A
anon_xdc8rmuek44eq
Guest
I was totally disappointed and surprised when Taylor Gourmet closed its doors not too long ago, especially since I frequented the one near my work a good bit. So, this morning I was equally surprised and delighted to read that owner Casey Patton has opened up a new hoagie place, called Grazie Grazie, at DC's trendy food/entertainment area The Wharf. Gonna have to give this a try soon...
During the busy weekday lunch rush at Grazie Grazie, Casey Patten could be confused for a busboy. The founder of the Philadelphia-style sandwich shop — and former owner of the Taylor Gourmet hoagie chain — often posts up near the pick-up line, handing off sandwiches to takeout customers and wiping down tables for the next wave of hungry hoagie eaters.
Patten’s experience with his first sandwich shop was an up-and-down affair that peaked with the opening of nearly 20 locations in two cities before plummeting with controversy and a Chapter 7 bankruptcy filing. Now that Patten has a second chance to make sandwiches, he’s appreciating it with all of his senses.
“It’s refreshing to be able to walk in here and hear the noise of the gears in the meat grinder, or smell bread in the oven,” Patten says. “Because the last year of my life has been a rollercoaster. I’ve been through extreme highs and lows, but at the end of the day, I can honestly say it feels good to be back here doing what I love with the people I love most.”
The rollercoaster ride bottomed out with the abrupt closure Taylor Gourmet not long after Patten drew criticism for participating in a small business roundtable meeting with President Donald Trump in January 2017. At the time, Patten said he was “apolitical” and wanted to advocate for a “family” of employees that included many immigrants.
Reinvigorated, Patten set out to craft a proprietary seeded roll for Grazie Grazie. He spent six months working with the crew at Gold Crust Baking Company in Landover, Maryland, to develop a roll that was golden brown on the outside but still light and chewy inside.
“I wanted to reengineer a loaf strong enough to hold up to the ingredients but light enough, so it didn’t fill you up,” he says.
Then, he spent time putting together a menu that grew out of the Taylor Gourmet traditions while integrating some of his eating experience in Italy. In a half-dozen sandwiches, Patten explains how Grazie Grazie is a reflection of both the people and places that have given him a lift as a restaurateur on the comeback trail:
During the busy weekday lunch rush at Grazie Grazie, Casey Patten could be confused for a busboy. The founder of the Philadelphia-style sandwich shop — and former owner of the Taylor Gourmet hoagie chain — often posts up near the pick-up line, handing off sandwiches to takeout customers and wiping down tables for the next wave of hungry hoagie eaters.
Patten’s experience with his first sandwich shop was an up-and-down affair that peaked with the opening of nearly 20 locations in two cities before plummeting with controversy and a Chapter 7 bankruptcy filing. Now that Patten has a second chance to make sandwiches, he’s appreciating it with all of his senses.
“It’s refreshing to be able to walk in here and hear the noise of the gears in the meat grinder, or smell bread in the oven,” Patten says. “Because the last year of my life has been a rollercoaster. I’ve been through extreme highs and lows, but at the end of the day, I can honestly say it feels good to be back here doing what I love with the people I love most.”
The rollercoaster ride bottomed out with the abrupt closure Taylor Gourmet not long after Patten drew criticism for participating in a small business roundtable meeting with President Donald Trump in January 2017. At the time, Patten said he was “apolitical” and wanted to advocate for a “family” of employees that included many immigrants.
Reinvigorated, Patten set out to craft a proprietary seeded roll for Grazie Grazie. He spent six months working with the crew at Gold Crust Baking Company in Landover, Maryland, to develop a roll that was golden brown on the outside but still light and chewy inside.
“I wanted to reengineer a loaf strong enough to hold up to the ingredients but light enough, so it didn’t fill you up,” he says.
Then, he spent time putting together a menu that grew out of the Taylor Gourmet traditions while integrating some of his eating experience in Italy. In a half-dozen sandwiches, Patten explains how Grazie Grazie is a reflection of both the people and places that have given him a lift as a restaurateur on the comeback trail:
