Trigo - Panama City, FL - Photo by Mike Bonfanti

My breakfast plans in Panama City were gutted by poor planning, and I stumbled through the morning without caffeine.  Lunch approached and my friend, Mike, suggested Trigo.  It was located across from his office, and we hopped across Harrison Ave towards the red brick clad restaurant.

A portion of the parking spaces in front of Trigo were removed and in their place sat a wooden patio ringed with a black iron railing. Three tables and bright colored flower pot brightened up what had formerly been gray asphalt.  A solitary patron sat in the stifling heat reading a folded newspaper. Mike suggested we sit inside and I followed his lead.

Trigo - Panama City, FL - Photo by Mike Bonfanti

The restaurant bills itself as a “San Francisco style deli,” and never having experienced one I was curious to see what was on the menu. It turns out the owner was aiming for a San Francisco-style atmosphere rather than west coast-style food, and the menu consisted of salads, sandwiches, soups, and oddly enough pizza.  The smiling tattoo clad girl behind the counter suggested the tabouli salad, and I ordered a large topped with chicken.

Trigo’s interior is clean and modern with wood floors and exposed brick.  It felt very loft-ish. Some of the tables were very wide, and would make discussing the days events in a normal tone difficult.  To this end, we took a seat at a smaller glass topped table in facing the window.


The salad arrived minutes after I ordered in a large white bowl.  Parsley, tomato, onion, bulgar wheat, spices, lemon juice, and olive oil were combined into a very fresh tasting salad.  Thin strips of chicken topped the salad. I was disappointed to see Trigo used pieces of sliced Boar’s Head deli meat rather than fresh chicken breast.  The edges were coated with some sort of seasoning, but for the most part the chicken was unremarkable.  The tabouli also needed more lemon juice.

My conversation with Mike was more interesting than lunch, and I departed for home mildly disappointed about our very average meal.  Mike remarked Panama City was a food wasteland, and we could try somewhere else the next time I was in town.

Trigo is located at 119 Harrison Avenue, Panama City, FL.  The restaurant is open Mon – Fri 7:00 am – 8:00 pm and Sat 10:00 – 3:00 pm.  Trigo can be found online at, Facebook, on Twitter @Trigodeli, and contacted by telephone at (850) 481-0132.

Sweet Tea & Bourbon’s Rating:
Atmosphere: B
Taste: C-
Presentation: C
Service: A
Cleanliness: A
Price: $

Trigo San Francisco Style Deli & Catering on Urbanspoon

17 thoughts on “Trigo

  1. Have him take you to St. Andrew for lunch next time. It’s about a five minute drive down Beach Drive. I recommend Capt.’s Table, but there are a couple of other good places along Beck Avenue. Capt’s Table is an old time Florida seafood restaurant. I recommend the chargrilled oysters (get them raw if you like them) and a grilled grouper sandwich.

    I’ve been to Trigo once. It was unremarkable.

  2. This is the owner of Trigo Deli with a reply to your comment.1st of all i appreciate the comment your left on the sight, i just wish you would have asked someone about the food before you wrote your comments because my friend you are wrong and dont know your food very well. This is not Boars head meat, this is fresh chicken breast that we season and bake ourselves everyday and we slice it thin, and nobody and i mean nobody puts chicken on tabouleh salad, you made a bad choice when you did that, Remember next time,, chicken on Caesar salad my friend, not on tabouleh. If you know anything about west coast food, than you know that they serve healthy food, soups and salads and sourdough bread, which is exactly what we do here. So do yourself a favor next time and know what youre talking about before you write it. Have a lovely day

    • Thanks for the comment Gilbert. The girl working the register said it was Boar’s Head chicken. If you really do roast it daily, which I doubt because it tasted like deli meat, you need to train your staff better so they give accurate information to customers.

      As for adding it to the tabouleh, I was looking for some extra protein that day. I asked for it on the side, but your cashier said that wasn’t possible.

      Thank you for explaining your take on west coast food. It was pretty unclear from your menu which direction you were going. Again, it is odd to see pizza on a deli menu, but to each their own.

  3. Hello Mike, Thank you for replying and i appreciate you taking the time for it. I am sure my staff did not tell you these things because they know better and have been with me for over 2 years, nonetheless i chewed them out anyway. As for my chicken, i am sending you a picture of the chicken before we cook it and hopefully that be good enough for you. The reason i added pizza to the deli is because we owned a pizza restaurant in sf as well and i wanted to do pizza here at night and not only sandwiches and salads. It has worked great so far as you can see on the comments on urban spoon. Please next time youre in town, come in and i will be glad to serve you something to your satisfaction. thank you for your time.

    • Thank you for your reply. You believe I am a liar, and still chewed your staff out? Working for you must be a pleasure.

      I appreciate your offer of serving me something to my satisfaction, but I never plan to step foot into, or spend another dime at your establishment. You need a lesson in customer relations and etiquette Mr. Hamati.

      Good day sir.

  4. Judging by your comments towards a customer here I can only imagine how wonderful your customer service is. Congratulations on your upcoming closure.

  5. Thank you again for your reply and this will be my last one for you. The only reason i replied to you in the first is because it bothers the heck out of me when a so called blogger and food expert tells the website that we serve boars head chicken. dont post something if youn dont know what it is. because it makes you a liar. As for my bad treatment of my employees, thats why i have had the same staff here for the last 4 years with the addition of more along the way. As for our customer service i will take 1 bad review out of 51 anyday and thats why my rating is 96% and i am sure you or your followers can read the horrible service we provide to our customers on urbanspoon. thank you

    • I admire your perseverance. I do not hold myself out as an “expert,” and never have. I am a regular guy who likes to go out to eat and write about it.

      I have written over 350 reviews and people generally agree with my observations.

      The best part of our exchange is that you come off as a complete jerk, and your comments will read by others searching for reviews on Trigo.

    • I’ll be in Panama City in two weeks. I’ll make sure to avoid eating at this place. Owner seems like a really neat guy.

  6. I was in Panama City this past week. One person in the group suggested we go to Trigo. I showed them your review and the comments from the owner. We ended up at an Italian place just down the street. It’s called “Ferucci’s.” I’d recommend it.

  7. I’ve only ever had one owner flounce at my blog, and it wasn’t as epic as this.

    Hey, Gilbert, if you’re still out there, the correct response was simply: “My employee was mistaken when she told you about the meat used. For the record, we use this meat instead. Thank you for your visit, and I apologize for the misinformation.” You go beyond that like you did here, and you do far more damage to yourself than any number of positives.

    • In fairness, Trigo does have positive recommendations on Urbanspoon. However, one or two of the reviews do point out that the owner/manager is a bit testy. That fact is also reflected in his comments here.

      Perhaps I am a rarity, but if I know the proprietor of a restaurant is an obnoxious boor with no people skills, I will pass on even the best cuisine. As I mentioned earlier, I’ve tried Trigo once and found it unremarkable.

      Still, there was a chance I might have returned, that is until I read your exchange with the owner/manager. Hence, I steered my party up the street to Ferucci’s last week.

      I’ve followed your blog for about a year now and never felt that you are “out to get” anyone. This entire situation could have been easily diffused by a manager with even rudimentary customer service skills. Instead, it escalated. Needlessly. Some businesses, restaurants included, act as if the customer exists so that they may practice their craft. Actually, the opposite is true. The best business people, including restaurateurs, know that “the greatest among us is the SERVANT of all.”

      • Thanks for the comment Mike and I appreciate you reading. I am with you, if the owner has no people skills, I won’t frequent the business. As you can tell if you’ve followed my blog got a year and a half, I am respectful in my reviews (even if the food/service is terrible.). I know people are working their butts off to make their business work, and never try to knee cap anyone.

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