Cousin Vinny’s Sandwich Co. will open its second location at 2063 Central Avenue in St. Petersburg’s Grand Central District by the end of 2026. Tampa-based Cousin Vinny’s got a recommendation from the Michelin Guide within months of opening its first brick-and-mortar spot in Tampa’s NoHo neighborhood last year.

The new spot will take over the space previously occupied by Little Philly, which closed in December. Partner AJ DeSimone said this move has been in the works for some time.

“Opening a second location in St. Pete seems like the natural progression of a restaurant that starts in Tampa…but we recognize that it’s a completely different market,” DeSimone told St. Pete Rising. “We’re not trying to ‘Tampa their St. Pete,’ but we want to be a part of their community and bring a type of cuisine that might not be available to them all of the time.”

DeSimone and co-owner Russell “Cuz” Leone grew up three blocks apart in Utica, New York. The two came from a tight-knit Italian-American area where delis and pizzerias lined every corner. Chicken cutlet sandwiches were a staple there.

Working with Vincent “Vinny” Andriotti and Jake Schmidt, they started selling sandwiches out of a commissary kitchen on Nebraska Avenue in 2023. They ran just a few days per week with online ordering and pickup before opening in Tampa.

“We could find these types of sandwiches everywhere in New York, but they weren’t as common in Tampa Bay,” DeSimone said. “When we started the ghost kitchen in 2023, my goal was to see if people actually wanted something like this in Tampa.”

The menu features chicken cutlet sandwiches. Each cutlet is hand-breaded, pounded thin, and fried until crisp. Then it’s served hot on toasted Italian bread with garlic spread.

The best-selling Thee Parmesan Don features chicken parmesan with house-made red sauce, mozzarella, and grated parmesan. The Tony Piccante combines chicken cutlet with spicy vodka sauce, roasted red peppers, ricotta, and melted mozzarella.

Several sandwiches are served on house-made schiacciata bread, a Tuscan-style bread thinner and crispier than focaccia. The Prosciutto Di Papo layers prosciutto, fresh mozzarella, arugula, roasted red peppers, and a roasted artichoke cream spread. It’s finished with olive oil and balsamic glaze.

The Michelin Guide called both bread and fillings “top notch” in its write-up of the Tampa shop.

“It’s an exciting time to be joining the neighborhood,” DeSimone said. “I think it’s only going to keep growing from here.”