Check Out Allie Learn’s Story

Today we’d like to introduce you to Allie Learn.

Hi Allie, thanks for sharing your story with us. To start, maybe you can tell our readers some of your backstory.
My parents are both Italian American happen to be great cooks. When I was 9 years old, my parents opened up their first pizzeria in Salem, Oregon, and by the time I was 15 I started working there. I can’t say my love for the work was immediate, but with some discipline I eventually learned that working with food and people wasn’t only something I was kind of good at, but it was also something I enjoyed. Growing up in a family business was no easy feat, but despite the challenges of running a small business I was lucky enough to watch my parents succeed at making a dream a reality.

As time went on, my passion for food grew, as well as the desire to make my own mark. Sure, pizza is great, but let’s talk about sandwiches! Sandwiches, like pizza, can hold such great food memories. And since there was a lack of good local sandwich shops in Salem at the time…and since I had access to a kitchen and restaurant, I figured I might as well give it a shot. In 2018 I hosted my first Little Palace pop-up in my parent’s restaurant. I offered one sandwich: The Altalian. And the rest is history…

…kinda sorta… I moved to Los Angeles in 2019 with the desire to do something different. The desire to get out of the food industry entirely. Coming from an artistic background, I decided that that was something I wanted to pursue. Then, Covid happened. And though I was given the gift of time to make art, I also found myself, like so many people, making food…lots of food. So many people were getting creative and hosting pop-ups and it felt so exciting and accessible. I kind of came to realize that I could marry all the creative pursuits I enjoy into one. And then Little Palace was born…again.

Little Palace got it’s more permanent start at LA River Farmer’s Market in 2023, and currently resides at Atwater Village Farmer’s Market. It’s been a delight getting to use the best produce and bread (shoutout Out Of Thin Air!) the farmer’s market has to offer. And though the focus remains on sandwiches and deli fare, time has proven that you can take the girl out of the pizzeria, but you can’t take the pizzeria out of the girl. So in addition to sandwiching, you can also find us slinging pizza pies. We cater, we pop-up, we do private events!

I’m sure it wasn’t obstacle-free, but would you say the journey has been fairly smooth so far?
Constant struggles! I wish I could say otherwise, but that just simply would not be true. Showing up for an event is always a gamble. When it’s not profitable, it hurts bad. And though being your own boss has it’s perks, it can also be a nightmare because you have to hold yourself accountable. You have to show up. You have to learn to give yourself grace, and fight the urge to give up when you’re tired, or when you’ve had a bad day. And as cliché as it sounds, when you have a good day, it can make you feel like those bad days are worth it. Just having one person tell me that one of my sandwiches is one of the best they’ve had, or that they can’t stop thinking about it…well dang! That sure does feel good. We love to be validated!

Thanks for sharing that. So, maybe next you can tell us a bit more about your work?
I’m a sandwich artist! I specialize in my version of Italian sandwiches, the classics, and the kinds one might call “sandwiches with a stoner flare.” I love being silly and I love a little play on words. I like it when people laugh saying the names of my sandwiches. Not that they’re all actually funny, they probably confuse the tongue more than anything else.
I’d say that I’m most known for my Italian sandwich that I’ve named The Altalian. My most ordered sandwich, but also the name that people struggle with saying the most. A play on words cause I’m Allie and I’m also Italian.

I think it’s important for every deli to have their own version of an Italian sandwich, and I am very proud of mine. I use the best bread in town from my friends at Out Of Thin Air, and then I strive to use the best fillings you can get. Provolone! Mortadella! Toscano Salami! Gabagool! House-made Giardiniera! Peppers! Onions! Greens! Dijon! Aioli! Oh My!

I also believe that a sandwich should be big enough to save half for later. Of course, that depends on one’s appetite, but I strive to make a hefty sandie. Quality, quantity, *chef’s kiss!*

Do you any memories from childhood that you can share with us?
I’m a struggling nostalgia addict, so how could one choose?!

But if I’m thinking food related, it would be when I slipped and fell down the jungle gym during recess in 1st grade. I wasn’t hurt, but I got to go home. It was a rainy afternoon and my dad made me pastina soup (iykyk) with slices of parmesan cheese. I goobled it down while watching old cooking shows on PBS. Later that day I told me parents I wanted to be a “cooker” when I grew up.

And look at me now! Dreams can come true.

Contact Info:

• Instagram: littlepalace_delicatessen