|Best for Carryout|
When you unwrap the white paper from your sandwich, you’ll likely spend at least 30 seconds studying it. No, not to find just the right photo angle—to figure out how you’ll possibly manage to get the damn thing into your mouth. Philly-inspired hoagies, served on soft, squishy rolls and as stuffed as a clown car, are chef/co-owner Jonathan Taub’s specialty. His Jewish version sounds dubious—it’s decidedly unkosher, crammed with corned beef, roast turkey, and brisket, plus salami, Swiss, and a mess of creamy coleslaw and Thousand Island dressing—but we couldn’t put the thing down. An Italian sub, done up with cold cuts, arugula, pecorino, and hoagie relish, is more manageable, and pretty terrific.
Also good: French onion dip with chips; house-made pickles; brisket sandwich with Gouda and apple-horseradish cream; Bulgarian feta sandwich with arugula, eggplant, and roasted and grilled vegetables; seasonal-fruit-flavored water ice.