DINING FEATURE
BY EMILY LINCKE
3 CARNEGIES TO TRY
The Rocky ($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 Tomball location.
A SANDWICH BY ANY OTHER NAME While Tony’s refers to its sandwiches as “carnegies,” terms vary by region and state. 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, 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.
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 stu ed with roasted turkey, Swiss cheese, basil pesto mayo, leafy greens, tomatoes and roasted red peppers all drizzled with sub oil.
PHOTOS BY EMILY LINCKE COMMUNITY IMPACT NEWSPAPER
Tony’s Italian Delicatessen East Coast-style sandwich shop earns loyalty from Tomball-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, sta ng 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 di erent over the years.”
SOURCES: TONY’S ITALIAN DELI, EATER.COM, FORKNPLATE.COM, THRILLIST.COM COMMUNITY IMPACT NEWSPAPER
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 Mu aletta sand- wich, accommodate Gulf Coast- raised clientele, General Manager
Tony’s Italian Delicatessen 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.
HUFSMITH RD.
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Large selection available: items from Adirondacks, tables, chaise lounges, gliders, deep seating sectionals, and much more. VISIT US IN EITHER STORE OR ONLINE. CALL WITH QUESTIONS OR TO PLACE AN ORDER.
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3416 FM 2920, Spring, Texas 77388 817-688-4018 2 miles West of I-45, between the 2 HEB’s SPRING LOCATION 14543 Hwy 105 W Suite 104, Conroe, TX 77304 832-521-5929 Near McCaleb Rd next to Rudy’s BBQ
Open: Monday-Saturday 10am-5pm Sunday 1pm-4pm VISIT OUR WEBSITE: MAGNOLIATEXASOUTDOORLIVING.COM
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TOMBALL MAGNOLIA EDITION • MAY 2022
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