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Who else is excited about the new Italian place opening up on 7th?
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Are you the owner? Best to disclose that before posting.
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Probably a shill, but in any case. Here's some info from "Here is PS"
http://www.heresparkslope.com/home/2011/8/11/checking-in-on-zitos-sandwich-shop.html
My guess is it will be good and a great addition to the area, but don't expect sandwiches below $10. They'll need to charge at least that to make ends meet and to bring all that "locally sourced" fine ingredients into what is an expensive commercial rental market.
Lest we forget, a straight-up Italian sandwich shop from the owners of Crespella is heading to Seventh Avenue between Seventh and Eighth Streets, in the space last occupied by Peek-a-Boo Kids. They'll offer thirteen "classic" Italian sandwiches, with ingredients sourced from local old-school favorites like Faicco's, Ottomanelli's, Salumeria Biellese, and Bensonhurst's Il Fornaretto Bakery.
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If this place is yummier than City Sub on Bergen, I promise to go.
For better or worse, the change on Nostrand is going to make the change on Franklin look minor. -
Thank you both for my daily dose of rampant speculation.
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I still say Caputo's Fine Foods on Court by 4th Place makes a damn fine sandwich. Some of the best old school Italian kinds in NYC. I'll give Bagel Delight and City Sub an even second since they both use the same Boar's Head meats and same type bread.
"Clamato! Straight Up! No chasah! -
I still say Caputo's Fine Foods on Court by 4th Place makes a damn fine sandwich.
Great... think you can recommend a place ever FURTHER from Park Slope?
I like to travel as far as possible for a $12 sammie.
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Dance Rehearsal said:
I still say Caputo's Fine Foods on Court by 4th Place makes a damn fine sandwich.
Great... think you can recommend a place ever FURTHER from Park Slope?
I like to travel as far as possible for a $12 sammie.
Fiore's, in Hoboken, NJ. Great mutz sandwiches. Less than $12. I didn't realize traveling to Cobble Hill from the Slope was the equivalent of going to Easter Island. Usually, I only hear this type of kvetching from Manhattanites when they have to travel to an outer borough.
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Well, just the same, Idlewild, while it's nice that there are places a mere couple subway stops away that make a good sandwich (hello Mile End) I think what some of us need is a good reasonably priced local sandwich shop we can hit on the walk home from the subway without making an extra stop. The south slope has a couple of Vietnamese options, but otherwise not much more than the Boar's Head bodegas.
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shekb said:
Well, just the same, Idlewild, while it's nice that there are places a mere couple subway stops away that make a good sandwich (hello Mile End) I think what some of us need is a good reasonably priced local sandwich shop we can hit on the walk home from the subway without making an extra stop. The south slope has a couple of Vietnamese options, but otherwise not much more than the Boar's Head bodegas.I'm not disagreeing. I'm just throwing the name out there. I will add Cataldo's though. They're on 9th Street between 4th & 5th Avenue. They make good hot heroes and make a killer in-house baked roast beef sandwich as well.
"Clamato! Straight Up! No chasah! -
Idlewild..Did you mean Catene.. off the corner 9th street and 4th ave?
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Yes, Veets. I'm confusing the name with the pizzeria joint on Vanderbilt by Pacific (or is it Bergen?). Catene Catering on the corner of 9th & 4th.
"Clamato! Straight Up! No chasah! -
I wish Catene stayed open past 4pm! I love that place.
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What's the consensus on Russo's? Granted they're in the South Slope, but seems conspicuously absent from this conversation.
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Ate at Cantene a few times and did not like it at all, never understood how they did such great business. now, Caputo's on Court Street where they are cooking the food in the back, LOVE that place!
Am looking forward to Zito's opening
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DanielJ said:
What's the consensus on Russo's? Granted they're in the South Slope, but seems conspicuously absent from this conversation.To me, Russo'a has always been a Citterrio meats kind of place. One notch above Boar's Head. IMO, their muzz is between fair & good. I'd rather trek it to Caputo's for sandwiches and cooked foods.
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LongTimeSloper said:
Ate at Cantene a few times and did not like it at all, never understood how they did such great business. now, Caputo's on Court Street where they are cooking the food in the back, LOVE that place!Am looking forward to Zito's opening
Catene's has really good, bloody rare roast beef. Their cooked foods can be hit or miss.
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At Catene, I like their chicken parmigiana and their calamari (in a parmigiana sub or just alone) Their extra spicy marinara is homemade, I believe, and just delicious.
Idlewild, how do you get your roast beef? Sandwich or just alone with sides? Do they make it there?
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As I'm walking to City Sub, I try to pick a random number between 1 and 30.
Then I look at the wall and see whether it is a good choice for that day.
For better or worse, the change on Nostrand is going to make the change on Franklin look minor. -
Maybe I just tried the wrong things. Will give it a shot again and try some of the stuff suggested
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Mamacita, I'll usually get a roast beef on a hero with onion, tomato and mayo, both sides. Absolutely NO lettuce. Or, I'll order it sliced (1/4, 1/2 or full lp). Sometimes I'll get a pasta dish with it. But never combined. And yes, I do believe they make it in-house. I like the fact that they make it blood rare (with that rare meat, semi- toughness) with seasoning on the outside. I do like their chicken and fried shrimp. Those two, I will get as a platter with baked ziti or spaghetti and extra sauce. AKA "gravy" to folks living in Dyker Heights.
You know thinking about it, Tonio's on 7th Ave by 7th Street makes "gravy" sandwiches as well. I've had eggplant and veal parmigiana heros from them that were pretty good. Despite the fact that their interior decor/ambiance can be a little on the grungy side.
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@ Whynot,
At City Sub I love their meatball and their pastrami subs.
They get extra points for offering unlimited toppings. Hell yeah, I want olives, hot & sweet peppers, jalapenos, onions, tomatoes, pickles, spicy mustard...... I'm a sucker for hot sammies, but all the cops and firemen I see in there usually get the cold italian style subs. <--it's always a good sign when you see cops or firemen in line at a place daily.(\__/)
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It isn't as far as Hoboken, but Syds on Nostrand Ave is also quite good.
They make an excellent steak and cheese.
For better or worse, the change on Nostrand is going to make the change on Franklin look minor. -
Nostrand & where? Can David's Brisket House count, as well? Or this strictly for Italian/Italian style heroes?
"Clamato! Straight Up! No chasah! -
Shhhh... David's is a hidden gem... don't let everyone know.
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Syds is on Nostrand at approximately St Johns.
Please PM me the info about David's.
....we gotta stay on Mama's goodside.
For better or worse, the change on Nostrand is going to make the change on Franklin look minor. -
I'd be happy to grab a sandwich at David's with you WN and the gang, just name the time. Just saying.... nom nom nom....
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I am personal to Bierkraft's sandwiches as a vegetarian who doesn't care about meat -- such awesome cheese selections!!
I get a sandwich with Goat Gouda cheese, arugala, sun dried tomatoes, red onions, avocado, home-made mayo, and black pepper. SO GOOD.
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Bierkraft is yummy.
Mrs. Whynot and I can split huge cheese veggie subs at just about any of these places.
For better or worse, the change on Nostrand is going to make the change on Franklin look minor. -
Mamacita said:
I'd be happy to grab a sandwich at David's with you WN and the gang, just name the time. Just saying.... nom nom nom....I hope you guys don't ask for your sandwiches "lean".
"Clamato! Straight Up! No chasah! -
Does the stuff at Cantene really taste like italian cooking? I'm reading about shrimp and chicken cutlet parm and 'gravy", but, does it taste italian or like it's trying to be italian?
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LongTimeSloper said:
Does the stuff at Cantene really taste like italian cooking? I'm reading about shrimp and chicken cutlet parm and 'gravy", but, does it taste italian or like it's trying to be italian?"Gravy" is a term for New York/Americanized Italian. I don't believe chicken parm, or anything parm or slapped in a hero for that matter, is made anywhere in Italy. I'm not even sure you can find the stuff outside of NY, CT, NJ & PA. But don't quote me.
"Clamato! Straight Up! No chasah! -
I understand about gravy and all that. I guess what I mean is, does it taste like italian sauce cooked by an italian?
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