PrintWill Tony Luke's Ever Return to New York City?
Yesterday, Adam declared his love for the roast pork Italian at Tony Luke's. While the Philly-based mini chain used to have a presence in Manhattan (on Ninth Avenue between 41st and 42nd streets), it eventually became Shorty's. The menu is still the same, but the pork is just "fine" now (translation, "not the same").
Serious eater thomassweet hipped us to a note on Tony Luke's website: "Tony Luke's New York City, Location To Be Announced."
We got in touch with George Polgar, spokesperson for Tony Luke's, who said the chain is looking at a few spots in New York and should be open by 2010. "Those stores will likely be 100 percent company-owned so we don't run into the creative differences we did at the Tony Luke's-now-Shorty's location." He added that a location in the Middle East is in the works, where a lamb sandwich will replace the pork.
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4 Comments:
I knew was only a matter of time. I've very happy to hear this!
DakRalter at 2:08AM on 03/05/09
It's odd to hear that the roast pork at shorty's is "just fine now." Personally, I always preferred Luke's beef italian, as the couple of times I had the pork it was too salty for my taste. The first time I had the beef italian, stumbling upon Luke's shortly after it opened, it was an incredibly good sandwich. The first few times it was incredibly good. But in maybe a little bit more than a year, the sandwich went way, way downhill. One time they put so little cheese on my sandwich that I brought it back to the counter thinking that they had forgotten it entirely. As time went on, the bread got tough and the meat flavorless.
Now that it's Shorty's, is it as good as when Tony Luke's first opened? Probably not, but it's way, way better than what they were serving most of the time Luke's was open. I wish it were a little less swanky though.
bgruber at 5:22PM on 03/05/09
Best sandwich on earth - Tony Luke's chicken cutlet hoagie w/sharp provolone and long hots (you can only get this sandwich at the original location, not at the new Tony Luke's sports bar across the street) Second choice - roast pork italian. The broccoli rabe is some of the best I've ever had. Meatballs aren't bad either .. Ok, so I haven't had much I didn't love at Tony Luke's. I never get why folks want to say Pats or Geno's for the best sandwich in philly, although Jim's on South Street isn't bad.
nesea at 6:23PM on 03/06/09
I've had the Roast Pork Italian at the NYC location before and after the change over. Maybe it was the night we went there, but Shorty's version didn't come close to when he was still getting the stuff from Philly. As far as the Philly locales go, I've found that although the sandwich across the steet seemed juicier, the bread at the sports bar was more enjoyable because it was nicely seeded. Here's the evidence:
http://www.flickr.com/photos/pauliegee/2373007083/in/set-72157600170652215/
I've also discovered that the RPI at DiNic's in the Reading Terminal Market is at least a tie with the Tony Luke variety. More evidence:
http://www.flickr.com/photos/pauliegee/2583042256/in/set-72157604313088039/
Ciao,
Paulie Gee
pauliegee at 12:06PM on 03/18/09