Dining
BY KAMERYN GRIESSER
Richard Hood, third from left, said he hopes to pass on the business to an employee.
A large Philly Cheesesteak ($15.50) comes with mushrooms, onions, peppers and Philadelphia dessert Tastykakes.
PHOTOS BY KAMERYN GRIESSER COMMUNITY IMPACT
Hoody’s Subs celebrates 35 years in Round Rock While Round Rock’s increasing population has transformed the town, one local sandwich shop has stayed the same for 35 years. Hoody’s Subs sells East Coast-style subs. The gist The menu Hood said he continues to use the New York-
Hoody’s Subs’ bright blue walls are covered with pictures of former patrons over the years.
based Boar’s Head brand of meats and cheeses on his sandwiches, as well as peppers, meatballs and sausage from the East Coast. “I’ve tried just about everything on the menu and I’ve never had a sandwich that’s not good,” said Shelly Bounds, a loyal customer of Hoody’s for over 25 years. The future Hood said he plans to retire within the next ve years, at which point he hopes to pass on the business to one of his long-time employees.
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Almost every inch of Hoody’s Subs’ bright blue walls are covered with pictures of former patrons and local sports teams the restaurant has spon- sored over the years. Even the wooden tables are carved with names dating back to 1989, when the shop rst opened. “The sandwich you get today is the same ingredi- ents and same quality as what you’d get years ago,” said owner Richard “Hoody” Hood.
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1205 Round Rock Ave., Ste. 121, Round Rock https://hoodyssubs.snappages.site
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