By Hugh Nolde

The latest addition to Museum District dining, Antonelli’s Deli, is serving Richmonders with Italian-style deli sandwiches on their staple house bread. Located at 3401 Patterson Avenue, next to Albert Hill Middle School, the deli has already gained popularity among people all over the greater Richmond area. Opening at 11:30 a.m four days a week, the deli has been frequently selling out of sandwiches in the early afternoon, well before their closing time of 4:00 p.m.

Sign outside of Antonelli’s Deli.

The deli’s early success and high demand can be attributed to owner Taylor Antonelli’s esteemed reputation in Richmond dining. Antonelli has been working in restaurants for the majority of his life. In 2005, Antonelli joined the Superstars Pizza staff as a general manager and later bought the company in 2020 with another partner. Shortly after his ownership began, Antonelli opened FiftyOne Pizza, a mobile wood-fired pizza kitchen, under the Superstars brand. Through his success with these two restaurants, Antonelli became a familiar name in Richmond dining. As the deli’s founding spread through social media and word of mouth this summer, its opening became highly anticipated. It was no surprise that on Aug. 19, when the restaurant officially opened, there were lines around the block. What was surprising, however, was that these lines continued for weeks after the deli’s opening. In an interview with Richmond Times-Dispatch, Antonelli described the traffic as “incredible.”

Patio and front of Antonelli’s Deli.

Almost as special as the sandwiches themselves is Antonelli’s location. Antonelli himself grew up in the Museum District and attended Benedictine College Preparatory on North Sheppard Street before the school moved out of the neighborhood to Goochland County. He later graduated from Virginia Tech. In an interview with Style Weekly, Antonelli said, “I have always been drawn to the building.” The building had been a clothing cleaning and repair shop before it came on the market during the pandemic. 

After its sale, Antonelli kept reaching out to the owner until he was able to lease the building. Antonelli redesigned the interior of the building to accommodate the new kitchen and a seating area for customers. The deli now consists of a cashier counter with an open view through to the kitchen and a small room with a seating and dining area. However, the majority of the deli’s seating is outside the front of the building, where there is a large fenced-in patio with plenty of shaded tables. The small size of the deli adds to its local and personal feel. 

Currently, Antonelli’s offers six signature sandwiches, as well as three different types of personal-size pizzas, which they call “pizettes.” Each sandwich consists of an Italian-American blend of ingredients served on their house bread. The bread’s creation was a long process of experimentation to find the perfect bread for their sandwiches. The mastermind behind this process was Richmond baker and musician Giustino Riccio. 

Antonelli’s house bread. Photo Credit: @antonellisdelirva via Instagram.

Antonelli and Riccio’s partnership began when Antonelli reached out to him, asking Riccio if he would be interested in partnering for FiftyOne Pizza. With their successful partnership, Antonelli knew he was the perfect candidate for help in starting the deli. In his interview with Style Weekly, Antonelli said that he tasked Riccio with creating a bread that had a slight crunch to the crust and soft, slightly chewy interior. This bread was to be the backbone of each signature sandwich, making it a true staple to the deli. After many attempts, Riccio perfected the bread, satisfying both his own desires and Antonelli’s.

When I visited Antonelli’s for the first time with my family, the bread instantly stood out to me. As we were enjoying our sandwiches, my mom, Haley Nolde (‘92), said, “I love the bread; it has a crispy crust on the outside with a soft and slightly chewy interior.” She then added, “It’s expertly shaped. It seems to be shaped to hold the contents of the sandwich perfectly within it.” The bread has been repeatedly praised in multiple reviews and seems to contribute largely to the restaurant’s identity. Riccio revealed that in the store’s future, they may offer alternate bread options or specials, but for now their praised house bread remains a constant.

When my family and I visited Antonelli’s, we were thoroughly impressed. We tried three of their signature sandwiches, including the Mira, Milo, and Rome. The Rome is a traditional Italian-style sandwich with genoa salami, capicola, mortadella, sharp provolone, vinaigrette, onion, and banana peppers. The Mira is a turkey-based sandwich with smoked turkey, sharp provolone, pickled red onion, dressed arugula, and Duke’s mayo. The Milo is a toasted sandwich with house-made meatballs, fresh melted mozzarella, marinara, and pecorino romano. Each sandwich offered a different flavor profile and was perfectly crafted. The ingredients in the sandwiches complemented each other, creating an excellent blend of flavors and texture. “Everything tastes fresh, and the flavors all work incredibly well together,” said my mom. Although we thoroughly enjoyed every sandwich, we all agreed our favorite was the Mira. The dressed arugula was a touch that set the sandwich above the rest.

The Mira.

The Milo.

The Rome.

Antonelli’s Deli is a new addition to Richmond dining that will certainly become a frequent visit for many. The neighborhood deli has a welcoming environment, and an experienced staff that will ensure its success. More is to come to Antonelli’s, as they expand and create more menu items. But one thing is for certain: Antonelli’s house bread will remain.

All photos by Hugh Nolde except where noted.