Walk into the warehouse district of Northeast DC and you'll smell it before you see it. It’s that sharp, vinegary, salty-sweet scent of aged provolone and cured meats. It’s the smell of history. Honestly, if you’re looking for A. Litteri Washington DC, you aren't just looking for a grocery store. You’re looking for a time machine that somehow survived the massive gentrification of Union Market.
Most people stumble upon it by accident while waiting for a $15 avocado toast next door. They see the unassuming storefront, the stacks of tomato cans in the window, and they wonder if they’ve accidentally walked into a private wholesale club. They haven't. It’s the oldest Italian import store in the District. Since 1926, the Litteri family—and later the DePietro family—has been keeping the city fed on real-deal olive oils, obscure pastas, and subs that are basically the size of a human forearm.
What Actually Makes A. Litteri Washington DC Different?
DC is full of "concepts." You know the ones. Minimalist lighting, QR code menus, and a brand story written by a PR firm. A. Litteri Washington DC is the opposite of a concept. It is a reality. The floors aren't perfectly polished concrete; they are worn down by decades of locals looking for specific brands of San Marzano tomatoes that you simply cannot find at a Safeway or even a high-end Whole Foods.
The magic is in the clutter. It is tight in there. You will probably bump shoulders with a chef from a Michelin-starred restaurant who is buying bulk balsamic, or a grandmother who has been shopping here since the Kennedy administration. There is a specific kind of organized chaos to the shelving. You’ll find gallon jugs of olive oil sitting near bins of dried chickpeas and rows of pizzelle cookies. It’s authentic. Not "Instagram authentic," but actually, grittily real.
The deli counter is the heart of the operation. It’s a choreographed dance of slicing, wrapping, and shouting orders. If you go during the lunch rush, be prepared to wait. But it's a good wait. It’s the kind of wait where you browse the refrigerator cases and end up buying a jar of lupini beans you didn't know you needed.
The Sandwich Situation (And Why You’re Doing It Wrong)
Let’s talk about the subs. If you search for A. Litteri Washington DC, the first thing people mention is the Italian sub. And yeah, it’s great. But there’s a nuance here that most tourists miss.
The "Italian Classic" is the standard-bearer. Provolone, Genoa salami, mortadella, and capicola. But the real pro move? The "Hard Italian." It uses a sharper provolone and different cuts of meat that have a bit more funk and bite.
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You have to choose your bread wisely. They offer soft rolls or hard crusty bread. Get the hard bread. Always get the hard bread. It’s the only thing that can stand up to the oil and vinegar without turning into a soggy mess by the time you walk over to the park to eat it. People often complain that the sandwiches take a long time. They do. Each one is built to order, and they don't skimp on the meat. It's a heavy sandwich. You'll feel it in your wrist.
Navigating the Union Market Shift
It’s kind of wild to think about how much the neighborhood has changed around 517 Morse Street NE. Twenty years ago, this area was strictly for wholesalers and people who knew exactly where they were going. Now, it’s surrounded by luxury apartments and "curated" shopping experiences.
While the rest of Union Market became a food hall—which is great, don't get me wrong—A. Litteri stayed exactly what it needed to be. They didn't "rebrand." They didn't start selling $9 lattes. They stuck to the wine, the cheese, and the canned goods.
This creates a weird, beautiful friction. You’ll see young professionals who just moved to NoMa looking slightly confused by the lack of a digital kiosk, standing next to a guy in a stained apron who has worked in the market for thirty years. It’s one of the few places in DC where those two worlds actually collide without one trying to price the other out of existence.
The Wine Selection Is Secretly the Best Part
Everyone goes for the sandwiches, but the wine aisle in the back is where the real value is hidden. It’s almost exclusively Italian.
You can find a $12 bottle of Montepulciano that tastes better than a $40 bottle at a boutique shop in Georgetown. Because they’ve been in business so long, their relationships with distributors are legendary. They get the good stuff. They carry wines from small Italian estates that don't have the marketing budget to get onto the shelves of the big liquor chains.
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- The Bubbles: Look for the Franciacorta. It's Italy's answer to Champagne but often at a fraction of the cost.
- The Reds: Don't just stick to Chianti. Ask whoever is working for a recommendation on a Nero d'Avola or a sturdy Nebbiolo.
- The Spirits: They have a solid selection of Amari. If you want to start making your own cocktails at home, this is where you buy your Averna or Meletti.
Practical Advice for Your Visit
If you're planning to head down there, don't just wing it. There are rules—mostly unwritten—to making the most of the experience.
First off, parking is a nightmare. It’s Union Market. Just accept it. If you can, take the Metro to NoMa-Gallaudet U and walk the few blocks. It’ll save your blood pressure.
Second, the deli counter closes earlier than the store itself. If you show up at 3:45 PM hoping for a sub, you might be out of luck. Check their current hours on their website before you commit, as they tend to be a bit "old school" with their scheduling.
Third, don't be afraid to ask questions at the deli. The guys behind the counter might seem like they're in a rush (because they are), but they know their products inside and out. If you aren't sure what the difference is between the various types of prosciutto, ask. They’ll usually give you a straight answer, even if it’s delivered with a bit of that classic DC brusqueness.
Beyond the Sub: What to Put in Your Basket
If you leave with only a sandwich, you’ve failed. You need to stock your pantry while you're there.
Get the house-made pasta sauce. It’s better than anything in a jar at the grocery store. Grab a wedge of Parmigiano-Reggiano—the real stuff, with the rind that has the name stamped on it.
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I always suggest picking up a bag of "00" flour if you have any interest in making pizza or pasta at home. It’s a finer grind that makes a huge difference in texture. Also, check out the frozen section. They have ravioli and tortellini that make for an incredibly easy, high-quality dinner on a weeknight when you're too tired to actually cook.
Why Places Like This Still Matter
In a city that is rapidly becoming a collection of "fast-casual" chains and high-end dining groups, A. Litteri Washington DC represents continuity. It represents a family-owned business that didn't cave to the pressure of making everything "shareable" or "photogenic."
It’s messy. It’s crowded. It’s a bit loud.
But it’s also one of the last places in the District where you get exactly what you pay for: high-quality food without the pretension. It reminds us that DC has a history that predates the lobbyists and the tech startups. It’s a history of immigrants, hard work, and really, really good olive oil.
Next Steps for the Full Experience
- Check the hours: Before you leave, verify the deli hours specifically. They often stop taking sandwich orders 30 minutes before the store closes.
- Order ahead: If you’re in a rush, use their online ordering system for sandwiches. You can pick them up at the side counter and skip the main deli line.
- Explore the "New" Union Market: After you get your sub, walk over to the main Union Market building or the nearby La Cosecha. It’s a great way to see the contrast between the old-school vibe of Litteri and the modern culinary scene of DC.
- Try a new cheese: Pick one cheese from the case you’ve never heard of. Ask for a small wedge. It's the cheapest way to travel to Italy without a passport.