
The Mill Rock Italian
Prosciutto, Genoa salami, capicola, sharp provolone, shredded romaine, tomato, red onion, sweet peppers, oil & vinegar.
We bake our rolls before dawn, slice cold cuts to order, and build every sub like it's for a friend. No shortcuts, no mystery sauces — just good food from a small kitchen on Mill Rock Road.
Every sub is built on rolls we bake in-house and dressed with a house olive-oil blend we've been tweaking for 12 years.
In 2011 Jorge Martinez opened a 600-square-foot storefront near the corner of Mill Rock and Whitney with two things: a used deck oven and his grandmother's marinara recipe. Twelve years later, the oven's been replaced twice — the recipe hasn't.
We're still small on purpose. Our team knows most of our regulars by name (and their orders by heart). Every roll is proofed overnight, every sub is built the moment you order it, and every catering tray leaves through the same front door.
Meet the Team →Our catering trays start at 8 people and go up to 200. Order 24 hours ahead — we'll handle setup, labels, and dietary tags.
See catering options →