Brought to you by the owners of DL Chicken Shack and Downlow Burgers, Doug Stephen and Lindsey Mann are taking their hoagie project to the next level with the launch of Vennie’s Sub Shop at 1692 Venables Street.

Stephen and his team have been in R&D mode for Vennie’s for the past few months, popping up at select locations across the city. Their commitment to fresh, local-as-possible produce and ingredients continues to shine. The buns arrive in the morning daily, while the meats are sliced fresh-to-order.

Classic Sandwich from Vennie’s Sub Shop on Venables

The Classic Deli from Vennie’s Sub Shop

The opening menu features five eight-inch hoagie subs, several Livia potato bun options (think Porketta, Meatloaf, and fried Bologna), one Japanese milk bread creation (The Ramen Egg Salad), plus sides. Sub highlights include:

  • The Classic Deli – An Italian hero-style sandwich packed with Mortadella, Genoa Salami, Spicy Calabrian Soppressata, slivered onions, shredded lettuce, Provolone, pepper relish, EVOO, balsamic, and herb seasoning.
  • The Aftermath – Made in partnership with David Bowett’s The Aftermath Barbecue Pop-up, this hoagie features smoked beef, shredded lettuce, slivered onions, Swiss cheese, herb seasoning, horseradish mayo, beer mustard, and dill pickles.
  • The Lucky – This first made its appearance during St. Patrick’s Day at Strange Fellows Brewing, The Lucky features corned beef, sauerkraut by Meghan Fulton, slivered onions, beer mustard, Dubliner cheese, dill pickles, and mayo. A plant-based corned mushroom option is also available.
  • The Soy Poached Chicken – One of Stephen’s favourites, this hoagie includes soy and ginger poached chicken breast, scallion-ginger relish, chili mayo, shredded lettuce, and smashed cucumbers.

“We’ve always loved sandwiches, and Vennie’s is our ode to all those underrated, unsung heroes out there. There is just so much potential and versatility in building a great hoagie, sub, submarine, hero, or sandwich – no matter what you call it. Think of the sauces, the meats, the veg, the cheese. Of course, it takes some finesse in how you build it. Once you’ve got it figured out, you get a taste of everything in each bite!” – Doug Stephen

Vennie’s Sub Shop is open Monday to Friday, from 11 a.m. to 4 p.m. For the full menu and more information, please visit Vennie’s Sub Shop on Instagram at @venniessubshop.

Photography credit: Rich Won

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