Local Flavors: Griff’s Deli

Story by Amelia Bowen

More than 17 years in, Griff’s Deli has become a familiar part of the Bowling Green community, the kind of place people return to again and again. What started as a small, locally owned concept has grown alongside the city, shaped by the people it serves and the relationships built over time. The foundation of it all began years earlier at Auburn University, where Ed and Micha met in college. It was also where Ed first discovered his passion for the restaurant industry, working in kitchens and quickly connecting with the energy of the service world. That experience stayed with him, eventually leading the couple to Bowling Green in 1999, where they would begin building both a life and a business together. After marrying in 2002, the Griffins set out to create something of their own. What followed was Griff’s Deli, a restaurant built from the ground up through years of hard work, persistence and a clear vision. Over time, it has become known for its fresh, made-to-order menu and welcoming atmosphere. At its core, Griff’s offers a classic deli experience with a Southern twist. The menu features paninis, wraps, salads, soups, oversized baked potatoes and a signature chicken salad, all prepared with fresh high quality ingredients. The focus remains simple: great food, generous portions and consistent value. But what has truly defined Griff’s over the years is its connection to the community. From Autism Awareness events to local school fundraisers and WKU Greek sponsorships, the Griffins have made it a priority to be involved. In 2015, Ed was named Small Business Person of the Year, recognizing both his leadership and the restaurant’s impact on the community. That connection extends beyond events and partnerships. Griff’s has become a place where people gather, where familiar faces return and where relationships are built over time. It is a reflection of the community itself. The business has also grown alongside the Griffin family. Their son Tristan, now a sophomore at Western Kentucky University, works at the restaurant, while their daughter Tucker plans to join the team this summer. What began as a business has become a true family operation, shaped by each stage of their lives. Outside of the restaurant, the Griffins value time together, often traveling during the summer to explore new places. Whether at the beach, on the golf course or in the air, Ed, who earned his pilot’s license in 2005, brings that same sense of curiosity and passion into everything he does. In many ways, Griff’s Deli mirrors Bowling Green itself. As the city continues to grow, the support for locally owned businesses remains strong, something the Griffins credit as a major part of their success. More than anything, Griff’s is built on relationships. It is a place rooted in consistency, community and a genuine appreciation for the people who have supported it along the way. For Ed and Micha, that support has meant everything and it continues to shape what Griff’s Deli is today.