Farina Di Vita
Sandwich shop · Queen Village ·
Hot & cold sandwiches, specializing in crispy chicken cutlets
Hot & cold sandwiches, specializing in crispy chicken cutlets
"This takeout-only Queen Village shop, a warm and friendly bastion of Philly’s favorite handheld, makes some of the city’s best hoagies and cutlet sandwiches. Of course there’s a fantastic Italian, but it’s The Papale Special, stacked with pepper turkey, creamy Cooper Sharp, and olive oil that’s the surprisingly simple hoagie standout, while The Damien, a cutlet sandwich packed with hot soppressata, pepper shooters, and fresh mozzarella, is a strong contender for the best sandwich on this side of Broad. Call ahead to order, or prepare to be (extremely) disappointed since they sell out early." - candis mclean, alison kessler
"This takeout-only Queen Village shop, a warm and friendly bastion of South Philly’s favorite handheld, makes some of the city’s best hoagies and cutlet sandwiches. Of course there’s a fantastic Italian, but The Papale Special, stacked with pepper turkey, creamy Cooper Sharp, and olive oil is the surprisingly simple hoagie standout. Doctor them with all the L,T,O, and peppers you like, and call ahead to order—especially on weekends, when they sell out early." - alison kessler, candis mclean
"A Queen Village takeout deli and caterer that leans on old-school bakery rolls to create reliably satisfying hoagies. Using Cacia’s brick-oven bread, the menu features thoughtful combinations like the Papale (offered with pepper turkey, roast beef, or ham — turkey is recommended), the Cooper Sharp with Cooper Sharp cheese, lettuce, and ribbons of red onion, and the Gavone, a chicken cutlet sandwich built with sharp provolone, bitter broccoli rabe, and sweet roasted peppers." - Robert DiGiacomo
"Ask any local for their favorite, and they’ll say Farina Di Vita. Everything here on a roll is worth eating twice, which has given the place a cult following. The sandwich deserving of the best-of list is their legendary chicken cutlet, a fierce entrée served up in a variety of ways. Try the Cutlet Damien, prepared with crispy chicken cutlet, hot soppressata, fresh mozzarella, pepper shooters (cherry pepper stuffed with prosciutto and sharp provolone), pepper seeds, and cayenne pepper." - Annemarie Dooling
"“It's sort of like a flavor from my childhood. They call them subs in Florida, so don't skewer me–I know it's a hoagie here, but it's a sub. It's a pub sub. Publix is like the Acme of Florida, and they have these really amazing chicken tenders that they chop up and toss in barbecue sauce. That's like a big flavor combination. So this is chicken cutlets with barbecue sauce, lettuce, tomato, and american cheese. And we top it with the crispy fried shallots on top and Fishtown Pickles Project’s pickled jalapeños.”—SG" - candis mclean
