Parrino?s Italian Deli seeks its slice of downtown

J. Parrino's Pasta House and Bar is returning to downtown Springfield; this time in the form of a deli.

Parrino's Italian Deli, set to open in January at 301 South Ave., is a project of Ken Rigby, owner of J. Parrino's on Battlefield, and two partners, Dan Edwards and Paul Epps.

It has been more than seven years since the restaurant left downtown with the closing of the Heer's building. And according to Rigby, it was only a matter of time until it returned. In this incarnation, though, he is trying to fill what he sees as a need for downtown.

"There's just not a real authentic deli in town, so that's what we're shooting for the big-city type feel," Rigby said.

The menu will feature salads and some pastas, but its focus will be sandwiches "big sandwiches," Rigby said.

"The big-city, overstuffed type of sandwiches," Edwards added.

Desserts will include cakes, cheesecake, Italian wedding cake, cannoli, Italian ice, tiramisu and ice cream.

While food is definitely the focus, Rigby said the deli also will carry other small items that are needed in the downtown area.

"It's going to be kind of like a convenience store also like an old drug store," he said, with candy bars, sodas, magazines, lottery tickets, over-the-counter medicine, packaged liquor, milk and cigarettes available.

"We just thought it'd be a good idea," he added. "We're not going to be a grocery store ... just small items."

There also will be a "marketplace" to buy the lunch meat, cheese, bread, pasta, oil and sauce used by the deli, Rigby said.

Another unique feature will be the deli's hours. Edwards said plans are for later hours on the weekend.

"We're also going to do after-bars (hours) Thursday, Friday and Saturday nights," Edwards said. The deli will stay open those nights until 2:30 or 3 a.m., he said, to serve the bar crowd and bar employees. Monday through Wednesday it will open daily at 10:30 a.m. and close at 9 p.m.

Edwards said the goal is to reach different customers at different times of day. "At lunch time we expect to have all the business workers come on in, and nighttime, late night especially, it will be mostly college (students)," Edwards said.

To further expand their customer base, Edwards said catering, especially for downtown office buildings and luncheons, will be available. He said the space could be rented for private parties, as well.

Renovations, headed by Epps, have begun on the corner building at South and McDaniel.

Thus far, the ceiling has been raised from 8 feet to 14 feet, and all of the inside brick has been exposed. The next step will be to install kitchen equipment, Edwards said.

The 2,000 square feet of space, which the partners lease from C. Arch Bay Company, will seat about 50 to 60 diners. There also will be a couple of outdoor tables, Edwards said.

Rigby said the deli plans to simply fit into the downtown scene.

"There will be a few pasta items, but we're not trying to compete with Nonna's right across the street," Rigby said. "This is basically a sandwich shop. We're just trying to find something that doesn't exist down here."