One-third-pound Polish sausage grilled with swiss cheese and topped with sautéed cabbage, onions and apples in a light vinaigrette and topped with homemade honey-celery-seed mustard. On a steamed hoagie roll.
Daddy-O’s takes great pride in creating upscale versions of American roadside-diner classics. We use the finest meats, artisanal cheeses, and the freshest local produce available.
Everything, from soup to dessert, is made from scratch in our full-kitchen caboose. Meats and vegetables are fresh, never frozen. And the flavor profiles are original recipes born of an 80-year culinary lineage.
Grandpa’s motto became our own: “Never compromise your quality, because what you make tells your story and says a lot about who you are.”
We never take shortcuts! Enjoy!
Daddy-O’s opened in October 2012 to the sound of its custom-made steam whistle, signifying a new life for the 111-year-old caboose and the culmination of a love affair that began in an Italian restaurant in San Francisco in 1976. Chef Robert Cicornio was learning the family business, and Marylouise Cosenza was working as a waitress, when they met and fell in love.
Family pressure from both sides drove them apart after two years. Apart for nearly four decades, they reunited in Cabo San Lucas in 2009; she the marketing director for a resort and he with his own catering business.
They returned to the U.S. in 2011 to help Robert’s father open Tortellini Originali in Shoreline Station. Robert was so drawn to the nearby caboose that he and Marylouise spent the next nine months turning the 240-square-foot railcar into a fully functioning kitchen.
Today, they turn out 100+ meals daily with the help of two staffers.
It was destiny.
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