Monster Subs to open in downtown
Pete Gambino, the restaurateur who brought his family-owned Monster Subs concept down when he moved from New Jersey a few years ago, said he has signed a lease on 1,350 square feet at 206 Coffee St., a space once occupied by Downtown Dogs.
Gambino said he hopes to open the eatery in March. It will operate Tuesday through Saturday and feature a range of hot and cold subs, sandwiches and paninis piled high with fresh, quality ingredients at an affordable price.
“We’re very excited about it,” Gambino said. “When we started this, I said I’d give it three years to see if we’d be at the point where we could open a second one. And here we are.”
Gambino opened the Spartanburg location in June 2013 in the 2,500-square-foot former Sub Station II space at 115 E. Blackstock Road near Dorman Centre. His wife, Robbin, and their sons, Peter “PeeJay” and Jordan “Grizzly” Gambino, and daughter-in-law, Amanda Gambino, are all a part of the business.
Monster Subs’ menu includes several signature subs, such as the Godfather, the Good Fella and the Knuckle Sandwich.
One of the restaurant’s best-sellers, the Kraken, includes a hefty portion of freshly sliced turkey, roast beef and pepperoni with jalapeño bacon, lettuce, tomato, onion, hot peppers and spices priced a $7.45 for the regular 6-inch size and $12.45 for the “Monster” version.
Gambino said he will keep most of the signature subs on the menu for the Greenville store, but could adapt other parts of it to give the restaurant a more Greenville feel.
Monster Subs has several salads and sides and desserts, including cheesecake, cannolis, tiramisu and authentic Italian ice. The Spartanburg store sells several domestic and import beers. The owners said the Greenville store most likely will sell beer in the future.
“They key for us is freshness; everything is made to order,” Gambino said. “For the Greenville store we’ll probably take a few things off the menu and add a couple of new things. But you know what they say: ‘If it ain’t broke…’” —Trevor Anderson
Johnny F’s Chicago Style opens in Greer
Chicago native John Fetchko opened his new sandwich shop, Johnny F’s Chicago Style, on Dec. 3 at Hudson Corners, 2113 Old Spartanburg Road in Greer.
“My venue will resemble iconic Chicago-style hot dog and beef stands found in nearly every neighborhood,” says Fetchko, aka “Johnny F.”
Fetchko moved to the Upstate five years ago due to a corporate relocation. After a few years, he decided it was time for a change. He says he looked into some franchise opportunities, which led to starting his own business.
“This town needs a really good hot dog — ‘dragged thru the garden,’ as we say in Chicago,” he says.
Signature items are vienna beef hot dogs and Polish sausage; Italian beef and sausage sandwiches; loaded gyros; chargrilled chicken and burgers; homemade chili; tamales (combine them for a “chili tamale boat” – a beef tamale smothered with chili and topped with fresh shredded cheese, chopped onion, jalapeños, oyster crackers and hot sauce); and fresh hand-cut fries.
Hours are Monday through Saturday, 11 a.m.–10 p.m., and Sunday, noon–6 p.m. Call 864-520-1699, or visit HotDogJohnnyFs.com. —Ariel Turner
Charleston pizzeria D’Allesandro’s opening on Mohawk
Founded back in 2006 by bicycle-lovin’ Philly natives Ben and Nick D’Allesandro in what was then the ramshackle neighborhood of Elliotborough, D’Allesandro’s Pizza quickly became one of peninsular Charleston’s most popular pizza parlors thanks to its offbeat pies.
Like the Get Gnarly (olive oil, garlic, spinach, balsamic chicken, mozzarella, blue cheese crumbles), the Beetnick (olive oil and garlic base, mozzarella, goat cheese, bacon, golden beets, rosemary), Buffalo Chicken (olive oil, garlic, mozzarella, buffalo chicken, blue cheese crumbles) and the Chauncinator (a margherita plus double pepperoni, minus tomatoes).
Now, the D’Allesandro brothers have partnered with John Petrich and his son Chad to open a second D’Allesandro’s Pizza at 19 Mohawk Drive in the new northpointe strip mall. The redevelopment is the former home of Shinola. Rallis Holdings is behind northpointe.
According to project developer Paula Rallis, D’Al’s will occupy a 1,500-square-foot unit on the far left side of redevelopment. It is scheduled to open in the spring.
Paula says D’Al’s will be a neighborhood center, a possibility given the limited number of restaurants and retail in the immediate area. “We are kinda going for an industrial feel. It won’t feel like new construction. We want it to feel like it has been there a while,” she says. “It will have the same bicycle theme but with a little more family feel.”
The Anchorage to host soft opening before Christmas
The long-anticipated opening of chef Greg McPhee’s The Anchorage restaurant in the Village of West Greenville is almost here, just in time for Christmas.
In a cloud of sawdust, with compressors drowning out most conversation, the former Restaurant 17 and High Cotton Greenville chef stood upstairs in the building that in just a few days will open for dinner service.
McPhee, who worked alongside Sean Brock at Husk in Charleston, says by Dec. 21 they’ll be ready to host a soft opening for friends and family to work out all the kinks over a few days. As long as inspections go as planned, The Anchorage, 586 Perry Ave., will officially open around New Year’s Day to the public, Tuesday–Saturday, 5-10 p.m.
“We’ll start brunch as soon as we get our sea legs,” McPhee says.
The star of The Anchorage menu will be local vegetables. McPhee told the Greenville Journal in August: “Back when people couldn’t afford to eat meat, they certainly were a whole lot healthier, because they were forced to make vegetables the center of the plate. In Greenville, we have a really great farming community that can support that.”
But it certainly won’t be a vegetarian restaurant.
“Pork is really integral in just about any culture’s cuisine just because it’s so versatile, so we’re definitely going to have pork options,” he said.
The Anchorage will feature some seafood — courtesy of the Lowcountry’s much-heralded Abundant Seafood — and freshwater fish.—Ariel Turner