It was around that time he met Phyllis, who spent 30 years working as a medical assistant. Together, they ran a café, deli and pizzeria before retiring and exploring new places to live. After first visiting Summerville in 2024, they returned that December with Rick’s mother, who now lives with them.
Everything at Nonna’s is made fresh. Rick acknowledges some concerns about long wait times but says quality takes time.
“When you order a chicken Parmesan sandwich, that chicken is being [prepared] right then,” he said.
Even deli meats are sliced to order, and Rick makes the mozzarella fresh every morning. Marinara and other sauces are prepared in-house in large batches. Produce is sourced locally and delivered twice a week. Bread and some desserts are brought in from a bakery in New York, a nod to their Northeastern roots. One standout item — the meatball Parmesan sandwich — is made with meatballs hand-rolled by Nonna, who comes in three times a week.
The shop also honors Phyllis’ Polish heritage with handmade pierogi, a popular custom request. Her grandmother once owned a bakery in Massachusetts, and the tradition lives on through Phyllis.
Phyllis manages the bakery side of the business, preparing pies and pastries, while Rick runs the kitchen. Tina oversees operations and front-of-house.
“We’re a quintessential New York/New Jersey-style deli and specialty shop,” Rick said. “We’re not a restaurant, even though we serve restaurant-quality food. We’re not here to compete — we just want to share what we do.”
They had originally planned to sell Italian ice cream, but decided against it to support the neighboring business.
“Everybody has their niche,” he said.
Some menu items are named after their grown children, including The Alexis and The Nicole sandwiches. The couple also offers catering, which has taken off quickly. With a strong reception from the community, Rick said they’ve already been approached about opening a second location.