Specialties The Square Deli in Everett is the cities best kept secret. Under new ownership since January 1st, 2010, The Square Deli offers a unique deli experience. Choose from classic submarine, delicatessen style, or specialty sandwiches and wraps.
Bread & Company crafts scores of Brazilian- and European-influenced edibles alongside coffees and teas from around the globe, showcasing more than 300 unique pastries, sandwiches, and soups daily. Guests drop in as early as 6 a.m. seven days a week to study the sweet geometry of a belgian waffle ($5.50) and the tasteful synergy of the ham-and-cheese omelette ($6.25). Meanwhile, fried appetizers such as the fried pastel ($2.95, filled with beef or cheese) flaunt Southern-Hemisphere street flair. Or dig into the culinary history of Italy without broasting a bust of Nero by gobbling dinner plates of chicken-broccoli ziti ($8.95). Meals can be sweetly capped off with tropically kissed coconut-cake slices ($4.25) or crispy, fried churros ($2.95).
Since 1952, the cuisine designers at DiBlasi’s have prepared a menu of cold cuts, hot subs, and pizza. Two football-starting-lineups' worth of signature cold cuts wear culinary jerseys, such as the steak and cheese (up to $6.25) and the Steak Bomb—which binds together a tasty amalgam of pepper, mushroom, onion, salami, and cheese (up to $6.75). Hot subs, such as the meaty bacon-cheeseburger sandwich (up to $6.75), warm hands then stomachs like an edible pair of electric gloves, and a slice of Sicilian-style pizza ($2) presents a mealtime geometry lesson. DiBlasi’s also assembles a variety of wraps ($5.50–$6.75), which encase tasty blends of meat and vegetables.
A quaint, shamrock-green and wrought iron sign ushers guests into Kirby Kitchen's dining room, where a faux fireplace, crisp white wainscoting, and sepia-toned portraits evoke the feel of an old-fashioned parlor. The eatery’s goal is equally nostalgic: to serve fresh, homemade fare using local ingredients that have never been frozen or taught profanity. Chef Bob Botchie––who received formal training at Le Cordon Bleu––prepares a simple, yet tasteful menu of salads, made-from-scratch soups, and sandwiches, with a focus on comforting classics such as a BLT topped with fried green tomato and a traditional Irish boiled dinner with house-corned beef, vinegar slaw, and sautéed potatoes. The restaurant shares its cozy space with a small market that sells house-made jams, cheeses, pickles, and cured meats, allowing customers to appreciate artisan eats in the comforting glow of their own home hearth.