Prepared quickly, from scratch with passion. Lito’s Kitchen isn’t your average sandwich joint.

A spread of food including a loaf of sliced bread, a sandwich with salmon, lettuce, and tomato, a bowl of salad with cucumbers and red peppers, and a purple smoothie in a plastic cup, on a table.

Our story

After working as a chef in the corporate world for many years, Villatoro wanted to be able to do what he loved and still have the ability to spend time with their daughter, Alexandra. “I wasn’t able to do that before, there were no flexible weekends,” he explains. It’s cozy here. Almost like being at your mother’s table. The open kitchen lends itself to a quaint familiarity and comfort. It’s the kind of place where regulars are remembered and everyone is appreciated.

A family of four sitting on a sofa, smiling and celebrating Christmas. The background features holiday wreaths and decorated trees.

Here, it’s about the personal touches, something that Angel strives for and achieves particularly in the sauces and marinades used in his food. Like the portabella mushroom sandwich made with zucchini, provolone cheese and romesco spread all placed on thin pita bread. Or the taste bud tempting Mediterranean chicken which is marinated in a unique sauce, topped with hummus, cucumber, jalapeño and fresh greens inside extra soft naan bread.

Grilled salmon sandwich with lettuce, tomato, cucumber, and red onion in pita bread on a table.

Freshly baked loaves of bread cooling on a wire rack

Close-up of a folded breakfast quesadilla on a white napkin, with a small container of sour cream beside it, in a cozy restaurant setting.

A bowl of salad with olives, cherry tomatoes, shredded lettuce, and sliced vegetables, served with slices of bread, olive oil, and vinaigrette on a table with other sandwiches in the background.

Daily specials and customized orders are options too. “If I have it, I can make it,” Angel says. The eatery also maintains a focus on keeping things healthy with items like their delicious pineapple-kale smoothie, quinoa and cauliflower, breakfast parfait, and the kale-romaine Caesar salad, served with their house made Caesar dressing.

Ultimately, the goal for Lito’s is producing it better. “My wife and I often sit down, and eat one of our menu items, asking ourselves how we can change it or improve it, that’s something I really focus on.”

—Brittani Robinson —Angel Villatoro | executive chef