DINING FEATURE
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Giorgio Floridia has owned Sloppy Nick’s for only a fewmonths, but he already has plans to expand its menu with plated lunch and dinner options.
Deli offers high-quality sandwiches, will feature expanded menu Sloppy Nick’s
BY JAKE MAGEE
in what they do and are reliable, Giorgio said. “We are building a good team,” he said. “It’s an ongoing process.” Giorgio can see himself expand- ing and owning another restaurant or possibly opening a Sloppy Nick’s in downtown Houston, but he does not plan to turn the deli into a chain. Customers appreciate the personal approach of Sloppy Nick’s, Giorgio said. “It’s family owned, so we give a lot of attention to customers,” he said. Even if he expands the business, Giorgio is loyal to the League City community, which has been sup- portive from day one, he said. “We plan to be here for a long time,” he said.
up the restaurant business, which the Floridias have been involved in for years, Giorgio said. “It’s always been part of the family,” he said. Already Giorgio is making Sloppy Nick’s his own. He plans to launch an expanded menu of plated lunches and dinners that are aordable for workers who eat out for lunch or families trying to enjoy dinner without having to cook, Giorgio said. Sloppy Nick’s uses high-qual- ity meat from Boar’s Head, and Giorgio’s wife, Antonella Floridia, creates weekly specials, including Sicily-inspired meals, Giorgio said. One of the most dicult parts of owning a restaurant is nding good employees who take pride
B efore Giorgio Floridia bought Sloppy Nick’s in League City in January, he was working for an airline in Rome. He moved to the United States speci cally to take the family business under his wing, and he has no regrets. “I like this more,” Giorgio said. “I like to be in touch with people.” Giorgio’s cousin, Luigi Floridia, opened Sloppy Nick’s in late . A Brooklyn native, Luigi wanted the restaurant to resemble a New York deli. Sloppy Nick’s is loved for its cold-cut sandwiches and especially its Reuben sandwich, a customer favorite, Giorgio said. Luigi realized he could not balance managing both Sloppy Nick’s and another restaurant he owned, prompting Giorgio to take
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1: The Chicken Parmigiana ($8.95) is breaded and fried chicken topped with mozzarella cheese. 2: Cus- tomers can build their own Sloppy Burgers ($7.95) with their choice of toppings on a beef patty on a bri- oche bun. 3: Luca’s Italian Stallion ($8.95) is loaded with meat, including ham and pepperoni.
Sloppy Nick’s 2800 Marina Bay Drive, Ste. I, League City 281-957-9391 www.facebook.com/ sloppynicksbrooklyndeli Hours: Mon.-Sun. 11 a.m.-8 p.m. Fri.-Sat. 11 a.m.-9 p.m.
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Bay Area edition • July 2019
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