Mineo & Sapio Street Eats

The heat holds steady, the sausage patties lined across the griddle, flattening under the weight of the press. The Signature Dirty Bird takes shape in layers—Mineo & Sapio’s chicken sausage, glazed in barbecue sauce thick enough to catch in the ridges, caramelized onions folding into the heat, cheddar slackening into something closer to liquid. The slaw is there for contrast, for crunch, for the way it offsets the chipotle creolaise creeping into the bread. The ciabatta holds firm but doesn’t fight. The Chorizo Po’Boy works in sharper cuts—brined pickles, red onions, tomatoes, each one breaking through the spice before the whole thing settles back into itself.

The rest follows its own logic. Italian sausage, grilled until the skin tightens and snaps. Five-cheese stuffed hot peppers, their filling shifting under heat. Mac and cheese, thick with cheddar, the kind that drags across a spoon. Meatballs sink into red sauce like they knew it was coming. The taco bar veers between smoky and bright. The sausages stay the same, unchanged by setting or season, always stacked, always delish. Mineo & Sapio caters, in case your event requires actual food.