Jack's Place
Sandwich shop · Tacony ·
Traditional Italian hoagies, cheesesteaks, and roast pork sandwiches
Traditional Italian hoagies, cheesesteaks, and roast pork sandwiches
"Jack’s Place is a family-run corner deli in the Northeast that consistently demonstrates the power of bread, meat, and cheese. The pile of meat, broccoli rabe, and bright peppers looks like it’s too much for the soft toasted bun to hold. But the firmness of the bread holds the juiciness all together. Get here early—this place closes each day when they run out of rolls." - candis mclean
"We all think we can make a good sandwich after picking up some bread, produce, and fancy spreads at the market. But making one so great that our dreams are full of cold cuts and pillowy bread? We’ll leave that to the people at Jack’s Place in the Northeast. Their hoagies come in small, half, and whole sizes—the last one being about as big as a baby whale’s fin. They can be stuffed with everything from oven-roasted turkey to tuna and genoa salami, but the Supreme is the showstopper. It pristinely layers soppressata, dry-cured capicola, prosciutto, and sharp provolone. Top it with crisp shreds of iceberg lettuce and extra peppers, and it will be the most crucial cargo you have in your possession next to your house keys and wallet." - alison kessler, candis mclean
"Jack’s Place is a family-run corner deli in the Tacony area that consistently demonstrates the combined power of bread, meat, and cheese. They’re great for hoagies, wings, and seafood platters, but the roast pork is our favorite thing to get here. The first and most important thing you'll notice about their roast pork is how the pile of meat, broccoli rabe, and bright peppers look like it’s too much for the soft toasted bun to hold (PSA: it’s not). This place closes each day when they run out of rolls, so we suggest you get there early to hold the quickest eating contest of all time." - candis mclean
"We all think we can make a good sandwich after picking up some bread, produce, and fancy spreads at the market. But making one so great that our dreams are full of cold cuts and pillowy bread? We’ll leave that to the people at Jack’s Place in the Northeast. Their hoagies come in small, half, and whole sizes—the last one being about as big as a baby whale’s fin. They can be stuffed with everything from oven-roasted turkey to tuna and genoa salami, but the Supreme is the showstopper. It pristinely layers soppressata, dry-cured capicola, prosciutto, and sharp provolone. Top it with crisp shreds of iceberg lettuce and extra peppers, and it will be the most crucial cargo you have in your possession next to your house keys and wallet. " - alison kessler, candis mclean
"Jack’s Place is a family-run corner deli in the Northeast that consistently demonstrates the combined power of bread, meat, and cheese. The first and most important thing you'll notice about their roast pork is how the pile of meat, broccoli rabe, and bright peppers look like it’s too much for the soft toasted bun to hold. But once the sandwich makes the trip to your mouth, you’ll be impressed– not only by the tender pork to toppings ratio, but the firmness of the bread that holds the juiciness all together. If you’re anything like us, you’ll inhale this blend of crunchy peppers, garlicky rabe, and tender meat in a few minutes. And since this place closes each day when they run out of rolls, we suggest you get there early so you can hold the quickest eating contest of all time." - Candis R. McLean
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