When Taylor Gourmet opened the first of its three Washington-area stores in November 2008, the advertising pitch was simple: The deli would sell Philadelphia-style sandwiches, named after Philadelphia streets, sandwiched between Philadelphia bread.
They meant it literally: Every morning, the deli’s owners explained, they would schlep rolls all the way down from Sarcone’s, a small neighborhood bakery in historically Italian South Philadelphia.
With deli meats from Italy, robust provolones, and a mix between traditional house-made fillings and modern sandwich-making twists, Taylor became a hit. Washingtonian penned a love letter to its crusty rolls and their fresh-baked aroma. The Washington Post called Taylor Gourmet a local favorite. Washington City Paper added it to a “50 Best Restaurants” list. Nearly every piece of hype mentioned the out-of-town rolls.
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