Forest Hills Market and Deli Known for Friendliness, Fresh Fare

The Forest Hills Market and Deli is a longtime neighborhood staple. And patrons say they wouldn’t have it any other way.

Its trademark blue roof and large sign at the corner of Linebaugh Avenue and North Boulevard have been enticing customers for 31 years.

Co-owner Joan Carpentier says even before her husband talked about opening their store, there was a grocery store at that corner. Since the couple opened their doors July 17, 1980, Carpentier says she has found the local connections she’s made with store patrons gratifying.

Customers feel the same way.

“I’ve been coming here forever,” said Stanley Barrett, a longtime Forest Hills resident, who drives a cement truck. “They’ve got good sandwiches, great people, good meat, and they take care of you, “he says.

Others cite the tasty sandwiches and meat counter.

“We like their Cubans, but occasionally, we order the egg salad and chef’s salad,” said Lynne Poole, a regular and a Carrollwood resident.

Her husband Ed concurs.

“We love their sandwiches, the meat is cheaper than Publix, and it’s got a neighborhood feel," he says.

Easy conversation

Lower shelving with neatly stacked cans and boxed food, allows for the easy exchange of conversation between patrons. Though most dash in for a quick pick-up, 1,000 loaves of Cuban bread fly off the shelves each week. 

Carpentier says she is grateful for her loyal patrons.  Over the years, she’s also seen a few changes in the business, such as the cost of food.

“When we opened, milk was $1.39,” she says. “Today, a gallon runs $4.33."

Open seven days a week, the grocery offers a variety of staples and meats. Yet it is also well-known for the deli sandwiches.  Starting each day at 6 a.m., staff members ready an array of tantalizing breakfast items that include bagels, cheese toast, eggs, biscuits with sausage gravy, and a breakfast burrito.

By 8:30 a.m. a steady stream of customers stop in for a cup of joe, guava pastry, and the informal exchange of information;  who is starting first grade, whose grandfather is ill, and who is moving back home.  There’s an easy banter between several customers in the check-out line.

“We’re very family-oriented, and it’s like a meeting place for people to catch up,” says Jerry Kyle, general manager, whose community roots began at Adams Middle and Chamberlain High Schools. "I know generations that come in here. I know the parents, the kids and now, their kids.”

Kyle said customers like the personal service and cleanliness they provide. In turn, Kyle enjoys the diversity of the patrons.

“They come from different walks of life and cultures, and I get to know most everyone,” he said.

And Kyle can handily tick off who will order what. On a recent afternoon, he saw a few car salesmen walk in, and instantly knew it was 3 p.m. “I set my mental clock that way.”

After the breakfast crowd thins a bit, staff turns their attention to prepping deli sandwiches, stacking an impressive 96 sandwiches every four hours. That’s in addition to the custom orders. Customers file in at a steady pace, and the traffic starts incresaing around 11 a.m.

A staff of 14 helps things hum along.  They’re hard at work prepping sandwiches in anticipation of the lunch crowd. An impressive and well-orchestrated line slices the Cuban bread, slathering on the mayo, mustard and sprinkling salt, pepper and shredded lettuce, in anticipation of the day’s orders.

The sandwiches are wrapped and color-coded because each day, the staff makes 300 Cuban sandwiches alone. Other popular items include meatball sandwiches, hot pork, grilled Rueben’s, turkey, spiced ham, deviled crab and salads. Catering orders also come in throughout the day.

Kyle says some customers come in at the same time each day and order the same thing. On a recent day, a local police officer stopped in, grabbed a bag of ice, ordered a Delmonico steak to cook on his day off and chatted briefly with Kyle. He added a bag of Martin’s potato rolls before checking out.

Nestled in the meat display cases are pink boneless pork chops, tasty chicken breasts and a wide array of meats. Norris Menard, the meat cutter, has 27 years running his department. Each day, he wears a neatly pressed shirt, a tie, a white apron and a ball cap. Born in Abbeville, La., he says his motivation comes from customers, whom he says are like family.

"Fifty-three years ago, I worked for an independent store in Louisiana,” he says. “I worked in produce, but when they fired the meat cutter, I  changed my green apron for a red one, and that was a good thing," he quipped.

A tinge of his accent still evident, Menard is unfailingly polite. His pride harkens to a different era, and his meat displays are meticulously organized.

“Our meat is all choice Angus and fully guaranteed,” he says, beaming.

 They sell a lot of it – about 3,000 lbs. each week. 

The holidays are even busier for staff at the Forest Hills Grocery. Kyle says that party platters and sandwich orders increase throughout the season. Christmas Eve is especially busy, but Kyle says he wouldn’t have it any other way.

And while there has been a  foray into social networking and the grocery store has its own Facebook page, staff members say it will never replace the relationships that are built inside the store.

“We’re grateful to our customers,” says Kyle. “They are why we do this, and we enjoy them.”

901 Linebaugh Ave, Tampa; 813-932-6025

Hours:

Monday through Friday: 7:30 a.m. until 8:00 p.m.

Saturday: 8 a.m. until 8 p.m.

Sundays: 8 a.m. until 7 p.m.