Double the BunThere’s nothing like a good Italian delicatessen. With an array of products from the old country and a deli case stuffed with cheese wheels and lengths of salamis of every size, delis serve up atmosphere, neighborhood camaraderie and customer service that’s as alluring as the food.
Rick Adamo and Tom Coleman felt there was a void in Bend’s dining options, specifically a lack of a good Italian delicatessen. Being motivated entrepreneurs, they jumped on the opportunity and Tony’s Delicatessen was born.
Prior to starting Tony’s, Adamo and Coleman shared an office at the Bend Athletic Club and a dream: they wanted to own a restaurant of their own. Adamo was the club’s food and beverage director and Coleman was director of the managerial staff. They calculated that they had 55-plus years of restaurant business experience between them and both grew up in the food industry.
Since opening three months ago, Tony’s grinders have earned a well-deserved reputation as big, messy and delicious. The “Mario’s Meatballs” is a crusty bun loaded with juicy meatballs and Tony’s soon-to-be-famous marinara sauce. “Tony’s Cheese Steak” is a drippy delight of thin strips of lean choice steak grilled with sweet bell peppers and onions stuffed into a hoagie roll and topped with melted provolone. These are the kind of sandwiches that require three or four napkins and are worth every goopy stain.
Posted inFood & Drink
Bring a Bib
Double the BunThere’s nothing like a good Italian delicatessen. With an array of products from the old country and a deli case stuffed with cheese