Let the sub war begin! Randazzo’s opens hoagie spot

Pauli and Joey Randazzo think their famous clam chowder would taste great in Coney Island. The family behind Randazzo’s Clam Bar is looking to open a second location on the historic Boardwalk.
Photo by Steve Solomonson

Randazzo’s Sandwich Spot is finally open for business.

Legendary Emmons Avenue seafood eatery Randazzo’s Clam Bar opened its long-anticipated hoagie outpost on Sheepshead Bay Road last Thursday — joining a handful of neighborhood sandwich shop icons that could give the rookie delicatessen a run for it’s money.

The spot between E. 15th Street and E. 16th Street currently offers breakfast fare, about two dozen $6 sandwiches and seating for four — if you don’t mind sitting at the counter.

Owner Joey Randazzo said he’ll add two tables — and raise the cost of sandwiches to $8.50 — later this month.

“I’m very happy about the support from the neighborhood,” Randazzo said. “So far we’re doing really well.”

But to succeed, the sandwich shop will have to rely on more than it’s good name.

Sheepshead Bay is home to several popular sandwich hubs, including Jimmy’s on Sheepshead Bay Road, Basset Deli on Avenue X, Roll N’ Roaster on Emmons Avenue, and Brennan & Carr on Nostrand Avenue — not to mention the fast food Subway store a few doors down from Randazzo’s.

Randazzo said he welcomes the competition.

“If people try my sandwiches they’ll never go back to Subway,” he boasted.

Randazzo announced plans to open a sandwich shop on Sheepshead Bay Road after losing a bid to open a new eatery on the Coney Island Boardwalk last year.

His competitors promised to fight tooth and nail to hold onto their customers.

“As long as the quality remains the same, our customers will keep coming here,” Frank D’Antonio, a manager at the 50-year-old Basset Deli, told BrooklynDaily.com shortly after Randazzo’s announcement.

Randazzo’s Sandwich Spot is open from 7 am to 8 pm on weekdays, and 9 am to 8 pm on weekends.

Reach reporter Daniel Bush at dbush@cnglocal.com or by calling (718) 260-8310. Follow him at twitter.com/dan_bush.

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