A family kitchen, opened up.

D’Agostino’s started in 1962 as a corner deli on Market Street — sopressata hanging in the window, Nonna Lucia rolling pasta in the back, and a line out the door at lunch. We’ve been on this block ever since.

What’s changed: people don’t have an hour for lunch anymore. So we built Grab & Go around the way our neighbors actually live — the same recipes, the same hands rolling the meatballs, but boxed up and ready when you walk in. Same kitchen, same family. Just faster.

What goes in the box.

San Marzano tomatoes for the sugo. 24-month aged Parmigiano Reggiano. Mozzarella di bufala flown in twice a week. Produce from three local farms whose names you’ll see on the chalkboard behind the counter. Bread baked from our own dough every morning at 4 AM by Tony, who’s been doing this for 31 years and still gets there before the sun.

Our promise.

If it’s in the case, it was made this morning. If it’s not as good as it should be, tell us — we’ll remake it, hand you a cannoli, and try harder tomorrow. That’s it. That’s the whole thing.