** THIS RESTAURANT IS PERMANENTLY CLOSED **
The must-eats at Stanleo’s are proprietary house relishes. Triple chop is a coarse-cut melange of cubed pickles, tomatoes and onions seasoned with salt, pepper, and oregano: a great exclamation point for any of the sub sandwiches that are featured attractions on the menu. Hot chop is a more finely cut hash of four different kinds of pepper: very zesty stuff that is especially complementary for such protein-rich combos as steak and cheese or roast beef and provolone. Combine the two — triple chop + hot chop — and it’s a taste-buds kaleidoscope!
The sandwiches that the relishes adorn are very good. They are constructed on loaves of bread that are indisputably fresh (watch them come from the oven at the back of the kitchen), and although the loaves are soft and lack the muscular authority of, say, a Delaware Valley hoagie loaf, they do provide a significant yeasty background presence behind even the most outlandish combinations of ingredients. In that last category is Stanleo’s Kitchen Sink: Genoa and cotto salami, ham, turkey, roast beef, capicola, pepperoni, Swiss cheese, American cheese, provolone cheese, and a boatload of the wonderful triple chop. (Hot chop is optional.)
Before sub sandwiches are offered at 10:30am, Stanleo’s opens at 6:30 with a menu of breakfast sandwiches, biscuits and gravy, and loaded hash browns. Any time the happy little storefront is open, the coffee menu includes all sorts of espresso drinks, hot and cold, from categorical (quad espresso shots) to decadent (espresso, caramel, and chocolate).