Margarita Madness At The Purple People Bridge : May 17th

Young Buck Deli to Open Brick-and-Mortar Store, Commissary Kitchen in Over-the-Rhine

The deli will offer a menu of eight to 10 sandwiches, along with the opportunity to build your own.

Jan 18, 2024 at 3:53 pm

Sandwich from Young Buck Deli Photo: Young Buck Deli

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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.”

Crown Restaurant Group to Open New Concept at The Foundry Downtown: While CRG hasn't announced a name for the new restaurant, it says the concept will feature the group's commitment to from-scratch values.

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.

Slideshow

The Hottest New Restaurants and Bars in Greater Cincinnati

Razzo1201 Broadway St., Over-the-RhinePendleton welcomed a new pizza and natural wine bar in the former Boomtown Biscuits & Whiskey space this October. Razzo, which means “rocket” in Italian, is owned by Michael Guilfoil and Christy Wulfson, the team behind Bar Saeso and the Airbnb The Carriage House. Wulfson and Guilfoil created a cozy, neon-lit space with a bar, dining room and patio. The Italian menu, featuring Roman-inspired pizzas (a pan-baked version known for its rectangular slices and interesting toppings) and natural wines by the glass, plays into the Italianate architecture around Pendleton and the neighborhood’s European feel, as well as the team’s personal love of Rome. You’ll also find various pasta dishes on the menu and gelato for dessert.

Atwood Oyster House1220 Vine St., Over-the-RhineAtwood Oyster House opened in November in the former PearlStar location. Featuring a menu focused on oysters and seasonal seafood, Atwood is helmed by executive chef Seth Ridgill, who most recently worked under chef Hideki Harada at Kiki College Hill, and pastry chef Kayla Hunley, formerly of Pleasantry. Ridgill’s menu is playful but elegant, characterized by a Southern accent and rooted in French technique. Hunley, meanwhile, is behind the restaurant’s full dessert menu and also collaborates with Ridgill to introduce creative concepts to the savory side of the menu. Atwood also has a full bar, which serves a diverse menu of classic and creative house cocktails. The wine list features 16 wines by the glass and 80 bottles, all of which were selected to complement the restaurant’s seafood and vegetarian dishes.

Second Story100 W. Sixth St., #2, CovingtonCovington’s Second Story bar, the latest vision from Lost Co., is an artistic, Southern Gothic oasis for every sort of reveler. Like its sister bars Somerset and Alice in Over-the-Rhine, Second Story leans into Lost Co.’s fanciful designs and concepts. The bar’s main space is a large room with stylish and comfortable seating, dazzling chandeliers and hand-painted murals, complemented by large windows. It also brings some garden vibes indoors, featuring a giant artist-created tree “growing” behind the bar that houses bottles of spirits. Second Story also treats its cocktail menu like a conduit between the bar's three pillars — conversation, art and music — to make all three work together. On the menu, patrons will find cocktails with a variety of bases, not leaning on any one spirit too much. Drinks are made with housemade syrups and housemade tonic and feature amari, which are herbal liqueurs that typically come from Italy and France. There’s even a housemade version of “Fireball” cinnamon whiskey. And like the views through the windows in the main space, the cocktail menu will change seasonally, offering guests fresh experiences with multiple visits.

Golden State Tacos704 Wooster Pike, Terrace ParkThink fresh and juicy produce, laid-back vibes, “sensational” margaritas — and octopus. That’s just a dash of what you’ll find at Golden State Tacos, a new Terrace Park restaurant that’s serving California-Mexican cuisine in an inviting, neighborhood atmosphere. Co-owner Daniel Wright says Golden State Tacos is a casual, family-friendly restaurant with a “fun and bright” menu that doesn’t take itself too seriously. That fun and bright menu features various takes on Southern California staples like fish tacos, fresh and crunchy salads, hand-squeezed juice, esquites (street corn), nachos and carne asada. And while the adult menu will satisfy parents, Golden State Tacos also offers a kids’ menu for the little ones, and the retro Spartanette camper on the patio will soon offer s’more kits for kids (and perhaps nostalgic adults as well).

Alive & Well3410 Telford St., CliftonSpirit-forward cocktail bar Alive & Well opened in Clifton’s Gaslight District in August. Owner Andrew Salzbrun says the bar provides an “out of the norm” Ludlow experience, blending the grandeur of the building’s historic Art Deco façade with a punk-rock ambiance. The drink menu features a curated selection of top-quality spirits, as well as cocktails and wines. Salzbrun says the bar is also partnering with other neighborhood establishments, like Two Seven Two Bakery, Graeter's, Silverglades and Al's Delicious Popcorn to offer a snack menu.

Baru595 Race St., DowntownThis elevated sushi and cocktail concept places most of its focus on its atmosphere and unique menu, all centered around its bar, which has been strategically placed to be the focal point of the restaurant. The idea behind Baru is stay-and-drink sushi, inspired by izakaya, which are beloved Japanese establishments where guests can stay, drink and unwind long into the night. Its menu is sophisticated but approachable, with fresh fish flown in daily, American and Japanese wagyu and shareable items. It also offers omakase meals, where guests leave dining decisions up to the chef.

The Red Leprechaun20 West Freedom Way, The BanksIreland came to The Banks this fall with the opening of The Red Leprechaun. The concept is led by the Fishbowl at The Banks team, and owner Daniel Scott partnered with chef Brian Duffy from the Spike TV series Bar Rescue to create the menu. Scott describes the spot as a traditional Irish pub with a modern flair, from their menu to the live music. The menu is a mix of Irish fare — think fish and chips, shepherd’s pie and a traditional Irish breakfast complete with bangers and black and white pudding to help soak up all the Guinness from the night before — and American (and Cincy-style) dishes like chili cheese fries and burgers. But unique to The Red Leprechaun is the vintage bar, complete with stained glass and imported from Malahide, Ireland. It was built in 1957 and stood for 62 years until 2019 and was refinished for the pub’s opening.

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About The Author

Katherine Barrier

Katherine Barrier is a graduate of the University of Cincinnati’s journalism program and has nearly 10 years of experience reporting local and national news as a digital journalist. At CityBeat, she oversees the digital and social media strategies, edits web and print content and writes for the dining and arts...