About this Business
From Our Editors
Tony Baloney started the first east coast sub in June, 1963. From then to now you can get hot and cold meats pile onto thick hoagie rolls at Tony Baloney’s Submarine Shops, where the flagship submarine sandwiches form an Italian-American trifecta with cheesy pizzas and spaghetti dishes. Throughout its 50-year history, the deli’s secret to success has remained unchanged: keep it simple. Traditional Italian cold cuts, ham and cheese, pastrami, and pepper-steak stand out among a familiar list of sandwich options, and spaghetti and meatballs continues to anchor the dinner menu. The kitchen is a full service kitchen and everything from spaghetti, ravioli, and pizza are made in house. Glasses of wine wash down dinner entrees, and pitchers of beer give subs the chance to test their depth limits during lunchtime dives.