Spring - Klein Edition | March 2022

DINING FEATURE

BY EMILY LINCKE

3 CARNEGIES TO TRY

TheRocky ($11.95): This hot carnegie comprises capicola, provolone cheese, olive smear, red peppers, tomatoes and sub oil.

Lori Hutchison runs three restaurants with the help of employees such as Rob Boyd, general manager of the Spring location.

Tony’s ItalianDelicatessen 24504 Kuykendahl Road, Ste. 100, Tomball 832-299-6153 www.tonysitaliandelicatessen.com Hours: Tue.-Sun. 10:30 a.m.-8:30 p.m., closed Mon. the term hoagie likely comes from a Depression-era restaurant owner who called his large sandwiches “hoggies.” Hero: Sources disagree on how the New York term “hero” came to be, but it encompasses a variety of large subs with hot or cold llings. Sub: The most popular term in the U.S., a submarine or “sub” is at least 6 inches long and usually served cold. Po’boy: Common along the Gulf Coast, po’boys typically feature a long bread roll cut in half and lled with fried seafood. Hoagie: Native to Pennsylvania, A SANDWICH BY ANY OTHER NAME While Tony’s refers to its sandwiches as “carnegies,” terms vary by region and state.

Meatball ($11.95): Italian meatballs, marinara sauce and mozzarella cheese are piled high on an Italian roll.

The S. Loren ($12.95): This cold carnegie is stued with roasted turkey, Swiss cheese, basil pesto mayo, leafy greens, tomatoes and roasted red peppers all drizzled with sub oil.

PHOTOS BY EMILY LINCKECOMMUNITY IMPACT NEWSPAPER

Tony’s ItalianDelicatessen East Coast-style sandwich shop earns loyalty from Spring-area residents O ne sandwich is all it took for Lori Hutchison to know she wanted to be more than long after, however, the store went up for sale, and Hutchison was able to buy the business. Hutchison has worked in the

Rob Boyd said the deli does not push its menu too far from its East Coast roots. With an original location in Montgomery, Tony’s opened two additional eateries in Tomball and Katy in November 2020 and December 2021, respectively. Like most small businesses, stang and supply shortages have proven to be challenges for Tony’s during the ongoing coronavirus pandemic. However, Hutchison said customer loyalty has helped the small business persevere. “We have ... customers that live all the way up in Huntsville that come and tell everybody [about us],” she said. “That’s what’s made us dierent over the years.”

a patron of Tony’s Italian Delicates- sen. Three years later, her dream of owning the local deli came true. “A friend of mine brought me a sandwich, and I was oored by it and said, ‘Where did you get this?’” Hutchison said. Tony’s serves hot and cold sand- wiches—dubbed “carnegies” after Carnegie Hall. The menu boasts staple subs, such as meatball, ham melts and turkey as well as salads and treats, such as cannoli. When Hutchison rst approached the previous owners of the deli in 2017, she said they were not interested in working together. Not

restaurant industry for more than 25 years, starting with her rst job at a fast-food counter and eventually working her way up to management in restaurants across Texas, Arkan- sas and New York. “I think a big part ... for us Northeasterners is the bread,” she said. “Really, if you’re a bread lover, the rst thing you do if you go north is nd a great bakery and get some bread.” While some of Tony’s menu items, such as the Mualetta sand- wich, accommodate Gulf Coast- raised clientele, General Manager

HUFSMITH RD.

TO BE THE FIRST TO KNOW

85 th ANNIVERSARY CELEBRATION EVENT

Please drink responsibly.

SPRING KLEIN EDITION • MARCH 2022