Restaurateur Walt Schulz (Adriana's on 11th in South Philly) just opened up his latest outpost, How 'Bout A Hoagie, at 1300 Jackson Street. While it might not seem like a big deal in a city filled with sandwich shops, Schulz and his crew are turning out more than a few homemade classics that make the trip worth it.
You'll find a serious selection of traditional cold hoagies stuffed with deli meats from Dietz & Watson, but they also offer a few hot sandwiches that are all made in-house, and therefore come in limited quantities. The chicken cutlet Popeye sandwich rivals Shank's legendary Italiano in terms of quality, and the Cordon Bleu adds tavern ham and swiss to the cutlet which is slathered in bleu cheese. The best part of the deal is the price: $6.25 for a large hoagie.
In addition to the sandwiches, How 'Bout A Hoagie has a cold case full of Philly classics, like Taylor Pork Roll, scrapple, housemade marinated pepper shooters, long hots, and broccoli rabe. They're open every weekday from 7 a.m until 7 p.m., and have weekend hours that start at 9 a.m.
· THow 'Bout A Hoagie [Facebook]