Everything (Bagels) Happens for a Reason
PHOTOS BY JORDAN RANDALL
NICK’S VISION
The story of Uncle Nick’s Italian Deli doesn’t begin in Lakeland—it begins in the Bronx, where a 14-year-old boy named Nick DeBellis first tied on an apron and learned the art of running a deli. He spent his life perfecting it, from working at New York institutions like Katz Delicatessen to running his own shop for 25 years. Nick was known for his exacting standards, his loyalty to customers, and his belief that a deli should feel like family.
At 15, Nick’s nephew Ken began working in his uncle’s deli, lessons that shaped his future. In 1995—just as his son Sam was born—he, his father, and brothers opened DeBellis Brothers Deli in Carmel, NY. After running a few more shops, they sold the business and moved to Florida in 2010.
Now, nearly 70 years after Nick first tied on an apron, Ken and his son, Sam, carry that legacy forward in Florida. At Uncle Nick’s Italian Deli they serve bagels, sandwiches, and Italian specialties with the same perfectionism and family-first spirit that defined Nick’s life. Walk through the door at 6955 Old Road 37 in South Lakeland any day of the week and you’ll find Ken and Sam working side by side, mixing tradition with their own rhythm, keeping the Bronx spirit alive in Polk County.
“When you’re younger, you think you know everything,” Sam DeBellis admits with a laugh. His father, Ken, smiles knowingly beside him. Together, they’ve built not just a deli, but a story of family, resilience, and community—one bagel at a time.
It wasn’t until 2015, five years after settling roots into Lakeland soil, that Ken DeBellis decided to surprise his son with the idea of opening their shop. Sam fondly recalls watching his dad in the New York delis, wanting to be just like him and open his own deli someday. “I just wanted to do it myself when I got older,” Sam says—a dream that eventually came true.
At first, locals who don’t hail from the Northeast didn’t quite understand the concept of a New York-style deli shop. “They’d walk in, look around, and just walk out. All the time. They’d say, ’Do you have any grits?’ We’d say, ‘No…we don’t have any grits,’” Ken remarks playfully. Winning people over took time, and it wasn’t just word of mouth. It was trial, error, and persistence as they figured out what truly worked for them in Lakeland. That process, as much as the food itself, built the loyal flow of regulars and curious newcomers they see today.
Whether you keep it classic with cream cheese, add an egg for extra protein, or turn it into a full-on bagel sandwich, the options are endless.
WHERE HANDS CRAFT AND HEARTS GATHER
Walking into Uncle Nick’s feels less like stepping into a deli and more like arriving at a family’s home. To the left, shelves of Italian groceries line the room; straight ahead a gleaming deli case displays meats and cheeses. To the right, the dessert case—filled with limoncello cake, tiramisu, and more—hugs the counter where customers place their orders. The warmth comes not only from the smell of fresh bread or the sight of colorful pastries, it radiates from the people behind the counter, with staff greeting each person like an old friend.
The food isn’t just made: it’s imagined, argued over and perfected at the coffee station each morning. That’s where Ken and Sam start their day, leaning over steaming mugs to toss around ideas for new menu items.
“We don’t wanna get stale,” Ken says. Sam nods, “We always try to think of what’s next.” It’s a ritual that keeps the menu evolving while preserving the family’s culinary heritage. That drive doesn’t stop at the shop’s doors—when Ken was away on vacation, Sam found himself with a rare moment of downtime and dreamed up a cheesecake inspired by the classic tri-color Italian cookie. He tried it out on the spot, and when it came out a hit, he texted his dad the idea. Even when they’re apart, they’re still collaborating, proving the work never really leaves them.
From there, the creations move to the ovens and counters, infusing the deli with savory, inviting scents like handmade bread being rolled out, fresh mozzarella being stretched and butter and sugar from the trays of pastries. Many of the menu items carry the names of family members and employees, like Jaelee’s Caesar Wrap or Momma D’s Pizza burger, a subtle way of turning recipes into tributes. Order lunch, and you might be biting into a sandwich named after the person who made it. The Huckaback is a hearty standout; stacked with smoky pastrami and tender corned beef, melted Swiss, sauerkraut, and Russian dressing on marble rye. The Mikey D balances breaded eggplant, creamy fresh mozzarella, roasted peppers, and crisp lettuce and tomato, finished with house-made Italian dressing on fresh-baked ciabatta.
Still, the heart of the deli are its bagels—which it serves up 1,500 a day of and nearly 50,000 each month. Ken favors the sweet comfort of cinnamon raisin, while Sam usually reaches for sesame or jalapeño.
Here, the table is a gathering place where time-honored recipes meet moments shared with neighbors and friends. On weekends from October to April, live music fills the shop, courtesy of a husband-and-wife duo playing classics from the ’60s to ’80s. At times, the music even comes from behind the counter; Ken’s son Robert has been known to sing as he works, his voice mingling with the clatter of dishes and the laughter of regulars. It’s a small detail, but one that adds character and spirit to a place already overflowing with harmony.
The family behind the flavors: owners Sam and Ken with Robert and Heather, serving up bagels (and smiles) together.
“I never ran a marathon, but I can get the sense of how people feel when they finish—that’s how we feel. Ten years has just been a run, it just feels great. ”
Uncle Nick’s proudly serves Kimbo authentic Italian espresso.
THE BUSINESS OF BELONGING
At its heart, Uncle Nick’s is a business built on values. Ken often credits his uncle’s philosophy as their north star: treat employees like family, treat customers like friends and never let quality slip. Sam adds the energy, Ken brings the vision, and together they’ve created a rhythm that keeps the shop running.
That rhythm hasn’t always come easily. In the early years, expansion seemed like the dream, but stretching themselves across multiple locations didn’t work. Uncle Nick’s once operated on Edgewood Drive, Kentucky Avenue in downtown Lakeland, and even in Bradenton, but the stretch spread the owners thin, prompting a refocus on a single location. “Expansion probably was the one thing we regret,” Ken admits. “I still want to do that, but here.” Sam jumps in: “Grow inside ourselves. We do a lot better as a team.” Their willingness to adapt—to pivot from a “bagel and Italian” concept into something more focused, more true to their roots—has defined their resilience.
That same adaptability carried them through the pandemic. While other shops shuttered, Uncle Nick’s found ways to not only survive but thrive: adding outdoor seating, offering delivery, even stocking essentials like toilet paper and bleach when shelves elsewhere were empty. “We looked at it as an opportunity to be more involved in the community and help people,” Ken says. Against the odds, business doubled.
The Lakeland community has rewarded them in return, through repeat business and through customers who have become part of the deli’s story—like friend and sausage maker Mike, who once taught them how to make Italian sausage. After Mike passed away, his son became a regular, a living reminder of the connections food can forge.
Ken and Sam’s partnership is the deli’s backbone. “When you’re younger, you think you know everything,” Sam says. “It took me a little while to realize you just gotta calm down and listen.” Ken smiles, adding, “If you throw into everything all at once, it’s not going to be the quality we want.” That balance—Ken’s patience, Sam’s drive—has been their formula for success.
Even outside the shop, business and family intertwine. Sam coaches his son’s baseball team, Ken helps with his daughter’s volleyball, and during the holidays, the line between home and deli blurs. Christmas Eve transforms the shop into a bustling workshop, where family, employees, and longtime customers join forces to prepare elaborate catering orders. Cannolis are piped, trays are wrapped, and—true to DeBellis tradition—a pizza party fuels the night. Sometimes, Sam’s son Christopher slips behind the counter to help out, following in his father’s footsteps just as Sam once did. Through it all, one theme runs strong: family first.
After 10 years of long days, challenges, and triumphs, Ken and Sam still open the shop together every morning. They still have their coffee meetings, still talk about what’s next, still dream. And when things get overwhelming, the duo has a simple mantra: “The best is yet to come.”