#primanti-bros

#primanti-bros

Frankie Olivieri, the third-generation restaurant owner, felt responsible for protecting his family's legacy, which meant finally breaking free of their rigid expectations.

These delis aren't concentrated in one corner of the city but are rather scattered across Boston proper and the surrounding towns and cities, all offering varied versions of the deli classics we all know and love. From Italian subs towering with layers upon layers of sliced meats to matzo ball soup that'll leave you feeling warm and comforted on even the coldest of Boston winter days, the city's delis are an essential part of Boston's food scene.

Making pastrami is a major process, and there are a number of places serving up absolutely iconic pastrami sandwiches all across the U.S. We're here to talk about Los Angeles, though, and there are so many spots to pick up such a great sandwich you might argue the city is giving New York a run for its money as the pastrami capital of the country.

One of those enduring rumors is that Arby's roast beef comes to the store in liquid form, but that is a totally false allegation that was debunked years ago. The reality is that Arby's roast beef simply comes prepacked in a bag of liquid brine.

If you don't live in Pennsylvania the idea of a convenience store/gas station opening up across the street from another one might seem mundane, but most places don't have a rivalry like Sheetz and Wawa. At this point the love and regional pride for these two companies is pretty well known nationwide, but what you might not know is just how regional the divide is within the Keystone State.

In a prime spot in Ardmore on Philadelphia's Main Line, the long, rectangular shop offers warmth through vertical wooden slats near the door, plus white oak paneling across a white stone-topped bar and the back wall behind the counter. At the far end of the room, blue mati pendants pop against a white wall, a bright nod to the owners' Greek heritage.

Chicago has a special place in the foodie history of the U.S., because yes, it kicked off the mythic rise of the Italian beef sandwich. Yes, the deep dish pizza stole the spotlight from another wildly popular Chicago-style pie. But it's also a center of Polish culture and cuisine, and has been for a long time: The city dates back to 1833, and the first Polish immigrants came shortly after.

They folded in diced onions that quickly browned to sweetness. A white version of Cooper Sharp, a sliceable brand of American cheese that's been inducted into the unofficial lexicon of acceptable ingredients for cheesesteaks in Philadelphia, lined a baguette-ish roll crusted with sesame seeds. The final addition: a charred, thin long hot pepper slid along one edge.

A truly great Italian sub is something of an art form. Done wrong, and they can be overly oily and way too soggy, and without proper layering, proportions, and prepared ingredients, they can be so hard to eat. But done right, they're amazing. A truly great Italian sub is one that prioritizes an acidic flavor profile, and there's also an unbreakable meat rule that makes Italian subs the real deal: Thinly sliced meats are key.

Greek immigrants are the unsung heroes behind one of America's tastiest titles. In the early 20th century, they brought their culinary heritage to the small town of New Castle, Pennsylvania, laying the groundwork for what would become its most famous food: the Coney dog. Today, with a population of just over 21,000, New Castle proudly wears the title of "Hot Dog Capital of the World." However, behind that sizzling reputation is a rich, Greek-rooted legacy that continues to flavor the city's identity.

Subway's 5-Meat Italian sub just didn't cut it, primarily due to the presence of one ingredient that dominated the rest of the sandwich: roast beef. It's marketed as a 5-meat sub, but the roast beef's flavor and texture - along with the turkey and ham - completely overpower the cured meats, which are typically at the center of a traditional Italian sub.

There are more than 6,000 Pizza Huts dotting the thoroughfares of the United States, and almost all of them look exactly the same: The interiors are squat, bland, and cramped; the dining options are restricted to takeout and delivery; there is no soundtrack, save for fluorescent lights buzzing overhead; and there is maybe a lonely chair waiting listlessly by the doorway.

Ice cream lovers are faced with serious decisions in the frozen section. Alongside popular favorites, there are plenty of underrated ice cream brands that deserve attention. Pennsylvania-born Turkey Hill is just one example. What started in the Great Depression as a dairy business has endured. Whether tucked into homemade waffle cones or used to make banana splits, Turkey Hill warrants consideration. "I know there's not a lot of love for Turkey Hill, but this is my favorite ice cream," confessed one Redditor. The poster wasn't alone. The brand was first sold regionally but can now be found in major markets.

Pierogi Boys started as a Polish food stand in the DeKalb Market Hall, where co-owners and partners Krzysztof Poluchowicz and Andrzej Kinczyk honed in on crafting their signature dish in Brooklyn. Now, they've expanded with a full restaurant and market in Ridgewood, where they serve those dumplings alongside other exciting, modern Polish dishes, while selling their favorite produce and products in Queens.

It's even the home of Duff Goldman's favorite fast food item. But we can't forget about the milkshakes. On its website, Sheetz describes the shakes as "robust" with "classic and extra freaky flavors," but not everyone is on board with how they're made. While a classic milkshake typically consists of a combination of milk, ice cream, and some sort of flavor, Sheetz's shakes have the added ingredient of ice.

Enter Di Fara Pizza, a legendary Brooklyn pizzeria now bringing its iconic, handcrafted Brooklyn-style pies straight from the supermarket freezer to your home oven. As someone born and raised in northern New Jersey/New York City, I've tried most, if not all, of the iconic and delicious slices around. So when I caught wind of the famous Brooklyn pizzeria's entry into the world of frozen food last year, I knew I had to check it out for myself.