But now, the local institution is set to reopen — with a refresh, not a rebrand — thanks to some longtime customers.
“We’re just a group of friends that grew up around here,” says Julie Palmer, who, along with her husband, Tom Palmer, is one of the new owners. “We all went to Brophy or Xavier, and Cheese 'n Stuff was a huge part of our school days, our parents’ routines, even our grandparents."
When the Palmers heard the restaurant, which opened in 1949, was closing, Tom immediately called Crystal and said, "We’re buying it.”
The couple teamed up with three of Tom’s Brophy classmates, Mike Tiffany, John Ashton and Chris Burbach, to buy the shop. The group officially closed the deal on May 31 and the deli shuttered on June 1 for some minor upgrades. The new owners aim to reopen the iconic spot by mid-August, just as their alma maters and other nearby schools return to session.
“We’re keeping the legacy, the menu, the vibe — none of that is going away,” Julie says. “But we’re definitely doing a refresh (by) cleaning up the dining room, updating systems, maybe adding some new desserts and improving online ordering.”
Preserving the character of the space is a priority.
“Everyone that stops by says, ‘Don’t change anything,’” Julie says.
That includes the charmingly cluttered decor hanging on the walls alongside framed Best of Phoenix awards dating back to the 1980s. The sandwich shop’s menu is displayed on arbitrary signs, some printed and others handwritten with markers. Vintage decor is spread about on the shelves and atop countertops.
The sandwich shop’s menu is displayed on arbitrary signs, some printed and others handwritten with markers.
Mike Madriaga
And, of course, the sandwiches, which are cherished, messy and stacked with personality, aren’t going anywhere.
There’s Julie’s go-to, the Doughboy, filled with turkey, bacon, Swiss cheese and avocado, with mayo on warm sourdough. The Bismark is a must-have beast stuffed with roast beef, pastrami, Swiss, sauerkraut, hot mustard and horseradish on a sub roll. Then comes the Haturo, a fan favorite loaded with ham, turkey, roast beef, provolone, onions, tomatoes, lettuce, mayonnaise and Italian dressing. Add some potato salad on the side.
Whether it’s a quick lunch, a post-school tradition or a multi-generational family favorite, the revamped Cheese ’n Stuff aims to still serve up the kind of sandwiches that bring people together. Keeping that spirit alive isn’t something the new team is taking lightly and they're leaning on the Zawatski family for guidance.
“Stan has been amazing," Julie says. "He gave us all of his recipes and step-by-step instructions. He even joked that he might still bake the brownies for us.”
There’s Julie’s go-to, the Doughboy, filled with turkey, bacon, Swiss cheese and avocado, with mayo on warm sourdough. The Bismark is a must-have beast stuffed with roast beef, pastrami, Swiss, sauerkraut, hot mustard and horseradish on a sub roll. Then comes the Haturo, a fan favorite loaded with ham, turkey, roast beef, provolone, onions, tomatoes, lettuce, mayonnaise and Italian dressing. Add some potato salad on the side.
Whether it’s a quick lunch, a post-school tradition or a multi-generational family favorite, the revamped Cheese ’n Stuff aims to still serve up the kind of sandwiches that bring people together. Keeping that spirit alive isn’t something the new team is taking lightly and they're leaning on the Zawatski family for guidance.
“Stan has been amazing," Julie says. "He gave us all of his recipes and step-by-step instructions. He even joked that he might still bake the brownies for us.”
The sandwiches — cherished, messy and stacked with personality — aren’t going anywhere.
Mike Madriaga
Among the most cherished relics is the neon Cheese 'n Stuff sign atop the building, facing Central Avenue. It's a mid-century icon that the new owners are determined to preserve. Julie tracked down Dean Christie from Christie Signs, whose father helped install the original. Now, Christie's team is working to get the sign glowing again.
The new owners also see potential in expanding catering options for nearby businesses and reconnecting with the next generation of locals.
“All of us get lunch delivered all the time,” Julie says. “We want Cheese 'n Stuff to be that go-to spot again.”
Although the exact reopening date has yet to be determined, the new owners say they’re having a blast uncovering the history behind the counter and look forward to welcoming customers back.
“Everyone has a favorite sandwich,” Julie says. “And our goal is to make sure they can keep coming back for it, for generations to come.”
For co-owner Mike Tiffany, the connection has been passed down through family.
“Some of my fondest memories of Cheese ’n Stuff are tied to my grandma, Virginia Tiffany,” Mike says. “She started shopping there the year it opened in 1949, and it quickly became part of our family’s Sunday routine. Every week, we’d gather at her house, and there was always a spread of meats and cheeses from Cheese ’n Stuff on the table.”
His grandmother’s signature dish? “Her famous ‘cheese roll-up’ — cheddar cheese spread (which is) rolled up in a slice of salami. Simple, but so good.”
Tiffany says he hopes to add the cheese roll-up to the menu as a nod to her legacy.
“Cheese ’n Stuff has been part of my family since the beginning. What started with my grandma Virginia back in 1949 is still going strong today — five generations of sandwich lovers and counting.”
Cheese 'n Stuff
5042 N. Central Ave.Opening in mid-August
