There's a new sheriff in town in the sub wars, and it's packing subs with thick-sliced fresh meats and a variety of toppings to please every taste.

Bob's Sub opened in May along Tarentum Bridge Road in New Kensington, and has quickly become the talk of the lunch and dinner crowds. My children tried it and raved about the fare. Friends tried it and said I had to go there. The owners of a popular Arnold restaurant now make Bob's Sub a weekly stop.

Bob's Sub originated with shops in Clarion and Slippery Rock in 1973 by “Big Bob” Wooston, and developed a cult-like following by the college students there. After his death, family members continued running the shops.

Mark Fleck of Harrison remembered the subs with great fondness from his college days at Clarion University, and approached the owners about starting a local store. He succeeded with the business deal, which included the secret recipes, training, name use and history.

Along with his business partners, his son, Patrick, and friend, James Nagle, they now have a location in Indiana, Pa., and another on Smithfield Street in Pittsburgh. “But, by far, our most successful store is the New Kensington location,” Mark Fleck says. He attributes the success to the traffic volume on Tarentum Bridge Road and the large number of Slippery Rock and Clarion alums in the Valley.

He says he plans to open more locations in Western Pennsylvania.

ATMOSPHERE

Set in the former Grease Monkey oil-change center across from Kmart, the industrial garage setting was a major attraction for the restaurant, according to Fleck.

“The large, (functional) garage doors, stainless-steel accent trim and high ceiling give the place a high vibe and a hip look,” he says.

Three wide, comfortable padded booths, four picnic tables for eight diners and old-fashioned soda-shop stools complete the seating inside, while picnic tables with large umbrellas are an inviting setting on the patio for outdoor dining.

Large metal duct work and ceiling fans add to the industrial theme and complement the bright red and yellow painted block walls. Vintage black-and-white photos from regional college campuses dominate the walls. Those photos are a work in progress and will include local people.

Make no mistake about it, this is not an intimate dining setting — music and open garage doors contribute to a somewhat loud setting.

MENU

Bob's Sub offers 13 sandwiches in three sizes — the Freshman (4 1⁄2 inches, $3.50), the Junior (9 inches, $5.65), and the Senior (13 inches, $7.80). (We are not sure why the sophomores were excluded — it must have been a bad class.)

The subs are traditionally ordered “Bob's Way,” meaning with lettuce, tomato, onion, provolone cheese, special mayo and Italian dressing. A diner can eliminate anything, but a warning here, if the mayo and Italian dressing are gone, it is not a true Bob's Sub.

We tried the No. 1 seller, the Spicy Italian sub, with capicola, Genoa salami and pepperoni. The sandwich was packed with each meat, and the savory blend with the mayo, oil and vegetables on a perfectly toasted bun was a true gastronomic delight. It was easy to see why this sub leads the pack in sales.

We also ordered the Buffalo Chicken Sub, and our diner was thrilled that the chicken was pleasantly mild and not overly tangy. Served with a cool ranch dressing, there were no complaints with this offering.

Our final sandwich choice was the Steak 'N Cheese Sub. Some might say this could rival a cheese steak from Philadelphia — absolutely loaded with tender steak and melted provolone — this puts other sub-shops' versions to shame.

We chose a variety of sides with our subs ($1 each), and the homemade coleslaw and macaroni salad were delightful surprises. Creamy and smooth, these were a great complement with our meal.

We also ordered Bob's Chef Salad ($5.65), and this was a filling and healthy alternative for a meal. Ham, turkey and cheese spirals over iceberg lettuce, mixed with hard-boiled eggs, tomato, onion and croutons made a good impression on us in quality and quantity.

When an order is placed at the counter, diners are given a playing card to identify their order.

“At our Indiana store, too many students were ordering and could not pronounce their names after a night of partying,” Nagle said. “So, we went with the card system.”

Just another way that Bob's Sub is unique.

Eric Felack is chief photographer with the Valley News Dispatch.

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