A Cincinnati delicatessen pop-up will be making a new home in Over-the-Rhine with its first brick-and-mortar storefront.
Cincinnati culinary couple and butcher/chef duo Brian and Caitlin Young, who met on the set of season 16 of Bravo’s Top Chef, will bring their Young Buck Deli to the former Holtman’s Donuts shop on Vine Street. They’re also partnering with Crown Restaurant Group (CRG) to double as the group’s butchery and pasta commissary kitchen.
“We feel very lucky to have landed this prime location for our business,” Caitlin said in a press release. “It’s such a vibrant part of Vine Street and we’re eager to contribute to all the great things happening in OTR. My kids grew up visiting Holtman’s here, so I have a personal connection to the space and I’m excited to bring new life to this storefront and activate these big windows with our very own concept.”
The Youngs’ formal relationship with CRG, which owns local culinary favorites like Crown Republic, Losanti, Five on Vine and more, and its owners, Anthony Sitek and Haley Nutter-Sitek, began in late 2023 when Brian began working as executive chef for the group. Young Buck also recently held a pop-up residency at Crown Republic over the holiday season.
“We have always been close friends with Brian and Caitlin, and we are thrilled to partner with them on this concept and for them to be a part of the Crown family,” the Siteks said in the release. “This is an amazing opportunity that is truly beneficial for all involved. We pride ourselves on being a from-scratch company and having this space for butchery and pasta-making will allow us to elevate this aspect of our business. Likewise, the cross-utilization of the product between Young Buck and our other restaurants is great for the deli.”
Young Buck Deli aims to approach the traditional sandwich shop from a chef’s perspective, with items made from scratch as often as possible. Lunch meat, bread and accoutrements will be crafted in-house using fresh and seasonal ingredients. The Youngs will offer both a menu of eight to 10 sandwiches, like their Chicago Hot Italian Beef, Italian Cold Cuts and the Vermonter, along with the opportunity to build your own sandwich.
“Though I’ve had the privilege of working in and helping open many fine dining establishments over the years, I’m excited to hone and share my butchering skills,” Brian said. “Caitlin and I make a great team — she’s the baker and I’m the butcher. My culinary work has always been focused on precision, education and knowledge, while Caitlin tends to gravitate toward memory-evoking dishes that have some sort of emotional connection. Our individual culinary styles are very complementary.”
The 1,100-square-foot space is currently undergoing renovations. Young Buck is partnering with local firm Dust Village on the design. When it’s finished, the space will feature some barstool seating around the perimeter for those who want to dine in. There will also be an indoor walk-up window that will allow guests to observe the butchery process during the day. In the evening, the deli will be used to make CRG’s pasta, which passersby will be able to watch from an exterior window after hours.
The Youngs plan on having the deli ready to open in the spring. When it opens, Young Buck will operate every day except Sunday from 8 a.m. to 3 p.m. or sellout. Breakfast sandwiches will be offered from 8-10 a.m. with offerings like a bacon, egg and biscuit sandwich, a pancake sandwich and more.
Young Buck Deli, 1332 Vine St., Over-the-Rhine. More info: youngbuckdeli.com.
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