Bottega Bandito, Prospect’s new daytime deli, is taking shape.
Slated to open this month, Bottega Bandito looks to continue the Italian theme that runs through Anchovy Bandit. However, the newest deli in town will not be competing with it’s older sibling next door for customers. Instead, Bottega Bandito will focus on the daytime crowd while Anchovy Bandit keeps dinner guests happy.
Serving house-made pastas and sandwiches by an ex-Hentley Farm chef, Shane Wilson, the delicatessen will also be selling the essential for a deli—cured meats, cheeses and all the goodies that go along with them. There’ll be pastries, seafood in tins, as well as pickles and preserves to take home. For those keen on a tipple, a paired back drinks menu will feature a couple of cocktails, local wines by the glass, and a fairly limited range of beers. Coffee, obviously, will also be served and be provided for by a rotating list of roasters.
Speaking to Broadsheet, Shane Wilson, executive chef of both Bottega Bandito and Anchovy Bandit, says that he likes the owner’s mission statement: inspired by tradition but not bound to it. Subsequently, you’re likely to be seeing noodles pop up on the menu next to the pasta dishes. But a little closer to what I like from a deli, customers will be able to get their meats and cheeses on sourdough bread (baked fresh in the woodfire oven next door, mind you) to take away or eat in-store.
Taking inspiration from Sydney’s Continental Deli in Newtown, the boys at Anchovy Bandit and Bottega Bandito will also be selling merch from the deli because branding is becoming more and more important these days. And t-shirts, tote bags and caps are now the cool way to get your name out on the street and be seen.
The added bonus of acquiring the space left vacant by New Nordic when it closed, is that Anchovy Bandit will expand its seating dining. Now, everybody is winning.
(Featured image: anchovybanditbar)