“We’ve been talking about doing this forever, but when one of my brothers passed away last March we thought we’d better get on with it,” said the popular Marina chef.
The new sub shop will be located at 470 Alvarado Street, where Maha’s Lebanese restaurant used to be, and build out is getting underway this week for a proposed April opening.
Teplitzky has lived in the Monterey Bay area for the past 30 years, but he and his brothers grew up in Atlantic City, New Jersey, where the family owned a hotel and restaurant on the city’s famed boardwalk.
“Sub shops, when I was growing up, were not just a place to eat a sandwich. They were social places where you could meet your friends and hang out or stop by for take out,” Teplitzky says, promising to recreate the food of his youth as authentically as possible using fresh, local and homemade ingredients.
Get ready to enjoy Italian subs, meatball subs, sausage subs and all kinds of juicy cheesesteaks: Atlantic City style cheesesteak with lettuce, tomatoes and provolone; South Philly Cheesesteak with house made cheese whiz and fried onions; and Northeast Philly Cheesesteak with peppers and fried onions cooked together and melted provolone.
“The way to eat a cheesesteak is standing up with your feet planted firmly, shoulder width apart,” he advises. “Then bend forward from the waist before taking a bite so that the juices and cheese that squirt out don’t get all over your clothes.”
Teplitzky also plans gourmet subs, like roast pork and broccoli rabe topped with provolone cheese—a recipe he picked up at the Reading Terminal Market in Philadelphia. Specials like Cuban sandwiches, pork belly subs and chicken schnitzel will rotate on the menu.
There will be other boardwalk treats like home made soft pretzels, calzone, fresh-cut double-cooked fries with cheese sauce or gravy, garlic fries and crab fries—which, by the way, don’t include crab but are dusted with Old Bay Seasoning.
Small producer artisan sodas will be available and lemon pie will be on the menu as a tribute to his late brother—who always loved them.
And oh yes, there will be grab-and-go salads, because “you’ve got to love everyone these days,” homemade tuna salad and fresh-from-the-oven meats like roast beef and turkey.
“I want everything to be fresh and everything to be local. That’s the way I do things at Wild Thyme and that’s the way it’s got to be if my name is on it,” says Teplitzky.
His brother Johnny “J.T.” Teplitzky is moving out from Connecticut to manage Boardwalk Subs, while Terry continues to run Wild Thyme and his catering business.
“What will make us different will be our passion, our history and our desire to share our experience with the public,” he adds.
The 1,600 sq ft restaurant will include a seating area and take out window. They also plan to deliver all over the Monterey Peninsula.
If Boardwalk Subs proves successful in downtown Monterey, a second shop is planned for San Diego where a third brother lives. Can a monopoly be far behind?
Deborah Luhrman is publisher and editor of Edible Monterey Bay. A lifelong journalist, she has reported from around the globe, but now prefers covering our flourishing local food scene and growing her own vegetables in the Santa Cruz Mountains.