I like Submarine Sandwiches - Heros - Spuckies - whatever. Does anyone have a "Sub to die for" place?
I've heard that Kelly's Kitchen at the People's Corner Market in Medford is good for cold-cut Subs. I get Vietnamese Subs on Dot. Ave - on French bread and stuffed with Shumae, cilantro, cucumbers, sauce and small green chilies for two bucks a shot.
Here is a post from last October ---
Subject: Re(1): Sorry state of Boston chowhounds Name: matt Posted: October 21, 1999 at 15:17:56
In Reply To: Sorry state of Boston chowhounds Posted by Seth Ditchik on October 19, 1999 at 15:20:21
Message: "Okay, here's a low end gem from my college days, but it is without doubt the best Italian Sandwich store I have ever been to (and I grew up in Philly). The place is called Bob's Food Store, in Somerville. It is just off campus from Tufts but I cannot tell you exactly how to get there. Come to think of it, you could say the same for almost every decent place in Boston .
But I can tell you this: go to Bob's as soon as possible.
It's a deli with grill in back. Bob himself is often there, and he is a classic Boston storefront guy. His Chicken Pahm is simply amazing-perfect blend of sauce and provie, and the chicken is white and dry. The jumbo steak and cheese actually breathes when you squeeze the sesame seed bun, and he melts the cheeze into the meat while it is still on the grill.
Need more? I usually cant stand Italian coldcuts, but even this is a great sandwich at Bob's. And the marinated steak tips sub is legendary-although the last one I had was a littlen on the chewy side. It takes a few minutes to get your food, so have them Nuke a piece of deep dish pizza while you wait.
My friends and I always wonder why there is not a comparable sandwich store in New York. We even drive up there a few times each year, 4 hours each way, to get a sandwich from Bob's. Of all the places I discovered while living in Boston-Kelly's in Revere, Nick's Beef and Beer near Harvard, Big Freddy's Roast Beef in Salem, and the "Cold Tea" at Moon Villa-this place is TRULY worth it. Just don't tell them you go to Tufts. You'll see why!"
Subs abound - but who has The Best?
Thanks Dara --- I need to get over to Brighton/Allston to try the Pho Pasteur that my Vietnamese friends are so fond of -- visit Eastern Mountain Sports near Brighton on Comm. Ave. -- then hit Marty's liquors for some Swedish hard bread and the Russian Deli for whatever looks good.
I can take a couple of subs home with me.
Tord is right -- you can't get a great Italian cold cuts sub in New York. I don't know why, because the selection of ingredients here is frequently superior. They just don't put them together in the same way. Same goes for the much-trumpeted White House sub shop in Atlantic City.
When I was in high school, I used to get mouthwatering Italian cold cuts subs at Ricotti's, on Newbury St. just off the corner of Dartmouth. To my astonishment, I noticed this winter that it still survives in the middle of this expensive area. Has anyone had a sub there recently? I intend to check it out next time I'm in town.
More recently I had a great Italian cold cut sub at Pace's Groceries in the North End, on (I believe) Endicott St. or whatever the service road to the Central Artery is called at that point, just past the intersection with Salem St.
Pace's don't always have sandwiches made to order, and certainly not on December 24th, but when they do, it's fantastic. You go straight in to the counter at the right and ask for Italian cold cuts on a submarine. "Oil, vinegar, mayonnaise, hot peppers, sweet peppers, pickles?" The answer is yes.
If it isn't too cold, you can devour the sandwiches at little metal tables on the street. For dessert, a cannoli at Maria's Pastry shop two doors down is as good or better than the heralded ones at the Modern Pastry Shop on Hanover St., with no wait to boot.
There is NO REASON ON EARTH why the Italian Food Center on Grand St. in Little Italy in New York, or Manganaro's on Ninth Avenue, can't produce sandwiches as good as these. But they can't.
re: Patrick A.
Patrick --- the comment about subs in NYC wasn't mine --it was from another '99 post about subs. I don't know diddly about NYC subs --except that the Nicks could use a few.
Thanks for the heads up about Pace. We get olives and other groceries there but never think of them in terms of subs. My wife and I go by places like Artu's and take sandwiches over to Columbus Park --when the weather is warm enough -- then walk around the waterfront, often feeding the birds with sunflower seeds and stuff. Its a great way to spend an afternoon in Boston.
As I've mentioned before, Dino's on Salem St in the North End makes some of the best subs I've ever had in my life. As Paul stated, the most important ingredient is the bread. Dino's always uses fresh baked 18" bread and closes shop once they've run out of bread. Due to the freshness of the bread, a lunchtime sub always tastes better than a dinner sub.
You can often get decent subs from the salumerias, but the emphasis is more on the meats and less on the sub. I do not recomend any of the sub-maiking bakeries, as all the bakery subs I've had have been so bad, that I nearly returned them.
If any of you happen to be in the Western burbs, I highly recomend Maria's on rt. 9 in Natick. Despite an aweful location on a mini-highway, Maria's has survived on the quality to their subs. My family used to forsake all the local places and drive the 10 extra miles just for one of their subs. The tart pickles and a sprinkle of a mysterious spice blend are the defining characteristics of a Maria's sub.
I'm making a list and checking it twice. Looking for ways to make my mouth feel nice.
Hi Tord .You have touched on one of my favorite subjects. Before I begin let me say at least in my opinion the can be no great sub without a great piece of bread. I believe a sub is 75% bread and 25% what goes inside. Unfortunately 98% of all the bread falls into the "YUCK" category. The trick is to find the other 2%. Hear are my choices.
First a word about cold cuts. As you may know... there is only one type of meat allowed in from Italy. Prosciutto Crudo from Parma was the first and became available about 10 years ago. Now you can get the cooked version called Prosciutto Cotto. I am not sure if the smoked version Prosciutto Affumicato("Speck") is available for import. I do know that they are allowing hams from other regions now and not all Prosciutto is coming from Parma. I had the good fortune to visit Parma in 1998 and fulfilled my life long dream to visit a salumeria in Italy. Much to my delight... the man behind the counter could speak reasonably good English. I spent about 1/2 and hour ordering a small tasting of several different cold cuts. Until the import restrictions are relaxed... we have to settle for what is available. Canada has San Daniele-Mortadella (in my opinion the best available in US) along with some very good Prosciutto. Volpi out of Chicago.. has a nice Genova Salame and some good Coppa. Formaggio Kitchen 244 Huron Ave.-Cambridge has some stuff that is made in the back alleys of NY out of sight of the FDA. Stay away from some of the better known US producers such as Boars Head. Well I digress let us talk about sandwiches. Here are my choices.
Waverly Market 684 Waverly Street-Framingham This Framingham market has a very good selection of Italian cold cuts. Their bread however which they get from Framingham Bakery or Steffenini is not very good. They also offer Porketta and some other Hot specials of the day. As I said without good bread your in the hole 75%.
Tutto Italiano 1893 River Street-Hyde Park (Reedville) Although I have only been to this original location once I have been to their other store Tutto Italiano 568 Washington Street-Wellesley many times. They no longer own this store having sold it about 2 years ago but they still provide the bread which is baked in Reedville. The bread is excellent and makes a great sandwich. The cold cut selection in Wellesley is decent but not great. It used to be better before it was sold.
Il Panino 1001 Mass. Ave.-Cambridge (between Harvard and Central Square)
Their original location is on Richmond Street in the North End but I do not have the number. It is only a few doors in from Hanover. They make a classic Panino with prosciutto, fresh Basil, tomatoes and fresh Mozzarella. The bread comes from Parziale Bakery 80 Prince Street-Boston (North End). It is excellent for sandwiches and served as table bread by many the restaurants in the North End. Be careful not to order the Il Panino Lady as this is not a smaller version of the original but rather is missing the prosciutto.
Salumeria Italiana 151 Richmond Street-Boston (North End) Last spring I visited this North End landmark with a friend. I had been in several times before so I was surprised to see pre-made sandwiches ("wrapped in plastic") sitting on the counter. I saw no bread behind the counter as it usually is so I went to the front of the store and picked out a loaf. I returned to the deli and asked if they would make me a sandwich. Their cold cut selection is one of the best I know. The man behind the counter told me that they already had sandwiches made up. As they were sitting about 6 inches in front of me... I am not sure why he didn't think I knew that. I told him I would prefer to have the sandwich made with the cold cuts of my choice on the bread I was holding. Much to my amazement it took the better part of five minuets to get him to comply. Needless to say that was my last visit. As we sat eating in the park on Hanover a Park Guide came by with a group of tourist. A husband and wife were eyeing our sandwiches and asked where we got them. I told him it was not worth the effort and suggested instead that he try the salumeria on Hanover.
Domenic's Italian Bakery & Deli 987 Main Street-Waltham Last but certainly not least is this culinary gem in Waltham . Full disclosure: I work there on Saturdays. What makes this place special is the bread. It is a hard crust fairly thin oval shaped loaf called Ciabatine (a smaller version of Ciabitta). The bread which is the brainchild of the owner is ideal for sandwiches. With the hard crust and the thin crumb it is ideal for sandwiches.. They offer four standard sandwiches daily. Melenzane: eggplant that is lightly fried and the mixed with a Red sauce, smoked mozzarella, fresh basil and a little extra virgin oil. Parma: Parma prosciutto, chopped plum tomatoes with basil and fresh mozzarella. Torno: olive tapenade, Italian tuna, marinated artichokes and a few mixed greens. Verdi: fresh mixed greens dressed with oil and Balsamic vinegar, oven roasted tomatoes and Gorgonzola. They also have a large selection of cold cuts, store roasted turkey, store roasted roast beef, meat balls, eggplant parmesan, chicken cutlet parmesan and more. They all make a great sandwich and their all "scratch made "on the premises.
I had not heard of Kelly's Kitchen and though I have herd of Bob's Food Store I don't think I ever made it. Any other suggestions would be appreciated.
3 1/2 lb lobsters "3 days and counting"
I work in the Financial District and the combination of the Big Dig workers and the suits lends itself to some hearty sandwich shops...subs in particular. I happen to be a personal favorite of Ricotti's on High Street. Cosi's sandwich shop is also rather good, but I would poke around at several of the side streets there- Pearl, High, Federal...and check www.boston.citysearch.com for subshops.