What do stocks and sandwiches have in common? Anthony Valois. After a career in finance and time as a competitive cook, Valois walked away from Wall Street to pursue his true passion: feeding people. His first step was a barbecue restaurant, but it was with Anthony’s Paninoteca—opened in 2018 in Staten Island—that he found his calling. There, his carefully crafted sandwiches, many inspired by Italian traditions and family memories, quickly earned cult status.
At Paninoteca, Valois insists on doing things the right way: curing and smoking pastrami in-house, roasting porchetta until its crackly skin shatters at the bite, slicing chicken cutlets paper-thin, and sourcing the very best Italian products he can get his hands on. It’s a philosophy that has resonated with diners citywide—his roast beef sandwich even landed on The New York Times’ list of “57 Sandwiches That Define New York City” and The Infatuation’s roundup of the “18 Best Sandwiches in America.”
Now, Valois is bringing his craft to Time Out Market New York, Union Square. Guests can expect a menu that balances tradition with creativity: the Prosciutto Union Square, layered with Prosciutto di Parma, fresh mozzarella, and sundried peppers; the Della-Tella, with truffle-studded mortadella, creamy stracciatella, and pistachio pesto; plus weekly surprises echoing the ever-changing specials of his Staten Island shop.
With more than 40 sandwiches in his repertoire, Valois makes choosing just one a delicious challenge. But no matter your pick, each creation is built with care, flavor, and a clear love for the craft—proof that leaving finance for food was the best trade he ever made.