When Jordan Iovenitti shuttered his adored cafe The Gift Shop and relocated operations to Mount Gravatt East, it was less a direct transplant and more of a return to roots. His Wishart cafe started life with a concise menu of simple eats and coffee. As popularity grew, so did its menu, with the likes of karaage eggs Benedict and sweetcorn fritters entering the mix. Deli Dakota, the cosy new locale Jordan has opened on Badminton Street with chef Mitch Haworth and Melbourne-based Rosso Roasting Co., is all about sweet simplicity – sandwiches, specialty coffee and superstar service. “It’s the same thing, but different,” says Jordan of Deli Dakota’s genesis. “It’s the next chapter. The vibe and bones are still the same – it’s the same energy, just in a new format.” It’s in a new location, too. Deli Dakota sits within a quiet suburban shopping strip a few doors down from Badminton Brew, with the slender space (boasting a red and white colour scheme, white tiles with terracotta grout, pendant lights and simple timber furnishings) evoking the sandwich delis of eras past. “I love that it’s still got that suburban feel to it,” says Jordan of the cafe’s location. “It feels like you’re still in the suburbs and still has that local neighbourhood feel. The Gift Shop was started in the first place because there should be quality venues in the suburbs.” With its condensed footprint and ample parking, Deli Dakota is perfectly suited for takeaway custom, though it boasts plenty of umbrella-shaded footpath dining – it’s your call if you want to be on your way or stay and play.

Deli Dakota’s offering is anchored by a selection of eats best tackled with your own two hands. “Basically, we’ve stripped it back to where it started from,” says Jordan of the culinary approach. “We’re keeping it simple with this one – truncating the menu to a high-quality, simplistic offering. Focusing on fewer things and executing it well, and just having fun with it.” Mitch has crafted the sandwich menu, which is divided into two main sections, in a way that allows the ingredients to do the talking. The first is a range of flat sandwiches and melts, made fresh on bread from The Bakeologists and displayed in the street-facing cabinet. Highlights from this category include the Ham from the Heavens (smoked free-range ham, cheddar, Swiss and parmesan bechamel on sourdough), The Good Vegan (roast pumpkin and capsicum, beetroot relish, hummus, za’atar and vegan mozzarella on ciabatta) and the Forest Mushrooms (garlic and thyme Swiss brown and porcini mushrooms, parmesan béchamel and Swiss cheese with white truffle oil on sourdough). From 9:00 am, the kitchen adds a four-strong selection of more elaborate sangas, including the Dakota Fried Chicken (spiced buttermilk fried chicken, lettuce, kimchi mayo, Kewpie and coriander on a milk bun), the Moreton Bay Po’ Boy (spiced and fried Moreton Bay bug tail, tomatoes, lettuce, mango, sriracha mayo and coriander on a milk baguette) and Deli Dakota’s take on a banh mi (free-range roasted Kingaroy pork belly, pate, pickled veg, kewpie and coriander on a milk baguette). While these sangas will stick around for a while, we suggest popping in to try them soon, as Deli Dakota’s range will evolve over time. “It’ll be an ever-evolving menu of just fun, tasty bits,” Jordan elaborates. “Some crowd favourites might stay, but there will always be something new and fresh to come in and check out.” As for coffee, Rosso Roasting Co.’s Bohemian blend is on deck for all milk brews, while single origins will cycle weekly for black coffee and hot and cold filter options. A clutch of supercharged shakes – with flavours including chocolate, vanilla, Oreo, salted caramel and PB&J – are also available alongside cold-pressed juices from Hrvst St. Deli Dakota boasts an online order-ahead system for quick and easy takeaways, but we reckon the charming service will tempt you to stick around as long as possible.

Deli Dakota is open now! Click over the the Stumble Guide for operating hours and contact details.