More Than Just a
SANDWICH
When you start with the right bun, the sky’s the limit. At Philly’s Café and Deli, lunch is what you make of it. BY BARRY KAUFMAN
•
There’s something to be said for the simple comforts of a well-crafted sandwich. On an island as renowned for its food scene as Hilton Head, where high-end restaurants compete for your dining dollar with gourmet fare that rivals any big city in the world, it’s nice to have just one spot where you park your frills at the door. And on this island, that place is Philly’s Café and Deli. To simply walk inside, smell the dueling aromas of fresh baked bread and sizzling cheesesteak, the delicate undercurrent of mushrooms, onions and peppers sautéing in the breeze, is to revel in the anticipation of a lunch for the record books. But then comes the first stumbling block, even for the many die-hard regulars who have made Philly’s their go-to lunch spot. Which sandwich to pick? “I get people asking me every day what’s the most popular sandwich, and I tell them, ‘It’s about a 20-way tie,’” said owner Mike Kadar with a laugh. “Honestly, I pull up the analytics and they’re all neck and neck.” 18
TASTEOFHILTONHEAD.COM
PHOTOS BY ROB KAUFMAN
No surprise there, given that even the most rut-bound regular has ventured outside their comfort zone to sample some of the other gems scattered around the menu. Maybe you’re the big or go home type, opting for the South Street cheesteak (onions, peppers, mushrooms and provolone) and then one day a Pittsburgh win puts you in the mood for a Steel City, their take on the classic Primanti Bros. If so, go for it. You’ll be far from the most unusual order placed at Philly’s famed sandwich counter. “I had one person ask for a chicken BLT salad on a pita… we couldn’t even fold it. I wanted to give him a shovel,” said Kadar. “Another person got the Godfather (turkey, salami, provolone, oil & vinegar) and added a meatball right on top of the sandwich. Everyone was like, ‘what the heck?’ but the guy loved it.” And with the option to build your own out of ingredients that are held to the highest standards in quality, the only limit is your imagination. And, we suppose, your stomach. But that’s why