Alveo Sandwich Shop

A joint venture from Chef Andy Tanner of Parisian Pantry Co. and Randy Sebastian of Sebastian Bakehouse, this Roman-style sandwich shop opened in summer 2025 to immediate lines out the door. The foundation is schiacciata—a Tuscan cousin to focaccia that's thinner and crispier, baked in-house daily. Tanner brings over 20 years of fine dining experience from Cincinnati kitchens including Sotto, Boca, and Mita's. Sandwiches are generously portioned and built with premium ingredients: La Rustica layers soft prosciutto with black truffle honey and ricotta, while L'Alveo features mortadella with pistachio crema and stracciatella. Reviewers compare them favorably to Florence panini shops.