both. I always recommend both.

Los Angeles is a big pastrami city, between its historic delis like Langer’s and Canter’s as well as the pastrami French dip, a more localized sandwich that hasn’t spread out of the city. (I tried one of those at a “deli-adjacent” spot more recently, and I will get around to reviewing it eventually.) Local fast food joints like Original Tommy’s and The Hat even load up burgers and hot dogs with pastrami. Somebody call Randy Newman, because I too love L.A.!

My friend, an accomplished film critic, ordered this terrific-looking pastrami Reuben sandwich with grilled pastrami (my preferred alternative to the traditional corned beef), Swiss cheese, sauerkraut, and Russian dressing on rye bread grilled to perfection. It looked perfect, and so did the fries.

I got the Canter’s Fairfax sandwich, with generous portions of corned beef AND pastrami on rye. Just like I did at Sarge’s in NYC and Attman’s in Baltimore, when I visit a deli in a faraway city, I usually order combination sandwiches that allow me to sample as many different tastes as possible. They loaded up the sandwich higher than the pastrami sandwiches (plural!) I tried at Langer’s, but I give Langer’s the edge for the exquisite quality of their thicker, hand-sliced pastrami. Not that this was bad, by any means. It was terrific! That’s potato salad in the background — the Canter’s Fairfax comes with a choice of that or cole slaw. The good conversation distracted me, because for a mere dollar more, I could have ordered the Fresser, an identical sandwich that would have come with potato salad AND cole slaw. Oh well! At least the potato salad was excellent.

Because I’m me, I had to RING THE ALARM and try onion rings while I was at Canter’s, and I’m so glad I did. These are some of the most perfect onion rings I’ve ever had in my life. There’s something about Jewish delis just nailing the batter, the frying process, and onion rings in general. Junior’s and Sarge’s Deli in New York City both serve a very similar style. They all share rich, thick batter that holds up and doesn’t separate from the onions, and they are the perfect light, crunchy consistency that never has any burnt spots.
Yup, those are my Top Three onion rings of all time (and no others even come close): Sarge’s, Junior’s, and Canter’s. I’ve never had any quite like them here in Florida. I guess Jewish delis in major metropolitan cultural centers are the lords of the rings.

I can’t imagine how many famous, talented people have hung out at Canter’s Deli over the past 95 years, although the website drops a few dozen names. (I loved Guns ‘n’ Roses back in 8th and 9th grades, and I know they hung out at Canter’s all the time back in the late ’80s.) It is staggering to think how many genius ideas were born there, how many deals were struck there that helped shape our culture, and how many delicious deli dishes were devoured during those acts of creation and negotiation. We certainly enjoyed the heck out everything we tried. Even though there are other delis I have yet to discover in L.A., I would totally return to Canter’s on a future visit. Whenever I do, what should I try next time? I’m thinking some kind of smoked fish, but it would be hard to turn down those top-tier onion rings again.

The Baker’s Son by Valerio’s

The Baker’s Son by Valerio’s (https://thebakersonusa.com/) is a Filipino-American bakery/cafe that first opened in Jacksonville, but opened a second, much larger location in Kissimmee this past Thursday, December 4th. (The address is 4797 W. Irlo Bronson Memorial Highway, Kissimmee, FL 34746, in front of the Target.) I have been following its progress, excited about sampling new and unfamiliar sweet and savory baked goods, as well as any drinks and dishes they might serve.

According to the website, owner-operator Jun Valerio is a third-generation Filipino-American baker, and his family owns multiple Valerio’s bakeries on the West Coast. Jun and his wife Kathleen ran Valerio’s locations in California, Seattle, and Canada before opening their own spinoff, the first Baker’s Son location, in Jacksonville, which has a larger Filipino population than the Orlando area. But now that they have opened in Kissimmee, I have a feeling they will have a huge hit on their hands with mass appeal that will reach beyond Filipino locals and tourists.

I finally made the hour drive to the new Kissimmee location on Saturday morning, hoping to beat the lunch rush, but instead I found myself in a slow, serpentine line that wrapped around the entire store. There weren’t any employees directing traffic, but customers walked to the left upon entering to grab any packaged breads and sweets off the shelves, then found their way to the end of the line. I estimate it took me an hour and 15 minutes from entering the store to ordering my food and paying at the front counter, but I chatted with the guy in front of me, and everyone was patient and polite, helping point the newcomers in the right direction.

The full menu is not on the website, so I took photos for my dozens of readers, so you can study in advance. Try right-clicking on these menu photos and opening them in new tabs for slightly larger images.

This is the coffee, tea, boba, and signature drinks menu:

Here is the food menu, with merienda (snacks), rice plates, sandwiches, burgers, healthy eats, and breakfast sweets:

And this is the Cloud Series (The Baker’s Son’s version of milkshakes), plus soft serve ice cream:

The coffee drinks people were picking up from the cafe counter all looked delicious, but coffee makes me feel terrible. I, on the other hand, have never met a cold, refreshing, citrusy drink I didn’t like, so I got the fresh calamansi juice. Calamansi is a fruit that is similar to lime, and its juice adds sour notes to many Filipino recipes. This was similar to limeade — sweet, sour, and so refreshing.

After how long the line took, I didn’t know how long it would take for the food I ordered to be served, so I asked for an empanada when I got to the counter. They looked really good. This was a little smaller than a typical Cuban empanada:

It had a saucy, seasoned beef filling with some raisins, but it was nothing like the picadillo filling I’m used to in Cuban empanadas. It was definitely saucier, and the fried shell had a really pleasant salty-sweet flavor and didn’t taste or feel greasy.

I really wanted to try something with longanisa, a sweet and savory Filipino sausage. They offer a longanisa burger, but since I was planning to eat there after waiting that long, I chose something that would not have traveled well: loaded longanisa fries. These were really crispy fries that any fry lover would love, topped with crumbled longanisa sausage, caramelized onions, creamy garlic sauce (like an aioli), and an over-medium fried egg. It was so delicious and decadent.

I’ve had bacon, egg, and cheese breakfast sandwiches on my mind recently, so since I didn’t get a burger, I opted for the tocino glazed bacon, egg, and cheese sandwich, served with sweet glazed bacon called tocino, scrambled eggs, American cheese, and a crispy hash brown patty on a pillowy-soft roll called pan de sal (literally “bread of salt”) that had been grilled to crisp up its interior. Pan de sal (sometimes stylized as pandesal) is one of the specialties of The Baker’s Son, so I’ll come back to that a little later.

This was sinigang popcorn chicken off the merienda (snacks) menu. I certainly didn’t need it, and it was a bit of an impulse buy, but the guy in front of me said he was going to get it, and I trusted him. He said it should have a sour seasoning sprinkled on it, but even though mine was good, with a crispy, crunchy batter, it didn’t taste sour to me. While writing this, I found out that the sour sinigang flavor usually comes from tamarind.
I ate most of the above food on site, but took most of the chicken home with me, where I will try it with my huge collection of condiments and sauces.

But since I was at a brand-new bakery, I couldn’t leave without buying some bread. I bought the smallest bag of pan de sal they had. These were smaller rolls, like dinner rolls, but they had much larger bags with larger rolls, more like what I had with my bacon, egg, and cheese sandwich (think of typical burger buns). They are made with flour, eggs, yeast, sugar, salt, and powdered milk, so they will be nice and light and fluffy and slightly sweet. They reminded me a bit of Japanese milk bread.

This was pan de coco, more small, fluffy rolls stuffed with a sweet spread made of young coconut. (If any MCs are looking for a new stage name, may I suggest “Young Coconut”?)

And this box of Spanish bread is a bit like buttery, soft brioche, with a sweet, buttery, creamy filing in the center. I would have been fine with one or two, but they only came in boxes of six.

They had so much more to choose from, including a lot of sweeter breads, rolls, and pastries, many of which had lots of icing and/or ube (sweet purple yam) filling. But I knew my wife wouldn’t be terribly interested in any of these, so I reigned myself in. I like to make sandwiches at home, so I could level up my sandwich game with all these different rolls.

I would definitely recommend The Baker’s Son, even though people might want to wait a little longer to avoid the long lines. Most new restaurants will have a certain amount of hype involved, and I did make the choice to go on the third day it was open, but I suspect it will calm down soon enough (and probably be a lot more chill on normal weekdays, rather than the Saturday of its opening week). Most of the people waiting inside with me were Filipinos of all ages, and I could sense their excitement and pride in The Baker’s Son. I couldn’t be happier for them, or for the Valerio family and their staff, or for the rest of us, having a bakery/cafe like The Baker’s Son as an option in the Orlando area. Head down to touristy Kissimmee when you can, and please let me know what you ordered and what you thought!

Bari Italian Subs, D’Amato Bakery and Subs, and J.P. Graziano Grocery: An Italian Sub Tour of Chicago

Everyone associates certain foods with Chicago: deep-dish pizza (even though I like thin-crust tavern-style pizza better than those casseroles), Vienna beef hot dogs on poppyseed buns “dragged through the garden,” and Italian beef sandwiches dipped in au jus and topped with spicy giardiniera.

But Chicago has a lot of old-school Italian grocery stores, delis, and bakeries, so when I went there for two separate work trips over the summer of 2022, I researched what sounded like three local favorites and made a plan to sample Italian subs from each of them, in a little feature I like to call “Dare to Compare.”

The first two were easy. Bari Italian Subs (opened in 1973), a great little Italian grocery store where you order subs at a deli counter in the back, and D’Amato’s Bakery and Subs (opened in 1970), were literally next door to each other, so that was convenient. I hit them back to back and ordered my subs to go, since neither had any tables for dining in. When I had some free time the next day, I took a Lyft ride to visit a third location, J.P. Graziano Grocery (opened in 1937) in the foodie-heaven neighborhood known as the West Loop, but it was closed for renovations. Noooooooo! (But relax, constant readers; a happy ending awaits.)

My first stop was D’Amato’s Bakery and Subs (https://damatoschicago.com/), where I ignored the glass cases full of tempting pastries and ordered a 9″ Italian sub ($9) with Genoa salami, mild capicola, mortadella, provolone, lettuce, tomato, oil, Italian seasoning, and hot giardiniera, a relish of chopped onions, celery, carrots, cauliflower, peppers, herbs, and spices, marinated in olive oil and vinegar.

I would have asked them to go harder on the giardiniera, but I had no idea. Being a bakery, D’Amato’s sub roll was soft and fresh, and my sub tasted even better marinating in its butcher paper wrapper for a while before I got to enjoy it back in my hotel room.

The 9″ Italian sub I got at Bari Italian Subs (https://www.bariitaliansubs.com/) next door was also $9. It contained capicola ham, Genoa salami, mortadella, provolone cheese, lettuce, tomatoes, onions, and Bari’s house-made hot giardiniera, a great twist on the standard pickled banana peppers, jalapeños, or hot cherry peppers that standard sub shops provide. I believe Bari Foods even uses the rolls baked next door at D’Amato Bakery!

Once again, they went lighter on the giardiniera than I would have liked. Was it still a killer sandwich? Absolutely, yes. Due to the ingredients alone, I think it barely edged out D’Amato Bakery’s similar version, although both were very good.

I also got a container of macaroni salad at Bari Foods that I enjoyed back in my hotel room with both subs. In fact, I don’t know if anyone else ever enjoyed two subs in a hotel room as much as I did. Maybe a dom somewhere. Don’t worry — I got two meals out of the two sandwiches and this eight-ounce container.

As I said earlier, when I discovered J.P. Graziano Grocery was closed for some remodeling, I started wandering the West Loop on foot and accidentally discovered Au Cheval, where I ate what still remains the best cheeseburger of my entire life, three years later.

But on a subsequent trip to Chicago, later that same summer, I returned to J.P. Graziano Grocery (https://jpgraziano.com/) and was relieved to see it had reopened. I ordered a Spicy Italian sub ($12) and a Mr. G sub ($13), knowing I could get at least two meals out of them back in my hotel room.

The Spicy Italian contained hot capicola, hot soppressata, pepperoni, provolone, lettuce, and tomato, with red wine vinegar and oregano. No giardiniera here, sorry, but it would have fit well. It was a pretty terrific version of an Italian sub, especially on the nice, soft roll.

Here’s a peek inside. Pardon the not-great lighting. I had a different phone back then, too.

The Mr. G is the famous house specialty, with hot soppressata, prosciutto di parma, Volpi genoa salami, sharp imported provolone, J.P. Graziano’s own truffle mustard balsamic vinaigrette (ridiculously good), marinated Roman-style artichokes, fresh basil, and lettuce, with hot oil, red wine vinegar, and oregano. As good as the spicy Italian was (and it was), Mr. G was even better.

Lookit dat!

I can’t believe I visited these three iconic Italian sub destinations three years ago, but much more recently, the website The Infatuation listed and ranked the 15 Best Italian Subs in Chicago, and all three of my choices made their list. Earlier this summer, a website called Mashed published their list of The 15 Absolute Best Italian Subs In The US. Since I am an Italian sub connoisseur, I naturally had to check it out, and I’m thrilled to say I have been to four of their 15 picks (so far): the Italian sub at Bari AND the Mr. G at J.P. Graziano Grocery in Chicago (two out of three right here!), the #1 at Mazzaro’s Italian Market in St. Petersburg, Florida, and a Los Angeles classic that I’ll get around to reviewing at some point. I would have expected Mashed to write about potatoes rather than subs, and I don’t love that some of the subs on their list aren’t actual Italian subs with a variety of cured meats, served cold, but other sandwiches from Italian delis with Italian ingredients (chicken cutlets and pepper steak). But despite the lack of consistency on the Mashed list, I’m glad websites like this are shining a well-deserved spotlight on great sandwich shops, and that others agree with me.

Chain Reactions: Vicky Bakery

Vicky Bakery (https://vickybakery.com/) is a beloved Cuban bakery chain with 26 locations (and a food truck), mostly throughout South Florida. Despite growing up in Miami, I never visited Vicky until they opened a location in south Orlando last year! (My family would always go to Latin American Cafeteria, right by our house in Kendall, or the superior La Carreta instead.)

But Vicky Bakery is a great addition to Orlando, a city with lots of good Latin food and amazing bakeries, but lacking in the wonderful Cuban cuisine that is so ubiquitous in and around Miami. I have been three times now, only because it is pretty far from me — all the way down near Orlando International Airport. If it was closer, I guarantee I would go a lot more often, so maybe I’m better off. But after three visits, I figured it was time to write a review, because I love it.

Like most good bakeries, when you walk into the Orlando location of Vicky Bakery, you are face to face with tempting baked goods arranged in glass display cases. This case of croquetas, empanadas, and pastelitos is right next to the cash register, facing the entrance:

There are other cases with more sweet stuff elsewhere:

On my first visit, I ordered buttered Cuban toast, a croqueta de jamon (ham croqueta), empanada de carne (beef empanada), a pastel de carne (beef pastel), two pasteles de queso (cheese pasteles), and a pizza pastel (take a wild guess).

Everything was very good, but the combination of savory and sweet in the beef and pizza pasteles, with their light, flaky, crispy layered pastry crusts and shiny tops glazed with sugar put those over the top for me.

I also ordered the medianoche (“midnight sandwich”), a variation on the classic pressed Cuban sandwich with roast pork, sweet ham, Swiss cheese, pickles, and yellow mustard. I like the medianoche even better, because it is served on a slightly sweet yellow bread rather than the traditional Cuban bread. My mom introduced me to these when I was very young, and it probably launched my love of savory-sweet food combinations. I have to say, with no exaggeration, that it was the best medianoche I’ve ever had. Everything came together perfectly. Some Cuban sandwiches are too dry — usually the fault of dry pork that was cooked too long or not juicy enough to begin with, or stale bread — but this one didn’t have me wishing for a “sandwich lubricant.”

I also tried the Vicky sandwich, with thin-sliced cantimpalo sausage (similar to pepperoni or spicy salami), sweet ham, Swiss cheese, and butter on a French baguette — a more continental sandwich.

On my second visit, I got the pan con bistec (steak sandwich), which is steak (usually top round or sirloin) sliced very thin, with sautéed onions onions, shredded lettuce, sliced tomatoes, mayonnaise, and crunchy, salty potato sticks on Cuban bread pressed until it had a crackly texture. It was good, but I usually find this sandwich a bit lacking, like it needs more of a hit of acid than just the tomato to balance out the salt and fat.

You can see there wasn’t a whole lot of steak either. ¿DONDE ESTA LA CARNE? (Where’s the beef?) Unfortunately, it couldn’t measure up to the best pan con bistec I’ve ever had, from Sanguich de Miami.

I also got the croqueta preparada, a traditional Cuban sandwich (like the medianoche, but on pressed Cuban bread instead of the sweet yellow bread) only with a twist: six croquetas pressed into it — three in each half! Vicky serves croquetas de jamon (ham) and croquetas de pollo (chicken), and they let me try both. If you think Cuban sandwiches are awesome (and they are!), try a croqueta preparada next time. It really brings a rich, decadent sandwich to a whole other level. Sanguich de Miami also served the best croqueta preparada I’ve ever had, but the one from Vicky Bakery is the best I’ve tried in Orlando.

Don’t forget to sign up for e-mails from Vicky Bakery, because they mailed me a birthday coupon for $7 off any order, and unlike some restaurants, there was an almost three-month window to use it. On my third visit, I felt like some kind of player, a big timer playing with the house’s money, knowing I could get a $7 discount. Mr. 305’s got nothing on me!

I couldn’t resist the pizza pastel again, and it was just as good as always.

I figured I should probably try a cafe con leche, to make this review more complete. (Don’t worry about the photo, which was just a red cup with the Vicky Bakery logo on it.) It was absolutely delicious — strong and sweet, like I like my women — but I just can’t drink coffee anymore. Every time I do, I get acid reflux and the unpleasant feeling of my heart wanting to jackhammer its way out through my rib cage and fly around the room like some mad bird. And worst of all, both awful sensations hit me hours after drinking the coffee. I don’t even get a temporary energy boost at the time, just intense physical discomfort late in the evening. This was a small, and it still made me feel like I was going to discorporate into individual atoms. Not worth it for me, but for all of you coffee drinkers, you’ll really like it.

And then I tried the last sandwich I was really interested in, the pan con lechon, with finely chopped pork marinated in citrusy, garlicky mojo criollo, served on the same terrific pressed Cuban bread with a lot of sautéed onions. I loved it. Sometimes pan con lechon sandwiches are a bit dry and/or flavorless, but Vicky nailed this one. I liked it a lot more than the pan con bistec from my previous visit.

Over a year ago, there was a rumor that a second Orlando-area Vicky Bakery was going to open in Winter Park, near the intersection of 17-92 and Lee Road, which would have been a heck of a lot more convenient for me. At some point, that fell through, so I figured I had better get down to the one and only location sooner rather than later. I’m sorry I waited so long, because it was fantastic, and my second and third visits were equally good.

It is probably just as well for me that it is a schlep, because I don’t need to be eating this food too often. But when I’m in the mood for Cuban pastries and sandwiches, I drive past several Cuban and other Latin bakeries in order to get to Vicky Bakery, because it really is that damn good. Miami was a strange place to grow up, and I always felt like a stranger at home there, but the Cuban food can’t be beat. I’m glad we have an authentic taste of home available in Orlando, even if it feels like a mission getting down there.

M’ama Napoli Italian Bakery & Deli

M’ama Napoli Italian Bakery & Deli (https://www.instagram.com/mamanapoliwinterpark/) is a new business that opened this past summer in Winter Park, just south of Fairbanks Avenue on State Road 17-92. It is a cute café with delicious coffee, pastries, snacks, sandwiches, rustic-looking pizzas, and shelves laden with Italian groceries. There are a few booths inside for lingering over a cappuccino and any number of Italian delicacies.

You can see some of their premade panini sandwiches above the deli meats: the Vesuvio, Procida, Ischia, and Capri. If you right-click on the photo below and open it in a new tab, you can probably even make out the ingredients listed for each.

This glass case includes fresh cannoli, tarts, macarons, and cake slices.

Here are gorgeous pistachio, Nutella, apricot, and almond croissants.

Bombolone are like Italian doughnuts, and these all had different fillings: Bavarian cream, apricot, Nutella, and pistachio cream (which seems to be becoming a trendy dessert ingredient).

And here are flaky, shell-shaped sfogliatella pastries, with a light, crispy texture and a smooth cream filling with the slightest hint of lemon.

M’ama Napoli has several shelves of imported Italian groceries, including some nice-looking fruit preserves, pickled peppers, and tomato sauces.

For the first order I ever brought home, I selected some cream-filled conchiglia puff pastries and a croissant filled with almond paste (marzipan) for my wife who loves almond-flavored anything. While I still give the edge to Benjamin French Bakery in Thornton Park for the best croissants in Orlando, my wife and I enjoyed all these pastries.

I also got an incredible sandwich on freshly baked, fluffy focaccia bread, the Toto. I’m sure it wasn’t named for the yacht rock-adjacent band that featured David Paich, Steve Lukather, and the Porcaro brothers, but it was full of paper-thin slices of prosciutto, fresh mozzarella, arugula, tomatoes, and shaved parmigiano cheese. I loved it. It was huge, too!

Here is a better photo of the Toto sandwich from our second visit. My wife doesn’t share my obsession with sandwiches, but she likes good bread, prosciutto, fresh mozz, and arugula — pretty much everything but the tomatoes — so she had most of this one.

That time, I tried the Maradona sandwich, with salami, fresh mozzarella, and arugula. The salami was really high-quality, but since I ate this sandwich at home, I plussed it up with the tomatoes from my wife’s Toto sandwich, some hot cherry peppers, and balsamic glaze.

And this was a special sandwich that was only available that day, with prosciutto, fresh mozzarella, shaved parmesan cheese, and some kind of creamy sauce that gave it a bit of a funky flavor, but not unpleasant. It was an umami bomb, though!
I would probably skip this one in the future, just because the Toto is so great, and there are lots of other sandwich options too — not just on focaccia, but pressed paninis as well. Maybe I’ll try a focaccia sandwich with mortadella next time, which is like very posh bologna that sometimes contains pistachios.

There are only a few parking spaces behind the building, off busy State Road 17-92, but I’ve had decent parking karma on my two visits to M’ama Napoli so far (which is more than I can say for many of Orlando’s most popular dining districts). Check it out, and I’m sure you won’t be disappointed, especially if you get the Toto or one of the other focaccia sandwiches!

Sourdough Bread House

Hey, I guess I still write this blog! It has been a while, but I really want to spread the good word about Sourdough Bread House (https://www.sourdoughbreadhouse.com/), tucked away in an easy-to-miss spot on State Road 17-92 in Casselberry, alongside the flyover that bridges State Road 436. This lovely Turkish café sits in the shadow of a mostly-abandoned shopping center that used to house Bed Bath and Beyond and Staples, although both closed in the last year or two. I live in Casselberry, which often feels exactly like the “chain restaurant hell” that I promise my readers Orlando really isn’t, but that’s why small, locally owned and operated restaurants like Sourdough Bread House need our support and love, because that’s what they share with the community.

I had been popping in for years to buy the occasional large, round, dense loaf of perfect sourdough bread, which is always a big hit in our house.

Whether you use it for savory sandwiches or sweet spreads, it is some of the best bread you can buy in the Orlando area, and some of the best sourdough I’ve ever had anywhere. They serve it with sour cherry preserves at the restaurant, which you can also buy in jars, and we have done that too!

But beyond the bread, my wife and I recently started eating the occasional late breakfast or early lunch at Sourdough Bread House, and I had to shout about these wonderful meals from the virtual rooftops.

We might be Xennials, those sad, rootless kids who don’t fit in as either Generation X or Millennials, but my wife sure is a sucker for avocado toast when it shows up on breakfast menus. And while it is the easiest thing to make at home, I already mentioned the namesake sourdough bread at Sourdough Bread House cannot be missed. The huge, thick, lightly toasted slice comes slathered with avocado, shredded mozzarella cheese, halved grape tomatoes, arugula, olive oil, and pomegranate molasses — a wonderful recent discovery of mine that can be used for many of the same purposes for which you’d use balsamic glaze. My wife isn’t into tomatoes, so I got those, but she loved everything else. She added on a single perfectly fried, over-easy egg for some extra protein.

Keep in mind you can get more traditional American breakfast items here too, including French toast (sourdough, of course) and pancakes, but because the owners are Turkish, they serve beef bacon rather than traditional pork bacon.

Me being me, I have a hard time saying no to sandwiches and combination platters, so I went for the cold meat plate, which was quite the funky cold meat plate. I got two huge slices of toasted sourdough bread cut into four equal pieces, and they were topped with roast beef, pastrami, smoked turkey, and beef bacon — all cold, as promised. I think roast beef and turkey sandwiches are perfect blank slates that can be magical hot or cold. Pastrami is almost always served hot at delis, but I didn’t mind it at all being served cold here, just like good revenge. And while bacon is also usually served hot, I loved the cold beef bacon the most of all four meats. (It’s the one with the beautiful streaks of marbling in the bottom left below.) I think if it was served hot, I would have missed out on the subtlety of the textures and flavors. My hot take is that regular porky bacon is sometimes a bit overrated because it can be rubbery or burnt to a crisp, but this beautiful, beguiling beef bacon hit different. I’m guessing most people haven’t tried it yet, so now’s your chance — run, don’t walk. Finally, the small white dish above was a side order of a Turkish sausage called soudjouk, which ended up being kind of like sliced pepperoni, but made of beef instead of pork. The beef bacon was still the king of this platter.While all four of these open-faced mini-sandwiches would have benefitted from a swipe of good mustard (and you can guess I have quite a collection at home, being a maven of mustard with my Cutting the Mustard reviews), I was able to add a schmear of ezme to them — the stuff in the tiny black dish above. It is a Turkish dip made of tomatoes, bell peppers, and spicier peppers, and I really love it on any Turkish restaurant menu. It also came with a teeny-tiny side of fruit — a few wee chunks of honeydew melon and a single piece of pineapple (in the small white dish in the bottom right above).

We returned about a week later, and this time my wife ordered the quinoa salad, with mixed greens, quinoa (of course), cubed avocado, dried apricots, and curried sunflower seeds. It is dressed with olive oil, pomegranate molasses, dried dill (an herb she likes more than I do), oregano, and of course, a slice of sourdough bread.

Here’s a close-up of the lovely salad. I’m not the biggest quinoa fan in the world, but my wife loves it, and so does one of my favorite filmmakers and creative people, a man with a nightmarish imagination but the most wholesome personality ever, the pride of Missoula, Montana, the legendary David Lynch. Here’s a video of him making quinoa that always brings me joy. I could listen to him tell stories and make quinoa all day.

My wife added on a side order of delicious smoked salmon, which we both love. This was like typical cold-smoked nova salmon, the kind you’d get at a bagel bakery, appetizing store, or most supermarkets. It is one of my favorite things to eat in the world.

And I’m a simple man, so I got a breakfast sandwich with two eggs, cheddar cheese, and beef bacon on sourdough (natch), because I had been thinking about that beef bacon since our previous visit.I had a few thoughts about this sandwich, because of course I do:
1. It was good, BUT…
2. I like American cheese much more than cheddar on breakfast sandwiches with egg and a salty meat.
3. The beef bacon was good hot, but I like it even better served cold.
4. It desperately needed an acidic ingredient to balance the salt and fat — ideally mustard and/or something spicy! (I saved half to finish at home, where you can bet I “plussed it up.”)
5. This bread would have been better toasted, grilled, or pressed like a panini. (And yes, I toasted that other half.)

But aside from that, Mrs. Lincoln, how was the play? No, I kid, I kid, it was good! We live close to the Sourdough Bread House, so we’re going to become regulars, either popping in for takeout or just bread or enjoying a leisurely late breakfast, since my workdays start later now. This is a real treasure, especially in Casselberry, where any truly interesting, unique, singular restaurants usually don’t last long because the locals seem to prefer fast food and familiar chains. Trust me — this is worthy of a longer drive from elsewhere around Orlando, and you won’t be sorry! I just hope you like sourdough bread, but even on the off chance you don’t, you would still probably find something wonderful on the menu.

Mazzaro’s Italian Market (St. Petersburg)

Mazzaro’s Italian Market (https://www.mazzarosmarket.com/), located in mainland St. Petersburg, Florida (not on St. Pete Beach) is to me what Walt Disney World is to most people — a land of magic and wonders, an expensive way to have a grand time, and if not the happiest place on Earth, then one of the happiest places in Florida for sure.

The market is huge — not quite as large as a Publix-style supermarket, or even as big as the two-story Eataly in Chicago, but much larger than Orlando’s beloved Stasio’s Italian Deli and Market or even the new D’Amico & Sons Italian Market and Bakery. (Honestly, I enjoy it so much more than the very corporate and bougie Eataly.) It seems to sprawl on forever, with a wine room, a cheese room, a cafe, a gelato area, counters for freshly made sandwiches, deli meats and cheese sliced to order, hot prepared foods, fresh pasta, and this scenic bakery to your left when you enter, where everything is made from scratch, like almost everything else in Mazzaro’s. It is always crowded, so you’ll have to jostle your way through the narrow, mazelike aisles. Midwesterners, prepare to say “Ope!” a lot, while New Yawkers might prefer “Eyyy, I’m walkin’ here!”

Back in 2022, my wife chose this simple cannoli from the bakery, with the crispy-crunchy pastry shell piped full of rich, sweet cream and dipped into crushed pistachios.

This was a gorgeous sfogliatelle, a delicate shell-shaped pastry made of dozens of crispy layers of dough, with cream in the middle (usually a bit lemony), dusted with powdered sugar so it looks more like it came from Miami than St. Petersburg. Luckily, one can get sfogliatelle in Orlando now, at Stasio’s or D’Amico & Sons, but on a rare pilgrimage to Mazzaro’s, you have to try everything you can. One of my favorite food-related activities is “Dare… To Compare!”, and this pastry shell will make you yell “Shell yeah!”

Hilariously, my wife calls sfogliatelle “schmuckatelli.” I could listen to her say that all day.

I don’t even remember what this thing was! Some sort of fruity center, for sure.

Heck, we brought these two sugar-topped beauties home with us last month, and I don’t remember what they were either!

My wife is a sucker for a good New York style black and white cookie, which are more like cake when done right, with the slightest hint of lemon underneath the rich, shiny icing. This one, from our most recent visit last month, was as good as any we’ve gotten from New York bagel shops, bakeries, and delis.

As I said, Mazzaro’s is almost always crowded, but never moreso on Fridays or Saturdays, where everyone feels packed in like a certain tinned fish I love. That may be a reason the store seems so large, because it takes so long to traverse and even longer to take it all in. When you finally make it past the bakery, weaving through equally overwhelmed shoppers experiencing sensory overload in that maze of shelves for non-perishable groceries, you will find yourself faced with a plethora of options for fresh pasta, prepared foods, and deli sandwiches.

Here are just a few of the fresh filled pastas to choose from, which you can order by the pound.

There is a large refrigerated case with more handmade pasta already rationed and weighed in convenient containers.

I’ve never ordered any of the prepared foods because I’m always just passing through, but if you lived locally, you could easily take care of dinner for a single person, a couple, a small family, or even a big party. Yes, for those in the St. Pete area, Mazzaro’s caters as well, and I have to imagine you would be the host with the most or the hostess with the mostest if you brought in their fine fare.

My wife doesn’t share my obsession with Italian subs or sandwiches in general, so on our 2022 trip, she ordered this pair of lobster and seafood rolls from the deli counter. She prefers lobster rolls served warm with butter (Connecticut style), whereas I prefer them served cold with mayo and a little bit of diced celery for crunch (Maine style), and that’s what these were. I ended up eating the vast majority of these, which was fine with me. On our return in 2024, she remembered this was not the way (at least not for her), so she ordered a grilled caprese sandwich, with tomato, fresh basil, fresh mozzarella, and pesto spread on grilled Italian bread, and devoured it with gusto on Mazzaro’s covered patio, despite not liking fresh tomatoes or sandwiches that much. I didn’t even get a photo of it!

This is Mazzaro’s tried-and-true #1 from our 2022 visit: ham, Genoa salami, capicola, mortadella, provolone cheese, Romaine lettuce, tomatoes, onion, roasted peppers, Italian slaw, and oil and vinegar on fresh-baked Italian bread from a wood-fired oven. It’s a magnificent Italian sub, and I say that with pride and authority, since an Italian sub may just be my favorite meal (and is definitely my favorite sandwich).The Italian slaw is no joke, adding a tangy, vinegary crunch to the sub. More places should experiment with different kinds of cabbage slaw on sandwiches.

I had to get another #1 when we returned in 2024, and I asked for this one on a softer hoagie roll to try it a little different. I actually preferred it this way, because my one minor complaint about Mazzaro’s sandwiches is that sometimes the bread is a little burnt on the outside (see above).

If you recognize our familiar plates from dozens of takeout reviews, it’s because I always order these sandwiches and bring them home with me, rather than do the two and a half hour drive on a full stomach. I will enjoy them more in the comfort of my own home, and it gives the intense flavors time to marry and marinate. Usually I bring a cooler when I know I’ll be stopping by Mazzaro’s.

And I can’t go to Mazzaro’s without also ordering a #7 for later. This sandwich is both beauty and beast, with prosciutto di Parma, sweet soppressata, hot capicola, marinated sun-dried tomatoes (one of my favorite ingredients in sandwiches, salads, and sauces), and fresh mozzarella on a ciabatta roll. Both the #1 and #7 sandwiches taste even better after a drive back to Orlando and a night in the fridge.

Here’s my latest #7 from our most recent visit in July 2024. The outside of the ciabatta roll was overdone, but the interior ingredients are so good, the sandwich couldn’t possibly be ruined.

I also brought home three different, interesting salumi, so we could have a little salami as a treat: a bison salami from Angel’s Salumi & Truffles (no truffles for us, though!), a venison, pork, and pinot noir salami from Driftless Provisions, and a “bonfire cider” salami from Short Creek Farms (which I don’t see on their website, so here are all the salami).

The one disappointment for me, even though it sounded like a can’t-miss delicacy, were these prosciutto “chips,” made in house by Mazzaro’s. Prosciutto might be my favorite meat ever, and it is definitely one of the finest things you can make out of pork. However, a major part of its appeal is getting it sliced paper-thin so it almost melts in your mouth, with a pleasant chewiness. These crispy, crunchy strips lost that experience, although fans of crunchy bacon might like them more than I did.

I could have run amok a lot more on this most recent visit, but the relentlessly hangry crowds seriously stress out my poor wife. I resolved to go without her next time, whether I’m coming or going from St. Pete, so I can linger longer without guilt and she can be spared the entire hectic experience.

As much as I appreciate the Italian markets in and around Orlando, there is nothing like a trip to Mazzaro’s, which is why I’ve been recommending it to St. Petersburg locals and tourists alike for years (and even recommending Orlando denizens consider it for a day trip, because it is that rad). Heck, I wish I could pop over there right now, but I’m writing this on a Sunday evening, and it wouldn’t be open anyway. For such a popular place, they have pretty limited hours, so review them in advance so you don’t schlep over there and end up disappointed:

Mon-Fri: 9am-5pm
Saturday: 9am-2:30pm
Sunday: Closed

And if you’re already a “Mazzaro’s Adult” (not quite the same as a Disney Adult, am I right?), let me know what your can’t-miss favorites are for my next visit, whenever that might be.

Summer House on the Lake

My latest review is of one of the newest restaurants to open at Disney Springs, the part of Walt Disney World devoted to shopping and dining, where you don’t have to pay a hefty admission fee or even pay for parking. We end up out there a couple times a year, often to meet visiting friends, but this trip was just a daytime date with Dr. Professor Ma’am, my beautiful and brilliant better half.

I had told her about the mid-December opening of Summer House on the Lake (https://www.summerhouserestaurants.com/disney-springs/), part of a restaurant chain that boasts “California-style cuisine and breezy beach vibes.” It also sounds like the title of a horror movie, if you ask me — at one point I referred to it as Last House on the Left. My wife’s graduate school was based in Santa Barbara, and she relished her occasional trips out there, just as I’m slowly falling in love with Los Angeles, after two visits to my new employer out there. She loves the emphasis on fresh ingredients and lighter dishes in Southern California dining, so it sounded like a restaurant made just for her. It is owned by a corporate restaurant group called “Lettuce Entertain You,” so even though I was skeptical, I always appreciate a pun.

I believe we arrived for lunch on the third day Summer House on the Lake was open. It was a huge space (I believe in the old Bongo’s location, and yes, right on a manmade lake at Disney Springs), and the dining room was full of light wood and natural light. It looked like any number of hotel lobby restaurants to me, but I can definitely see the California influence, sure!

The menu features small plates, sandwiches, tacos, and salads, as well as pastas, pizzas, and a burger, but it didn’t strike me as the kind of place to order pasta, pizza, or burgers. It also highlights an in-house bakery with plenty of cookies to choose from, lots of cocktails, and a “signature Rosé Cart.” This confirmed my suspicion that Summer House on the Lake is the kind of restaurant my beloved Uncle Jerry once referred to as a “chick place,” meaning the kind of restaurant women are the most likely to love. (He was referring to the chain restaurant Mimi’s Cafe at the time. If you know, you know.) Seated at our booth, I improvised a bit of comedy about a bunch of bros wanting to hit up Summer House on the Lake to watch the game, pound some beers, demolish some nachos and wings, and hit on moms who are “being so bad” by quaffing rosé and nibbling cookies, and my wife continued to put up with me.

Anyway, we started with ahi tuna and watermelon tostadas, which came with Hass avocado and Thai chili on crisp corn tortillas. We got a plate of five, and while they were beautiful and delicious, with the slightest bit of heat, I did not detect any watermelon anywhere.

I am a sucker for raw tuna in sushi and poke, and they were pretty generous with the tuna on these tiny tostadas. i could have eaten about twenty of these myself, easily and happily. They were my favorite thing we had at Summer House on the Lake, and I would definitely recommend them to fellow raw fish fans.

For her main course, my wife ordered a Costa Mesa salad, with queso fresco, corn, pico de gallo, avocado, quinoa, and crispy tortilla strips. She asked for dressing on the side, and while they brought her chipotle crema in a little ramekin, we were confused if the other ramekin of dressing was the lime vinaigrette from her salad or the herb vinaigrette that was supposed to come with my salad. (More on this in a bit.)
She opted to add seared ahi tuna to her salad as a protein, I guess to stick with the tuna theme of our lunch. You can see they served her a beautifully seared slab of ahi, with a gorgeous pinkish-purple center. Other protein options, all available for an upcharge, are grilled or crispy chicken, salmon (unfortunately cooked, rather than sushi-grade raw), and steak.

I figured that as long as I was at a “chick place,” I might as well get a salad too, which is a rarity for me at a restaurant. I do make and eat salads quite often at home, believe it or not! But after chuckling at the house salad called “a nice house salad” on the menu, I chose the Buena Vista Cobb salad for myself, with avocado, egg, corn, cucumber, tomato, bacon, blue cheese, and herb vinaigrette (that might have been in that ramekin on the side, or might have been completely absent). I always forget that Cobb salads are full of delicious things I like. I would make them at home, except I never have bacon or blue cheese on hand.
This was actually quite good, and the eggs were a lovely soft-boiled consistency I have tried to duplicate at home over the past two weeks. I think boiling for eight minutes produces creamy, glistening yolks like this.

After we were so good with our salads, it was time to be so bad with dessert. My wife ordered this seven-layer chocolate cake with vanilla chantilly cream. I wasn’t terribly interested in it, so I didn’t even try a bit. She said it was just okay.

After we paid our check and left, we discovered the cookie bar in the front of the restaurant, with huge cookies on display behind a glass counter. If you have tried the cookies from Gideon’s Bakehouse in Orlando’s East End Market or at Disney Springs, these are along the same lines — huge, decadent, chewy (a little under-baked, which I prefer to over-baked), and ridiculously rich. We got three cookies to go, which we enjoyed at home later. According to her, they were better than the chocolate cake, but so rich and heavy that they were almost too much.

My wife chose a chocolate chip cookie topped with chunks of their brown butter crispy rice treat, which are essentially posh Rice Krispies treats. They also sell the treats separately, but didn’t have any when we were there. It was good, because how could this not be good?

She also chose this fudge bomb cookie, a moist and chewy sugar cookie topped with thick, rich, fudgy frosting. I ended up eating most of this later, because she didn’t like it as much as she expected to. It reminded me a bit of a classic New York black and white cookie, only the cookie was more buttery and less “cakey,” without that slight lemony flavor, and the frosting was softer and lacking that glossy shine. If we return, we would try different cookies next time.

But on a rare occasion when I chose a dessert for myself, the lemon cookie did not disappoint. My wife lacks my obsession with citrusy desserts, but this had a nice, bright flavor and a slightly tart tang to balance the buttery richness and the sticky sweetness of the glaze. Like the other cookies, it came close to being too much, but I liked it much more than the other two. It tasted like a perfect summery confection, perfect for a summer house on a lake. But at the end of the day, I would sooner choose cookies from Heartsong Cookies, baked by the delightful Kathy Paiva, than any of these.

I also don’t know when and if we will return to Summer House on the Lake. Over my 19 years in Orlando, I’ve eaten at most of the restaurants at Disney Springs and certainly had good meals, but nothing ever bowls me over, knocks me out, leaves me raving and craving more there. I’m glad we tried a new restaurant, and I absolutely recommend Summer House at the Lake, especially to my female readers in search of a “chick place.” That said, whenever my wife and I end up at Disney Springs again for a concert at the House of Blues or meeting out-of-town friends, we would probably try something new next time.

D’Amico & Sons Italian Market & Bakery

After a long wait (which probably felt much longer for the owners than people like me looking forward to the opening), D’Amico & Sons Italian Market & Bakery (https://www.facebook.com/profile.php?id=100093695793933) has officially soft-opened in the Oviedo Mall. Sometimes I go to the Regal movie theater in that mall, and it desperately needs something else to keep bringing people in. I am pleased to report that D’amico & Sons should flourish there, if the enthusiastic crowds on the second day of its soft opening continue. Its hours are 7 AM to 7 PM, Monday through Saturday, and 7 AM to 3 PM on Sunday.

I am thrilled to have another Italian market in town, especially one that is much closer to me than my beloved Stasio’s and Tornatore’s. It is a much larger space than either, having completely refurbished the old Chamberlin’s health food store, bright and clean and spacious, with plenty of natural light and ample parking. There is even a covered patio with tables under an Italian flag awning, for those who want to enjoy coffee, gelato, pastries, and sandwiches on the premises.

Like any good Italian market, you can order a variety of coffee drinks. I am happy to see any locally owned and operated coffee shops to combat the Starbucks stranglehold.

There is a gelato counter too, although it was too crowded today to get a photo of it. It looked like they might have twelve or 16 different flavors, and I’m sure my wife and I will work our way through them eventually. Of course I like ice cream (who doesn’t?), but I like gelato even better. I prefer the texture, the intensity of the flavors (especially fruity flavors), and somehow, it is even healthier (or less unhealthy, if you will).

When I arrived around 12:30 on its second day open, there was a long line just to get up to the bakery counter. I managed to snap this shot of beautiful macarons and pastries in a glass case, but there were other cases to behold on each side of it, with cakes to the left and cookies to the right:

Here is another vertical refrigerated case full of gorgeous gelato cakes: chocolate raspberry, triple chocolate, and pistachio.

I ended up bringing home two lobster tail pastries that were so flaky and crispy — the top one filled with rich Bavarian cream, and the bottom one filled with cannoli cream and tiny chocolate chips. Below that are two zeppoli, fried pastries dusted in powdered sugar. Those were my wife’s favorites.

They also sell these Italian wedding cookies and black and white cookies, which I highly recommend. I have bought this brand of black and white cookies before (Bakery Boys of New York), but I brought home the Italian wedding cookies because she loves those, and she was really happy with them. I don’t think they sold individual Italian wedding cookies at the cookie counter, but one would not have been enough!

There are plenty of savory foods to choose from too, including golden-brown arancini, rice balls coated in bread crumbs and lightly fried, for a texture that is crispy-crunchy on the outside and soft and yielding inside. If you’ve ever had a papa rellena from a Cuban cafe or bakery, these are similar, but with rice instead of mashed potatoes inside. There are original, cheese, and cheesesteak arancini to tempt you. D’Amico & Sons definitely have a lot of balls.

I brought an original rice ball home for my wife. The thing is the size of a baseball!

A butcher case of fresh sausages was tempting, but I passed on this first visit. I’ll definitely be back to try some.

They also offer pizzelles, which are pizza-like flatbreads, sold by the slice (and possibly also whole). They looked great, but I treated myself to a pizza yesterday and still have leftovers.

You can also get sandwiches made to order, and I took great care to get a legible photo of the hanging menu, since it is not listed on the Facebook page yet. Right-click this image and open it in a new tab for a larger, more legible photo.
I was really surprised they don’t offer a traditional Italian sub with salami, ham, and other deli meats, plus the typical provolone cheese, veggies, and a vinaigrette, so I ordered what seemed like the closest approximation: the Italian Cubano, with Boar’s Head prosciutto Riserva, porchetta, Swiss cheese, pepperoncini peppers, tomato, deli mustard, and Boar’s Head Pepperhouse Gourmaise (a really good mayo-based condiment) on a sub roll. It was ready pretty quickly, despite how slammed they were at the deli counter.

This is the Italian Cubano sandwich, unwrapped back at home. I would have preferred the pepperoncini peppers to be sliced or chopped rather than whole, but at least they removed the stems. The bread, prosciutto, and Pepperhouse Gourmaise really made this sandwich, but it was a little light on ingredients, and the bread was not fully sliced all the way across, so the ends didn’t have any of the good stuff on them. I didn’t get a taste of the porchetta by itself, but at least I saw it in there. I wonder if they would consider getting a sandwich press for more of a traditional Cubano experience.

I would absolutely try other sandwiches from here, even if they’re not going to dethrone Stasio’s (and my favorite sandwich in the city, the namesake Stasio) anytime soon.

There is a separate counter next to the gelato for ordering fresh-baked bread, and I wisely bought two different loaves to bring home. The sub roll was great, but this sesame seed-studded semolina loaf was even better — warm and fluffy inside, crackly crust outside, and so wonderful when spread with some of our room-temperature butter back at home.

I also bought a pull-apart olive batard, which didn’t have a crunchy, crackly outer crust, but was also warm and fluffy and full of salty, chewy, pungent black olives, baked in. I’m not the biggest olive guy in the world, but I like them as olive salad on a muffuletta sandwich, and I liked them in this bread. My wife really loved this one, and olive her.

Over by the pizzelles, there is a refrigerated case brimming with different Italian cheeses, including ricotta, fresh mozzarella, and even some delicious-looking smoked cheeses. I abstained this time, but I’m glad to know they have all this variety.

And since I am infamous for documenting my love of sardines with my ‘Dines List reviews, I could not leave without a can for this Cuoco brand Seasoning for Macaroni with Sardines. I’ve made the Sicilian dish pasta con le sarde before, with fresh fennel, but I look forward to trying this ready-made combination of sardines, oil, fennel, onions, raisins, and salt the next time I cook up some high-quality imported pasta. Of course I will review it in a future installment of The ‘Dines List! Good for Kaley Cuoco for choosing to diversify, selling sardine seasoning while still performing the animated voice of Harley Quinn. Beauty, talent, and business savvy!

While D’Amico & Sons does not have a full-service Italian restaurant next door like Tornatore’s (probably my favorite Italian restaurant in Orlando), and while the sandwiches may not be Stasio’s quality just yet (definitely my favorite sandwiches in Orlando), Central Florida’s newest and most spacious Italian market, bakery, cafe, and deli is already off to a terrific start, and Seminole County residents are lucky to have it. I know I am. I strongly encourage all my regular readers to make a pilgrimage out here ASAP and consider getting Christmas and New Year’s Eve goodies for any entertaining you have planned. Heck, Hanukah celebrators should find a lot to love here too!