Figaro’s

At a little lunch spot in Boston named Figaro's, your mouth may not be big enough to handle their enormous sandwiches.

Rosie Martone - Chef/Owner, Figaro's: "You definitely got to bring your hunger, I mean definitely got to bring your hunger."

And the restaurant itself, most definitely isn’t big enough for the family that runs it.

John Martone - Co-owner, Figaro's: "There's a reason that they say family and business do not mix.  There's definitely a reason for that.  So anybody out there thinking about working with their family, think very strong and hard about it."

Since 2002, Figaro's has been a haven for hungry office workers looking for a lunch that's fast, big, and delicious, because the sandwiches at this busy take-out spot are full of flavor, and the family that makes 'em is packed with personality.

Rosie Martone and her brother John run the restaurant, but they don't do it alone.  Their parents are here to help keep the peace, and to help out in the kitchen too.

Rosie Martone - Chef/Owner, Figaro's: "So my mom works here, Geraldine, we called her Gerry.  She's kind of like the truck driver, that's what we call her.  She's small but she's really really tough, she gets a lot done fast.  My dad Ralph, who's basically in charge of making pesto.  And then there's my brother who's basically up front, you'll see him a lot of the times at the cash register, he's the customer person.  I'm out back usually with my staff cooking, and I'm basically the head chef.  We're very very lucky, we have a great team here."

Figaro's great team creates some truly spectacular sandwiches; like the Pavarotti with tomato, mozzarella, prosciutto, and dad's homemade pesto, a Steak and cheese spiked with pepperoni, onions, and hot peppers, the Classic Italian loaded with imported meats and cheese, and Nonna's Meatball, that always brings back tasty memories.

Rosie Martone - Chef/Owner, Figaro's: "We named it after my nonna, because at the end of the day, Nonna's meatballs are always the best."

John Martone - Co-owner, Figaro's: "The smell, the aroma, the taste, putting it in some fresh bread, with some nice cheese, it's just an amazing sandwich, and it's a wonderful way for us to sort of reflect and remember those days when we were kids eating from my grandmother's table."

Nonna would be proud of these meatballs, and she'd also approve of the portions at Figaro's, because the Martone family wants to make sure you mangia.

John Martone - Co-owner, Figaro's: "Portion size is big, you know we're big, we like to eat, we know how to eat, so we obviously want to make sure that when you come here to eat, you leave well fed and feeling good about what you just ate."

In addition to the sandwiches, Figaro's also makes some awesomely overstuffed wraps, like the criminally good Whitey Bulger, filled with Buffalo chicken, bacon, cheddar, and ranch.  But be forewarned, it's only served on Thursdays, and it always draws a crowd.

Rosie Martone - Chef/Owner, Figaro's: "The Whitey Bulger has become a phenomenon, it's literally a cult sandwich that people wrap around this place and wait for on a Thursday."

For a great wrap you can eat any day of the week, order the Sonny Corleone.  And this is one recipe chef Rosie can't take credit for.

Rosie Martone - Chef/Owner, Figaro's: "The Sonny Corleone was actually the invention of my brother.  Pepperoni, roasted red peppers, chipotle mayonnaise, shredded cheddar cheese and grilled chicken."

John Martone - Co-owner, Figaro's: "It's pressed grilled in a wrap, so it comes out looking like a burrito, but it's so much more."

Now there are a few things you need to know before you go to Figaro's: They're only open weekdays, until 2:30 in the afternoon, and during the lunch rush, this small spot can fill up fast, so do everyone a favor and be sure you know how to order.

Rosie Martone - Chef/Owner, Figaro's: "You actually walk all the way around and order from us,

and then you tell us what you want.  We go ahead and we make it for you, you basically make your way down this line, you pay my brother, and then when your sandwich is done, we just yell out the name.  So it's Al Capone, Whitey Bulger, whatever it might be."

But despite the big lines and small space, the sandwiches still come out quick, Because Rosie and her kitchen crew are a well-oiled machine.

Rosie Martone - Chef/Owner, Figaro's: "There's five of us back here, so as you can tell, it's really really tight quarters, but I've been told many many times, it is so exciting to watch you guys, like it really is amazing how you produce the amount of food that you do, given the space."

Of course working in such a cramped kitchen doesn't come without some verbal sparring, or the occasional body blow, but in the end, this family is just proud to be serving the food they love.

Rosie Martone - Chef/Owner, Figaro's: "We're Italian.  I don't know if you noticed this, but we are Italian, and with being Italian, there's an immense amount of pride, and when you come through these doors, your our family, your our friends, and we want nothing more than for you to really enjoy everything.”