It’s been at least seven years since I ordered an Italian sub. Likewise, cheesesteaks come about only on special occasions for me nowadays. But make no mistake: My self-imposed embargo on subs and steaks wasn’t enforced because I ceased to like them. Rather, it’s because I loved them so much. So when the challenge was presented to me to eat seven subs or steaks in seven days, it was like letting the shark out of its cage. What follows is a week in the life of a man/animal free to eat his favorite food once again. On the agenda were some personal favorites, some area classics, and a few newcomers and/or hidden gems. For more information, see the Deli Directory at left. And enjoy! Day 1: Capriotti’s Sandwich Shop
Admittedly, I’m starting off with my favorite Turkey sub. Using fresh, slow-roasted pulled turkey, Capriotti’s has created a sub truly distinct in both substance and taste. From that, they built a small empire. In the wonderful world of subs, consider that Capriotti’s—now with its 50-plus locations in 10 states—sprung from humble beginnings on Wilmington’s Union Street, a location that proudly remains busy 34 years later. Inspiring and delicious. Day 2: Yatz’s Subs & Steaks
With a lineage dating back three generations (circa 1935), the Limmina family has subs growing on its family tree. Seriously, it’s a tradition that’s been passed down with pride. Each Yatz’s sub is carefully made to order with the freshest ingredients: Every slice of tomato, onion, and pickle is cut right then and there for each sandwich. Served on a Serpe’s roll baked that morning, the Italian is a masterpiece of subs, as appealing to the eye as it is to the palate. Day 3: Maiale
A recently opened deli (and more), Maiale distinguishes itself by being traditional yet daringly original. Owner Billy Rawstrom has locally revived the discipline of making hand-crafted sausages and salami, essentially creating his own area brand of meats. Score one for the new guy. The Hot Italian packs a spicy punch. Although relatively short in length, it boasts a dense, rich core of meat comprising multiple layers of cappy ham, hot coppa, and hot sopressata. It’s a welcoming invite for future returns. Day 4: Maryland Avenue Sub Shop
Question: What do you get from a sub shop owned by a man named Socrates and his wife, Ruth, a former DuPonter? Answer: One smart sub. The Visvardis’ shop is one of few in the area to include prosciutto on their special Italians. Likewise, their oil blend is 25 percent olive oil as opposed to the 10 percent of most other shops. And, constructed from 100 percent rib-eye steak, their Cheesesteak honorably salutes the classic Philly staple. Good stuff. Day 5: Mary’s Place
Owner Mary Austin grills and cuts whole chicken breasts for each of her chicken cheesesteaks, which makes the difference of, oh, about a million light years. And although this process has been mimicked elsewhere, it’s hardly been repeated. I go with the Chicken Cheesesteak with Roasted Red Peppers. Accompanied with pepper jack cheese and balsamic vinaigrette, the sandwich is not big, but it’s satisfying. Looking back, it tasted and felt like the healthiest thing I ate all week. Day 6: Claymont Steak Shop
Confession time: I’d never had a Cheesesteak at Claymont Steak Shop until now. Then I had to have a second one just to make sure I wasn’t dreaming the first time. I’m tempted to just say “wow” and leave it at that. But, if you, too, have yet to sample this Claymont classic, you should know it’s a delicious serving of juicy, tender steak on a soft bun that barely holds it all together. Yum. It’s no wonder that Out & About readers have consistently picked Claymont as one of their favorite cheesesteaks for the past five years. Day 7: Casapulla’s
Fittingly enough, I finish my week at Casapulla’s, which is really where my love affair with subs started, as a young lad attracted to the wonderful aromas emanating from their old Hockessin location near Memorial ballfield. Others will know of what I speak: It was often intoxicating. Talk to other sub-shop owners and they speak of Lou Casapulla with the reverence fit for a king. Indeed, Casapulla’s makes an Italian sub for the hungry masses, heartily packed with meat and cheese. For some reason this was me at my most voracious; I couldn’t stop. Soon it was done. The full transformation of mild-mannered man into a wild sub-loving beast was, alas, complete. Catch me next month as I tackle 20 Days of Tofu & Quiche. |