A Bolo Levedo is a Portuguese bread, specifically from the Azorian islands off the coast, where risen dough balls are cooked on a griddle, without ring molds, through and through. The dough is similar to brioche, eggs, milk, flour, butter and the final product looks similar to an English muffin, has a similar flavor to a Kings Hawaiian Sweet Roll with a fluffy, buttery texture. They are a staple of southern New England coastal towns. Jen’s Pastries makes our bolos.

A long submarine style sandwich. Usually toasted, but it varies from area to area. The term is commonly used in Southern New England, and sometimes more specifically refers to a baked Italian style sub.

We do not have turkey, we cook chicken thighs in a similar way that deli style turkey is cooked, has the same texture and is sliced thin, tastes like chicken.

Our “House” method on the Italian Grinder is Hot, meats, cheese and bread in the oven and baked for about 7-8 minutes.

Yes we do steam the meat and cheese on these sandwiches, but they are not “hot” sandwiches, but the cheese is melted and the meat isn’t cold. The steaming brings out flavor and texture in the cheese and meat, but will no longer be hot when you get your sandwich.

Giardinera refers to pickled vegetable medley with cauliflower, bell pepper, celery, carrot, onion & radish. We use Choi’s brand, a local company known for their Kim chi. We add Mama Lils peppers and pepperoncini pepper rings to our mix. It’s pickly, a little spicy, kind of salty.

Fig, made in house with figs, obviously, by Morgan.

Yes, it is a latte, made with espresso and contains a simple syrup with chicory and vanilla.

Science cheese is a liquid cheese sauce we make in house using swiss, provolone and mozzarella. Sodium Citrate is used as an emulsifier/binder, similar to how Americal Cheese slices are made.