Every sub built to order, wrapped in paper, and slightly out of its mind. Prices are real — full-size subs unless noted. Half-portions on request.
Eight originals you can't get anywhere else, mostly because no one else would dare.
Capicola, soppressata, hot ham, prosciutto and sharp provolone stacked till it's basically a felony — sweet roasted peppers, shredded lettuce, oil & vinegar that means business, a whisper of oregano. It doesn't make threats. It makes promises.
The end times, but breaded. A golden cutlet the size of a hubcap, drowned in slow Sunday gravy, blanketed in melted mozz and a snowstorm of parm, jammed in a seeded roll that's bracing for impact. Comes with a napkin. You'll need fourteen.
Six hand-rolled meatballs that staged a riot in a vat of garlic-basil gravy, pinned down with fresh mozzarella and a shower of pecorino on a toasted garlic-butter hero. Utensils are a sign of weakness. Lean over the wrapper and commit.
Crispy chicken cutlet meets hot soppressata in a hot-tub of vodka cream sauce, crowned with a torn knob of burrata and Calabrian chili honey. Sweet, spicy, and a little unstable. You'll text your ex about it. Don't.
Albacore tuna salad whipped with lemon, capers and a little secret, piled with provolone, sliced banana peppers, shredded lettuce and crunchy onion straws on a toasted sub. It's not your sad desk lunch. It's tuna that lifts.
Crispy fried eggplant given a whole new identity — smothered in gravy, melted provolone, roasted peppers and fresh basil on a seeded roll. So good the carnivores will rat it out. Nobody will believe there's no meat. Keep it that way.
Herb-crusted slow-roasted porchetta, garlicky broccoli rabe, sharp provolone and a smear of long-hot relish on a crackly Italian roll, pressed till the edges crunch. This is the sub you order when you've decided today is YOUR day. It is now.
The reward after a long round. Garlic-butter shaved steak, melted provolone, caramelized onions, hot cherry-pepper relish and crispy onion straws on a toasted hero, finished with horseradish aioli. Par is for cowards — order the eagle.
On bagels & rolls. Served till we run out of mornings (a.m. daily). Same energy, fewer regrets. Maybe.
Egg, sausage, bacon AND pork roll (we don't pick favorites), melted American, hash-brown crunch and spicy ketchup-aioli on a toasted everything roll. It doesn't cure the hangover. It just out-punches it.
Two eggs, crispy prosciutto, melted fontina and a swipe of fig jam on a toasted ciabatta roll. Sweet, salty, and classy enough to eat with one hand on the wheel at 6am. We see you. We respect you.
Scrambled eggs, a pile of crispy capicola, sharp provolone, roasted red peppers and basil pesto on a toasted Italian roll. It's breakfast that talks with its hands. Loud, garlicky, and absolutely correct.
Egg, melted cheddar, tater-tot crunchies and home fries... ON a bagel. Yeah. Potatoes and bread, holding hands, refusing to apologize. Hit it with hot honey if you've truly given up on the day. We endorse this.
A hot-honey fried chicken thigh, a folded egg, melted American and house pickles on a buttered roll. Crispy, juicy, a little dangerous before noon. This is the one that starts the cult following. Welcome.
Frittata-style eggs with sausage crumble, broccoli rabe, sharp provolone and shaved parm on a garlic roll, finished with chili oil. It's basically Sunday dinner that woke up early and skipped therapy. Eat it and behave.
Double pork roll, two eggs, melted American and a hash-brown patty on a toasted kaiser, salt-pepper-ketchup the right way. No debate, no Taylor-ham slander, just a perfect handheld monument. Cap it off. You earned the entry.
Two over-easy eggs ready to explode, crispy pancetta, melted gruyère and arugula on a toasted brioche roll with garlic aioli. One bite and the yolk makes its move. Lean forward. This is not a clean operation, and that's the point.
For the purists, the picky, and the kids. Done right, no funny business. Lettuce, tomato, onion, oil & vin — your call.