While Vincent Tartamella bags breakfast sandwiches and shuttles egg platters to guests in his small dining room at Vincent’s Deli, the calls start rolling in for pizza. “Hello Vincent’s!” Tartamella says in a sing-song greeting into the phone. Along with an order for a bagel with jelly comes a request for a rice ball parmigiana and a personal pan pie. 

In fact, by opening time at 7 a.m., patrons can get their morning carbs delivered by a slice or eggplant parm roll rather than the traditional means of a bagel, toast or muffin. And while Vincent’s sells all of those items, it carries with it an interesting story as well.