All Jordan Spence wants is a fresh breakfast sandwich with a runny yolk.
“The kind that you squeeze it and it goes everywhere,” the Florida native said. “There’s nothing else like it.”
That’s exactly what the first-time restaurant owner says he is bringing to Denver with Jordan’s Deli, a sandwich shop he expects to open within a month at 1035 Lincoln St. The all-day concept has taken the 2,100 square feet that Melita’s Greek Cafe & Market called home from 2008 until early this year.
“There’s a need here if you’re trying to get a good breakfast sandwich on the go,” said Spence, who moved to Denver in 2021. “There’s not a lot of that made-to-order comfort food.”
Jordan’s will serve its early morning egg and cheese with a choice of sausage, bacon or ham.
Subs — or “heroes,” as Spence calls them, using the New York moniker — will be on the menu for lunch and dinner, made with Boar’s Head deli meats. A chicken cutlet parm and a plate with beer-battered chicken atop fries called the Rocky Mountain melt are two items he’s particularly excited about.
The menu will also feature his mom’s homemade meatballs, which fit right into the family vibe he’s trying to create at the deli. His brother, best friend and parents, who are from New York City, will work at the shop.
“It’s been in my mind for at least 10 years,” Spence said of opening a deli.
He’s been in the food industry for about 15 years, working at Raglan Road Irish Pub in Disney World for a decade before spending the past several years serving at STK Steakhouse in LoDo.
“Just wanting to do something like this with family being from New York and always going to New York as a kid,” he said of the inspiration.
Jordan’s will also have a bar, where Spence will serve beer and wine and offer six-packs and bottles to go. There will also be soft-serve ice cream.
“That’s the key to my place,” Spence said. “Old school, simple, fresh. Denver has a lot of bougie, fancy places. We need a good neighborhood regular place.”
Initially, the deli will be open from 6 a.m. to 8 p.m., Spence said. He’s toying with staying open until 3 a.m. Fridays and Saturdays to try to get the late-night crowd.
He signed a five-year lease for the space in the beginning of September and said the build-out will run him around $75,000. Two-thirds of that went to building owner Regas Christou for the furniture, fixtures and equipment left in the space by Melita’s, Spence said. The other $25,000 went to paint and new flooring, equipment and ordering counter.
Everything is mostly in place for opening, Spence said. He still needs his liquor license and to get the building inspected by the city of Denver. He hopes to be up and running by the end of November.
“For the most part it’s been very smooth and things have been moving pretty quickly,” he said of his interactions with the city thus far. “I haven’t really dealt with inspections yet, but other than that everyone’s been very helpful.”
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