A new sandwich shop created in collaboration by two of Greater Cincinnati’s culinary gems is now open in Mariemont.
Alveo is a joint venture by Randy Sebastian of Blue Ash bakery Sebastian Bakehouse and Andy Tanner of Parisian Pantry, a local gourmet food retail company. The duo says the name is derived from the alveograph, a tool that measures dough strength.
The sandwich shop specializes in Roman-style Italian sandwiches made with its signature schiacciata, a chewy yet airy flatbread with crispy edges. Tanner and Sebastian say the bread is baked fresh each morning.
In addition to fresh bread, sandwiches are also crafted with thoughtfully sourced meats, seasonal produce, slow-made condiments and spreads. The menu offers a selection of seven sandwiches, including the La Classica (prosciutto, fresh mozzarella, pistachio basil pesto, tomato conserva, arugula and lemon oil), L’Alveo (mortadella, stracciatella cheese, pistachio crema and arugula) and El Diablo (spicy coppa, stracciatella cheese, pecorino, arugula, fennel and chili oil).
The menu also features a variety of Torres Selecta potato chips; soft drinks, including Italian sodas; and cookies from Sebastian Bakehouse. You can see the full menu here.
Alveo is currently open Monday through Friday from 10 a.m. to 4 p.m. and is located at 6816 Wooster Pike in the Mariemont Strand. Learn more here: eatatalveo.com.
This article appears in Jun 25 – Jul 8, 2025.