The News Herald (Willoughby, OH)
Chef-owner expands business to East Side
The purposeful mispronunciation serving as the name of the new deli shop is the first thing that sinks in.
The purposeful mispronunciation serving as the name of the new deli shop is the first thing that sinks in when speaking of the new business at 651 E. 185th St. in North Collinwood.
“It’s unique, absolutely,” said Prep Manager/Coordinator Sal Caronite of the colloquialism. “It’s something fun that Randy came up with and decided to use. It definitely gets attention.”
Randy Carter, chef-owner of Jack Flaps Urban Breakfast Shoppe in Ohio City and Jack Flaps Luncheonette downtown, began operating his new joint, Sammich, in early May, and his desire for expansion hasn’t ceased.
“As a chef, I’m always looking to mix things up,” he said, adding he plans to introduce elements of New Orleans-based food down the road. “Everyone wants to be involved in something fun and cool in business. I want to keep searching for the next thing to explore because, to me, a restaurant, no matter what kind, belongs to the people.”
With plans to casually and whimsically rotate the “main event” (menu) at Sammich — the place currently serves eight items with an option to build your own, plus “undercards” (sides) — Carter also uses his deli, at the 6,800-square-foot former Old World Meats and Euclid Fish location, as a supplier/ commissary kitchen for his other two spots.
“Space at Jack Flaps and the Luncheonette was too limited,” said Caronite. “Space issues and prep schedules were really a concern at both locations. This space is perfect, though. Randy really busted his butt to get this place. He grew up out this way and wanted the business to have an East Side presence.
“This is an old building with a lot of history. It’s good though. It was dormant for two years. Our launch took a little bit longer than we expected, but everything turned out well. We added new coolers, painted, switched stuff around and got a smoker up and running. We can do anything in here — ham, turkey, pork belly, pastrami, roast beef, corned beef, you name it. Randy always knew we could figure this out.”
Sammich also will explore butchering and sausage production on site as time goes on.
A first walk into the building, along with an initial glimpse of the menu, it’s crystal clear Carter is a boxing and MMA fan, with fight cards, photos and promotional materials adorning the walls, in addition to rock music imagery.
With “sammiches” named for various fighters — “Gorilla” Jones — smoked ham, slaw, bacon and cheddar; Jerry Hackney — cilantro chicken salad, mashed avocado, lettuce and tomato; Marciano — capicola, salami, lettuce, tomato, tomato vinaigrette, onion, pickled cherry peppers and provolone; and Cung Le — Vietnamese sausage, roasted pork, kimchi jalapeno and cilantro — Carter’s colorful, signature fare adequately makes an impression.
In addition to the “sammiches,” the business also sells items such as olives, piquante peppers, bananas, onions, potatoes, olive oil and chips. Meat orders by the pound can also be purchased.
“We’ve done well, the storefront has people recognizing us,” Caronite said. “Companies have been buying for their offices. Businesses have been great and welcoming, and the neighborhood has been awesome. They’re really open to what we’re doing. A lot of people are sick of the chain restaurants — they want something made.”
Carter, a Lakewood resident who’s married with two children, said he envisions Sammich as a fullscale market in future days.
“This summer is too early, but one day that’s what I want this place to be, a local food produce establishment. The sandwiches are just the first aspect. I want to give this neighborhood what it wants. This is what I was looking for, a production facility. I found other spots that were cheaper, but I knew this is where it was. I grew up in Eastlake and I’ve always thought of bringing something to the East Side.”
With no “formal” culinary training, Carter said he eschewed the big schools, deciding to attend the “School of Hard Knocks” and learn on the spot from dedicated professionals who shared his passion. Not bad for a guy whose been requested to prepare dishes for professional baseball teams, most recently June 29 when the Texas Rangers were in town.
“I started washing dishes in 1991. I was in and out of the area and in 2009 I came back. Previously, I was in St. Louis for nine years. I learned a lot of Creole (style) cooking from chefs and others when (Hurricane) Katrina hit because many people came up to St. Louis in the wake of the storm. I’m actually going to New Orleans later this month for a refresher.
“I’m glad I went the way I did,” he said. “It took me longer to move up the ranks, but it was worth it. I know guys coming out of culinary school that are $60,000 in debt with loans. I’d rather use money to get things done, learn every day in restaurant settings and eventually scale things up. It allows me to continue to use my creativity and share it with everyone.”
Sammich is open Monday through Saturday 11:00 a.m. to 6 p.m. Call 216-3506888.