By Audrey Elwood, Campus News Editor

Young Buck Deli brings a new twist to a retro business by combining old style with new techniques to make something homey and comforting, but still cool. In Over-the-Rhine (OTR), Young Buck Deli is in the center of it all. 

Two blocks away from Washington Park is a myriad of different sandwiches that are the size of your head. Bryan and Caitlin Young, the two owners who met on “Top Chef,” opened a pop-up shop in early 2024, and then moved to their brick and mortar. 

Young Buck Deli is purposely themed in a more gritty way, down to their wax paper, which has drawings all over it in the Americana tattoo style. From butchering guides scattering the walls to the old-school push-in sign, it has a vintage rebel theme that can be felt throughout the establishment. 

When I got up to the counter, the man taking my order had to pause for a moment to get his son out from the prep station. It gave more of a family feel, with the previously mentioned edge. 

While they are known for their Reuben, I decided to get their Friday special: a Chicken Parm sandwich. Chicken Parms, when done well, are one of the best dishes. When done poorly, they are greasy, sloppy and messy. The sandwich did take a while to get out, since it was the lunch rush; however, it was worth the wait. 

The focaccia bread was warm and homemade. It was fluffy, unlike the flat stuff you get at the bad Italian places. This elevated the sandwich so much, soaking up all the flavors. It was even better when crisped up in the air fryer for leftovers. 

The chicken was a mammoth portion. While $16 might be steep for a portion, they made sure to pack as much as they physically could onto that sandwich. Genuinely, it was around eight ounces. It was not oily or dry, but was pretty succulent. 

The sauce was spiced in a way that was spicy, but not burn your face off spicy. The spice from the red pepper flakes did not overwhelm the other flavors, but accentuated them. You could taste some garlic and cayenne there as well. The sauce did not overpower any of the other flavors, a classic Chicken Parm misstep. 

The cheese was interesting; instead of being the traditional parmesan, it was stracciatella. Stracciatella is mozzarella chunks mixed with heavy cream, which is inside burrata. While this did make it creamier, it was a little slippery on the bun and spilled heavily. 

They wrap your sandwich in front of you on a huge butcher block. A large amount of the packaging is done within viewing distance. It feels almost interactive, like everyone is leering to see if it is theirs, hoping the wait is over. 

Young Buck Deli has a daily menu, alongside a daily special, containing many reinvented classics, like the Reuben, but also a classic Mortadella. They also have the ability to do a make-your-own, however, they execute their menu so well, it is not needed. They make it abundantly clear that they are never open on Tuesdays.