New York-Style Deli Opens at Museum of Glass

If you’re near downtown Tacoma or walking along the Thea Foss Waterway, there’s a new sandwich spot now open.

Sliced Tacoma has officially opened inside the Museum of Glass, bringing a New York-inspired deli concept to one of the city’s most visited waterfront areas.

The shop is led by local chef Kyle Campisi, who’s focused on keeping things simple, and doing them exceptionally well.

🥪 A Focused, No-Frills Menu

Sliced Tacoma isn’t trying to be everything at once.

Instead, the concept is built around a tight, curated menu featuring:

• Eight house sandwiches

• A small selection of sides

• Ingredients prepared fresh daily

The philosophy behind the deli is straightforward:

👉 Quality ingredients, proper execution, and the right temperature.

It’s a return to basics, something that resonates in a food scene often driven by trends and over-the-top concepts.

🗽 New York Influence, Tacoma Setting

The deli draws inspiration from classic New York sandwich shops, where simplicity and consistency matter more than size or gimmicks.

Expect:

• Well-balanced sandwiches

• Clean flavor profiles

• A focus on texture and freshness

But while the inspiration comes from the East Coast, the execution is rooted locally, bringing that deli experience into Tacoma’s growing waterfront district.

📍 A Prime Waterfront Location

Opening inside the Museum of Glass places Sliced Tacoma in one of the city’s most active areas for both locals and visitors.

The Thea Foss Waterway continues to evolve as a destination, with a mix of:

• Museums and cultural attractions

• Walking paths and waterfront views

• Restaurants and cafés

Adding a quick, high-quality sandwich option fits naturally into that environment, especially for people looking for something casual while exploring downtown.

🌆 Why It Matters

Tacoma’s food scene continues to grow through a mix of:

• Large restaurant openings

• Small, focused concepts like this one

• Local chefs building niche offerings

Sliced Tacoma represents a different lane, not trying to compete on size or spectacle, but instead on execution and consistency.

For downtown, it’s another step toward building a more complete, walkable food ecosystem.

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