Walk into 96 Wall Street on a Tuesday at noon and you’ll see it. The line. It’s almost a rite of passage in Madison. People aren’t just waiting for a sandwich; they are waiting for that specific crunch of the Schiacciata bread or the heavy, comforting weight of a Boss Wrap.
Bradley & Wall Madison CT isn't some corporate franchise that popped up overnight. It’s basically the culinary heart of the shoreline, run by Joe and Maria Conigliaro. Joe actually grew up in Carini, Sicily, learning to cook with his mother before moving to New York at 23. You can taste that history. It’s in the sauce. It’s in the way they don't skimp on the Gorgonzola in the Parma salad.
Most people know them for the sandwiches, but it’s really a hybrid—part gourmet deli, part high-end pizzeria, part prepared-foods heaven. Honestly, if you live in Madison and haven't had a "Try This" chicken sandwich, are you even living there?
The Boss Wrap and Other Local Legends
If there is a "national dish" of Madison, it might just be the Boss Wrap.
It’s a monstrosity in the best way possible. You've got chicken cutlet, penne alla vodka, and fresh mozzarella all crammed into a wrap. It sounds like a carb-induced fever dream. It is. It’s also incredibly popular with the kids from Daniel Hand High School and Morgan students who flock there after practices.
But here’s what most people get wrong: they think B&W is only about the heavy hitters.
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Sure, the meatball parm (the #20 on the menu) is a classic for a reason. The meatballs are dense but tender. However, the real pro move is exploring the "Schiacciata" options. That Italian flatbread is thin, oily, and salty in all the right places. Try the one with grilled chicken, broccoli rabe, and mozzarella. It’s lighter than a sub but feels way more sophisticated.
Why the Wait is Part of the Experience
You’re going to wait.
Sometimes it’s 10 minutes. On a busy Friday or a beach day when everyone is heading to Hammonasset, it might be 25. People complain, but they stay.
The kitchen is a whirlwind. You’ll see the staff moving at light speed behind the counter, grabbing Boar’s Head meats and pulling fresh trays of penne vodka from the hot bar. There’s a specific energy to the place—it’s loud, it’s crowded, and it smells like garlic and toasted bread.
Joe Conigliaro and his family have been doing this for over 30 years. That kind of longevity in the restaurant business doesn't happen by accident. They’ve won "Best Deli" and "Best Sandwich" from the Shoreline Times more times than most people can count.
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Beyond the Sandwich Board
Most first-timers miss the hot bar and the prepared foods section. Big mistake.
If you’re a busy parent or just don’t feel like staring at a stove, the prepared foods are a lifesaver. We're talking:
- Sole Florentine and Tilapia
- Cajun Salmon that actually has a kick
- Decadent rice pudding that tastes like someone's nonna made it
- Veal Marsala with a rich mushroom wine sauce
Then there’s the pizza. B&W does a thin-crust Italian style that holds its own against the New Haven giants. The "Shoreliner" is a standout—white pie, mozzarella, spinach, clams, bacon, and a ton of garlic. It’s salty, briny, and perfect.
If you're looking for something weirdly specific, the "Cardinal" pizza has shrimp and bacon. It sounds like it shouldn't work. It does.
The Reality Check: Prices and Overcrowding
Let’s be real for a second.
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Bradley & Wall isn’t the cheapest lunch in town. A sandwich, chips, and a drink will usually run you just under $20. Some people think it’s overpriced. "It’s just a sandwich," they say.
But it’s not just a sandwich. It’s the quality of the chicken cutlets—always crispy, never rubbery. It’s the fresh mozzarella they actually make. You're paying for the fact that Joe is still in there, likely tweaking a recipe or checking the daily specials.
The seating is also tight. If you’re expecting a quiet, romantic bistro vibe, you’re in the wrong place. It’s a bustling deli. You grab your food, you find a corner, or—more likely—you take it down to the Madison Green or the beach.
Actionable Tips for Your Visit
If you want to master the Bradley & Wall experience, follow these steps:
- Check the Daily Specials First: Don't just look at the wall menu. Check their website or the chalkboard. They do wild stuff like Mango Tango wraps (smoked turkey, mango, avocado, chipotle mayo) or Fig Jam & Prosciutto paninis.
- Order Ahead: If you're in a rush, use their online ordering system. It won't save you from the crowd, but it'll save you from standing in the order line.
- Try the Salad: People sleep on the salads here. The "Parma" with Gorgonzola and walnuts is massive and actually filling.
- Parking Hack: The lot at 96 Wall St can be a nightmare. If it’s full, don't stress. Just park nearby in the downtown Madison lots and walk a block. It’s worth the steps.
- The "Try This" Rule: If Joe or the staff suggests a specific stuffed bread or a new pasta dish, just say yes. They know what they’re doing.
Bradley & Wall isn't just a business; it's a staple of the Connecticut shoreline. Whether you're grabbing a #27 chicken cutlet sandwich for a boat trip or picking up a tray of eggplant parm for a family dinner, it’s a place that tastes like home—if home was a small town in Sicily moved to the middle of Madison.