Cousin Vinny’s to Open First Brick-and-Mortar

“Cousin Vinny’s sandwiches are made from scratch and always live up to our motto. Good Mood, Good Food!”
Photo: Official

After working as a delivery- and takeout-only business, New York-style deli brand Cousin Vinny’s Sandwich Co. will be serving its sandwiches, salads, and more in its first brick-and-mortar home. Cousin Vinny’s will open at 1331 W Cass Street, near the University of Tampa.

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“We’re super excited,” co-founder and Head of Operations Russ Leone told What Now on Thursday. Leone co-founded the concept along with Chef Vinny Adriotti. “This is the perfect way for us to give back. Most of our partners went to UT, and we’re happy to be paying homage to the area we love so much.”

The Cousin Vinny’s menu features sandwiches like the Mambo Italiano (soppressata, prosciutto, capicola, eggplant cutlet, mozzarella, roasted red peppers, house-made pesto aioli, lettuce, tomato, onion, oil & vinegar) and the Park Avenue (homemade Italian shredded beef, fried onion strings, mozzarella, truffle mayo). Leone says the menu will keep the hits while adding a few updates, including focaccia sandwiches, pasta dishes, and more salads.

“Cousin Vinny’s sandwiches are made from scratch and always live up to our motto. Good Mood, Good Food!” says the brand’s website.

The location is currently under construction, and it’s not known yet how many people it will seat. In addition to dine-in, Cousin Vinny’s will, of course, continue to service the delivery and pickup orders with which it has built its growing fan base.

Keep up with news of the opening by following @cousinvinnyssandwichco on Instagram.

Neil Cooney

Neil Cooney

Neil Cooney is a freelance writer. He has received an MFA in Creative Writing from Syracuse University, and his work has been published in the Masters Review. He lives in Nashville, TN, where he spends his free time cooking Korean food and studying chess.
Neil Cooney

Neil Cooney

Neil Cooney is a freelance writer. He has received an MFA in Creative Writing from Syracuse University, and his work has been published in the Masters Review. He lives in Nashville, TN, where he spends his free time cooking Korean food and studying chess.

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