Sauce Magazine – Jovick Bros. Deli opens at Westport Plaza in March

By on January 27, 2022 0

Jovick Bros. Deli opens at Westport Plaza in March

Jovick Bros Delia booming sandwich, will open March 1. Located at 510 W. Port Plaza Drive in the Westport Plaza complex, the restaurant will replace Dino’s Deli.

Operating partner Casey Jovick is a seasoned restaurant industry expert with approximately 18 years of experience as a butcher, pit master, and most recently, spice connoisseur. Jovick also runs Jovick Brothers Spice Blends, which launched in early 2019, a passion he carefully cultivated in his time. Nick’s pub, Pappy’s Smokehouse and Sugarfire Smoker. Customers will be able to purchase Jovick’s range of spices in his restaurant.

“I wanted to do a sandwich shop — a cool, funky family joint,” Jovick said. “It’s always been a dream of mine [and] I have looked at a lot of real estate over the past three years. The universe gave me an opportunity [so] why don’t you follow your dreams, you know?

The menu will include an assortment of deli sandwiches, soups and salads. Jovick also experiments with various spices and sauces for a bit of spice, namely a Buffalo Roast Chicken Thigh Sandwich and Cajun Turkey Dip. Additionally, the restaurant will offer a myriad of vegan options, such as a mushroom cheesesteak with homemade cashew cheese sauce and, possibly, a plant-based meatball sub.

“Eventually, I want to put a small smoker in front and [make] all my own deli meats,” Jovick said. “We just do what we can to open up and then slowly incorporate things as we go. It’s cool to be part of this creative process.

The 1,500 square foot restaurant seats approximately 30 people inside and there are another 30-40 seats outside between the front and side patios. Hours of operation will be 10:30 a.m. to 2:30 p.m. Monday through Friday. Jovick also hopes to use the patios for happy hour on Thursdays and Fridays when it’s warm, accompanied by live music, once he gets a liquor license. It plans to offer wine and beer from local makers. “I can probably make sangria, small pasture boards, or finger foods in one bite,” Jovick said. “It’s just going to be a cool, mom and pop hangout.”

As Jovick embarks on this new chapter, he will continue to uphold a key asset he has followed throughout his tenure in the restaurant industry: consistency. From maintaining food quality – even in high-volume operations – to engaging with customers, Jovick’s meticulousness has been integral to his success.

“I like getting to know people; I love getting to know my clients,” Jovick said. “Top notch customer service is the name of the game – it’s what I love most about the industry.”