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Best Italian sub in Somerville area

My parents are coming to town and my father insist on an italian sub for lunch. Where have you had a good one. Eons ago the best was Angelina's, which I know is still there, but is it still the best. TIA.

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  1. When in doubt, Bob's, Main St. So. Medford, is minutes away...

    1. Vinnys, Vinnys, Vinnys (not to mention the eggplant parm)

      1. Victor's Deli on Broadway.

        1. Yes, Angelinas. I used to live 2 doors down and went there often.

          1. I am a fan of Bob's Italian sub too, just remember to order the "deluxe" or "imported" Italian for better quality meats--otherwise it is quite ordinary.

            7 Replies
            1. re: lovethatdirtywater

              Sessa's, Bob's, and Maria's all offer imported cold-cut based italians. Although if the original standard is Angelina's, I don't think that is what the OP's dad is looking for. Angelina's is quite good, if you want it toasted, s&p, basic oil&vinegar, its a good place for that... for something similar to change things up, Armando's is not too far. Bob's and Maria's basics are on seeded rolls (Bob's large is on sub), I like Maria's because they always cut the meats to order (with a wider variety of choices), sometimes Vinny's cuts to order but its mostly pre-cut but all of these offer fresh meats even pre-cut. You could also surprise your dad with 6 ft subs, Maria's, Bob's (maybe a 3 or 5 foot if I remember) and La Ronga (not the best cold cuts, but also cut to order) all offer those.

              1. re: lovethatdirtywater

                While waiting for my lamb tips roll the other day I spied Bob's imported italian sub being crafted. Now that's the way to do it! The guy who ordered it got a "small" and it was as big as his head.

                The lamb tips were great by the way -- I took the sandwich home and doctored it up with a little lemon juice and yogurt sauce and it was delicious.

                1. re: yumyum

                  I can manage to eat a large lamb tips sub, especially when I order one with their vinegar peppers (sliced instead of minced most sub shop hots)! Is the older short guy still manning the charbroiler? He gets a nice char and nails medium rare on them.

                  1. re: yumyum

                    yy, has the lamb been marinated?is it fatty/chewy?
                    suggestion- the cilantro yoghurt spread at TrJ is great on grilled poultry and meats. it's very thick; maybe made w greek yoghurt.; very flavorful.

                    1. re: opinionatedchef

                      Its marinated in their basic (pretty standard italian deli) steak tip marinade. The tips end up reasonably tender (not fork tender) and while trimmed, are also not overly lean. I think medium rare is your best bet, but even medium they aren't tough. They are juicy enough to eat on bread with just the peppers I mentioned -- which also gives it a vinegar tang, and the juices soak into the bread wetting it quite well. Its not quite up to the level of Santarpios tips, but I prefer the lamb tips at Bobs to the steak tips and the sandwich to the rice plate. (Sorry not YumYum, but I waited a bit to see if she would post before answering :-)

                      1. re: itaunas

                        Thanks itaunus ... I had no idea how they were prepared -- the flavorings in the marinade are subtle. They were charred to a nice medium (I should have asked for med-rare) but as you said they are not tough in the least. The juice-sopped bread is the bomb. Next time I'm trying them with the peppers.

                        1. re: itaunas

                          i tried the lamb sub the other day but i really did not like it. the sub roll was awful styrofoam and the lamb tasted like cardboard.(how could one expect the lamb to be quality, when I pay wholesale $9 lb. for good lamb, and the very generous Bob's lamb sub must have at least 6 ou. of meat.) For lamb that actually tastes like lamb, and good, I would recommend you try the grilled lamb sandwich at Sabra in Harvard Sq.