HOME > Chowhound > San Francisco Bay Area >

Discussion

Grinders-East Bay

Anybody in East Bay, prefer Berkeley, Oakland or close by, makes grinders like they did in NewEngland?

  1. Click to Upload a photo (10 MB limit)
Delete
  1. Even in New England there are differences between grinders and other sandwiches...... I grew up right outside of Boston and we had subs - with a lot more garnishes than meat & cheese ...... diced pickles, tomato, onion & a good shot of olive oil/dressing. My wife is from CT and they have grinders there. Have not run into anything like I grew up out here :~ (

    2 Replies
    1. re: gordon wing

      Exactly what i was looking for, shreaded lettuce and onions a must

      1. re: gordon wing

        Gordon, I grew up north of Boston and have the same memory of what a sub is. Because of them, I think pickles in a sandwich taste better when they are diced. In the bay area I have not ever had a sub/grinder or anything else that was remotely like a good Lena's Italian sub.

      2. Has this place closed or is it false advertising?
        http://www.sporq.com/oakland/grinders...

        -----
        Grinders Submarine Sandwiches
        2069 Antioch Ct, Oakland, CA 94611

        1. The closest thing to a sub I used to eat in Boston are the sandwiches from the Genova Deli which is in Oakland between Telegraph and Shattuck at 51st St. All the sandwiches around here put mustard and mayo on them with an option of oil and vinegar dressing. I grew up with the dressing only, no mustard, no mayo.

          6 Replies
          1. re: pcdarnell

            Sorry Genova makes a great Ilalian deli sandwhich not evben in the same ballpark as a Grinder. Will look into Grinders Sub in Oakland

            1. re: mustardgirl

              I am curious to know if you think Grinders makes a good version of a grinder.

              I live in that neighborhood, and after eating there a few times out of convenience, have stopped b/c the ingredients aren't very good quality and the sandwich always just seems soggy to me. But, maybe that's how it is supposed to be...?

              1. re: lamlex

                My grinder experience is based on childhood years in Connecticut...I would say that the grinder shop in Montclair is an approximation of a New England grinder, but at best, only an approximation.

                BTW, I always thought the shop owner was a tad tightly wound, but never got Soup-Nazi treatment fron him

                1. re: Rapini

                  Yeah, you might read this topic There are certain conventions to be followed

                  Montclair - Grinders Submarine Sandwiches - the sandwich Nazi and "delicatess-sins"?.
                  http://chowhound.chow.com/topics/377425

                  1. re: Rapini

                    Here's a photo of a grinder from a shop near the Hartford Airport ...... not anything at all like what I knew as a sub - very yummy though.

                     
                    1. re: gordon wing

                      There you go. In my neck of the woods of CT, that would not be a grinder. Bread isn't crusty looking enough.

            2. Jersey Joe's in San Carlos does a decent job of assembling what I knew as a Jersey specialty; Italian cold cuts LOTS of shreaded lettuce, onion and thinly sliced tomato and the oil & vinegar with that herb thing going on. I always go "extra wet" at Jersey Joes

              1. What exactly is on a grinder: meat, condiments, garnish and type of bread (soft, fluffy, etc.) ?

                It sounds like an Italian combo but there seems to be specifics like shredded lettuce.

                Also, any place that makes your sandwich to order and has the ingredients, in theory should be able to make you a grinder...so what differentiates it?

                4 Replies
                1. re: ML8000

                  grinders, subs, hoagies, wedges, whatever.
                  an italian cold cut grinder is damned good. the right amount of acid makes it sing.

                  1. re: ML8000

                    here is a link to a good ( but not exhaustive ) discussion of various sandwiches with photos.... not always agreement on what makes a grinder a grinder ...... what are you going to do?
                    http://www.seriouseats.com/2008/09/am...

                    1. re: gordon wing

                      good article - although what i define as a grinder(Conn style)is a sub in this article not the grinder described
                      RW -Looks crusty to me

                      1. re: mustardgirl

                        There was a place in Kansas City, Mario's in Westport, that sold "grinders" but nothing like what has been described here. These were a small loaves of crusty Italian (or French, in KC I think they were the same) with a opening cut in one end, stuffed with meatballs or other meat to eat hot, tomato sauce and cheese, re-corked with the bread plug and heated until hot through and crispy on the outside. Anyone know a sandwich around here like that?