Tripodi's Delicatessen and Restaurant opened at University Mall on December 8, 1982. It offered Italian, Jewish and German food. Tripodi's was styled after the old corner New York City delicatessen. Among the items they made fresh daily were bagels, danishes, coffee cakes, turnovers, cream puffs, Italian flat breads, rolls, sausage, sauces, pasta and meatballs, cheesecakes, chocolate cakes, lemon cakes, carrot cakes, coconut cakes, Boston cream pies, sour cream choc squares, lemon squares, éclairs, cream horns, and a wide variety of cookies.

Tripodi's Delicatessen at University Mall in Chapel Hill
One of the most popular items on the menu was their Saucey Heel, a half loaf of Italian bread hollowed out and stuffed with two homemade meatballs and cheese, smothered in Tripodi's homemade Italian sauce. Other favorites included their Reuben sandwich, potato pancakes, and omelets.

Tripodi's Deli second location on Franklin Street
Dean Smith was a regular at Tripodi's as were most of his coaching staff including Bill Guthridge and Roy Williams. UNC football coach Dick Crum had a good luck table he would sit at on Fridays before a home game. He would have a slice of carrot cake with his meal.

Chapel Hill resident and big-band leader Kay Kyser, a regular customer at Tripodi's Deli
Billy Carmichael was a regular and when the place was full he would come in the kitchen and sit at the baking table and have his favorite meatball and bacon in a dish. Legendary Big Band leader Kay Kyser would come in for a late afternoon lunch and listen to music from the 1940's that the restaurant would play in his honor. The man who designed most of modern Chapel Hill, Joe Hakan, always fantasized about being a short order cook and gave it a try one day at Tripodi's.

Entrance of Tripodi's Deli at University Mall in Chapel Hill
Tripodi's also opened a little bistro on Franklin Street.

What is it that binds us to this place as to no other? It is not the well or the bell or the stone walls. or the crisp October nights. No, our love for this place is based upon the fact that it is as it was meant to be, The University of the People.



Paul Tripodi is my great uncle and I am very proud to say that I will also be a chef one day and that my uncle was very successful and I will try to do the same