Augie’s Italian Kitchen & Deli

Serves Up A Plateful of Flavor

By Nancy K. Crevier

Generous portions are the earmark of Augie’s Italian Kitchen & Deli, said owners Dennis and Dennie DiBella. “The whole premise is to cook and serve the food I liked and grew up with as a kid,” Mr DiBella remarked. The restaurant is named for Mr DiBella’s late father, and it was at Augie’s side that he learned to love food and cook the Italian specialties that he hopes will put the tiny Route 25 café on the map.

That home-style cooking has made Augie’s Italian Kitchen & Deli, adjacent to the Mobil station at 286 South Main Street, a popular stop for commuters and truckers rolling down Route 25 since it opened this past summer, but there have been one or two bumps in the road for the DiBellas.

The small, bright café with seating for 15 at three tables and at a breakfast bar overlooking Route 25 had not one, but two openings this past summer. The first opening got underway on June 4, following weeks of hard work to bestow the 800-square-foot space with the homey atmosphere it exudes. White café curtain valances over the windows and a fresh coat of light blue paint create a cheerful mood. Harley-Davidson and Yankees photos adorn the walls, reflecting the interests of the DiBellas.

The DiBellas added one more beverage cooler when they took over the eatery to accommodate the wide variety of bottled drinks they sell, and upgraded the coffee area, offering regular, flavored, and decaffeinated coffee from DiMauro Distributors. A new hardwood floor and new overhead lighting are still on the “to do” list, said the DiBellas, as they continue to create a welcoming atmosphere.

But just as customers began to seek out the two-egg breakfast sandwiches, oversized deli sandwiches made with Boar’s Head cold cuts, and the daily Italian specialties, a car accident on August 9 put Mr DiBella out of commission for three weeks.

On August 27, Augie’s Italian Kitchen & Deli reopened and the DiBellas were quickly back on track and doing a brisk business. While the unexpected restaurant closure was a bit unsettling for the couple, who are new to the restaurant business, it was not debilitating, said the couple.

What keeps people coming back, said Mr DiBella, who along with employee Manuel Avila handles the cooking, is the fresh, quality ingredients that go into the made-on-premises soups, chili, and Italian sauces. Macaroni and potato salad are the DiBellas’ own recipes, as well. For dessert lovers, the giant chocolate chip cookies and rich chocolate brownies have been a big hit with customers who appreciate home-style goodness to top off a plentiful meal.

The menu includes breakfast sandwiches, bagels from Bagelman, assorted muffins and Danish, deli sandwiches bursting with meat and cheese, grinders, wraps, Italian specialties like slow-roasted pulled pork, grilled chicken Caesar salad, and roasted marinated veggies, not to mention jumbo burgers served with lettuce, tomato, and onion, and the kielbasa and ‘kraut.

All of the breads, hard rolls, and muffins are delivered daily from a bakery in the Bronx.

Sandwiches made on rolls or bread start at $5.50, grinders and wraps are available for $6.50, burgers for $5.65, sausage, onions, and peppers is $6, and the kielbasa, $4.25. A bowl of soup is $3.95 and the Italian specialties are priced at $6.95.

Two of the most popular items on the extensive menu, said Ms DiBella, are Augie’s breakfast sandwich, made with two eggs, Italian sausage, peppers, and onions, and provolone cheese on a hard roll for $3.75, and the Italian pulled pork sandwich. Pork shoulder seasoned with a special blend of herbs and spices is slow roasted and served on a hard roll with caramelized onions, provolone cheese, garlic mayonnaise, and Augie’s hot pepper relish. There is no skimping on portions, said Mr DiBella.

Other favorites include the breaded chicken cutlet parm and the roasted marinated Italian vegetables. The Italian grilled cheese pleases customers with the combination of fresh mozzarella melted over prosciutto ham and tomatoes, topped of with a tasty basil pesto.

A pickle and a side of red potato or macaroni salad is included with every sandwich order.

Winter months will feature additions to the menu, such as baked lasagna and ziti, made with Augie’s own Italian sauce, chicken vegetable soup, and the special winter soup in a zesty tomato base.

Look for picnic tables in the spring for outdoor dining, and monthly motorcycle rallies, said the DiBellas.

All of the menu items are available for take-out. Orders can be called in or faxed to Augie’s Italian Kitchen & Deli at 426-5800.

 “We’re always thinking about what’s next,” said Mr DiBella. “We cook what we like, and we hope everyone else will like it, too.”

Located at 286 Main Street in the Mobil Station building, traveling south from the flagpole, one-half mile past Sand Hill Plaza on the right, Augie’s Italian Kitchen & Deli is open for breakfast and lunch, Monday through Friday, 6 am to 2 pm, and on Saturday from 7 am to 2 pm. Closed on Sunday. For information about catering or to place a takeout order, call 426-5800.