Roberto Zanti, former chef-owner of Roberto’s Trattoria, has a lot to celebrate with the opening of Zanti’s Deli on his birthday on Thursday, June 8. The new deli is located within the same plaza as Roberto’s, at 181 Concord Plaza Shopping Center.
The Menu
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The restaurant will serve a range of to-go sandwiches (on French bread from Pete’s Italian Baking Company or the option of garlic cheese bread), from the meatball sub (made with Zanti’s homemade meatballs) to the Caprese sandwich (served with fresh mozzarella). All of the meats and cheeses are imported from Italy.
“I want to be a little different from everybody else,” Zanti says. “I want people, when they take their first bite, they’re gonna say, ‘Oh wow.’ That’s what I’m aiming to do.”
The deli menu also includes two specials from Taranto, Italy, Zanti’s hometown. The Panzerotto, which has a savory dough comparable to a calzone, is one of the options. It’s filled and fried with mortadella or ham, San Marzano tomatoes, mozzarella, and black olives. The Focaccina is another savory dish, served on focaccia bread with options of ham and Swiss or mortadella and salame.
Side dishes include French fries, pasta salad, chips and a soup of the day.
While to-go sandwiches can be ordered at the location, Zanti requests that customers call ahead to pre-order sandwiches during the first week, as they’re expecting high volume and implementing online ordering, which will be coming soon.
The deli will also serve prepared food to go, with such items as lasagna, meatballs, chicken Parmesan, and more based on the day and week.
The Team
Thirty-five years ago, Zanti opened Zanti’s, which he renamed Roberto’s in 2003. Fifteen years ago, he moved the restaurant to a larger space in Concord Village, where Roberto’s Trattoria was born and has remained, growing a loyal customer base over time.
This January, Zanti transferred ownership to fellow restaurateur Matt Hines, though Zanti has stayed on to help with his former longtime restaurant. “Matt is doing a great job,” says Zanti, “keeping all of the same people, same ingredients, same providers, same everything.”
Balancing between the two restaurants hasn’t been easy, says Zanti. “If I had hair, I would pull it one by one,” he quips with a laugh. “I really don’t know how people with two or three restaurants do it.” Fortunately, Zanti adds, the establishments are located close to each other. “It takes me one minute to walk over there,” Zanti says.
As he’s working to open the deli, he plans to follow the same philosophy as his former restaurant, with an emphasis on high-quality food and a consistent customer base. “Everything is going to be fresh. I’m trying to keep the prices down, but the quality is what I’m really into, just like at Roberto’s,” Zanti says. “The customers at Roberto’s know that they go there, and they’re gonna get a good product.”
Before he decided to open the deli, Zanti had been discussing the possibility of retirement. Now, he isn’t so sure. “Retirement?” he asks with a laugh. “I’m, like, one of those guys who never retires. I don’t play golf, I don’t play tennis… I just work! That’s what I’ve done all my life.”
