Shank's In the News

Shank's Pier 40 Wins
GLEN MACNOW’S 
HOT SPECIALTY SANDWICH SAFARI
FOR MORE INFORMATION
WIP 610 2010 Hot Specialty Contest Rankings.

Philadelphia, July 23, 2010. 

Shank's Original Pier 40 ("Shank's Pier 40") located at 901 S. Columbus Blvd in Philadelphia won the Best Hot Specialty Sandwich Contest sponsored by Sportsradio 610 WIP on July 22, 2010 at the Fieldhouse (1150 Filbert St, Phila, PA).

Over the summer, Glen Macnow of WIP sampled sandwiches from over 40 local sandwich shops in the area and the top 6 made it to the finals, with Shank's Pier 40 coming out on top.

Over 500 listeners and celebrity judges including John Chaney, Vince Papale, Georges Perrier sampled specialty sandwiches from the 6 finalist and placed their votes. Shank's Pier 40 won both the Listeners' Choice Award Judges' Choice Award, sweeping the contest finals.

Shank's Pier 40's winning sandwich was the Chicken Cutlet Italiano - Fresh Pan Fried Chicken Cutlets topped with sautéed Broccoli Rabe and Sharp Provolone on Seeded Italian Bread. One famous chef (Georges Perrier of Le Bec-Fin) gave a perfect score to Shank's Pier 40, a first in WIP Food Contest history.

Sunday, June 20, 2010
Shanks for Breakfast
Abridged version: For complete version click above

Although I previously made the claim that Shank's Pier 40 has the best cheesesteaks around, I had neglected to mention something just as important. Breakfast. They make some rib-sticking, hold-you-over-until-lunch breakfast sandwiches that deserve mention. They are also pretty convenient, and the sandwiches are $5 with a coffee. Can't beat that. I love the steak, egg and cheese, which incorporates their delicious cheesesteak meat folded into eggs and covered with a healthy layer of cheese. Certainly not the sandwich to eat before getting your cholesterol checked, but worth every artery squeezing calorie.

If you are in the mood for something more traditional, the bacon, egg and cheese is a safe bet. The bacon is always cooked until perfectly crispy, and in typical Shank's fashion, generously portioned. As usual, I ask for mine with some banana peppers for a bit of a morning kick. Also, there are few combos as satisfying as spicy, briny banana peppers and eggs.

They even offer something for all of the (ahem) non-meat eaters out there. I will even order this item, and in fact, it's one of my favorites. Potato, egg and cheese is a take on the traditional diner breakfast, crammed into a long roll. Delicious. Although I was skeptical of the meatless breakfast, the crispy potato cubes made up for the protein I was craving. They added a great substance and texture to the sandwich, with the crispy edges giving a satisfying crunch. I would gladly eat this sandwich for any breakfast. Shank's now has longer hours, and they are open every day from 7 a.m. to midnight. If you can't tell, this is very exciting news for my palate, and devastating news for my waistline. The thought of someone going to Pat's or Geno's, with this as an alternative shocks me to my very core!

Here is a shot of the chicken cutlet hoagie. The chicken cutlet Italiano is in the running for best non-cheesesteak sandwich in the city, as voted by WIP. I can't say I blame them. The Italiano is amazing. I opt for a side of sauce, and you would be wise to do the same. They make red sauce (gravy) that is some of the best around. Seriously.
Oh, and the cheesesteaks are still amazing. Man I feel fat just thinking about all this food!

Tuesday, February 9, 2010 by Thad S.

Wing Bowl/Shank's Pier 40
Abridged version: For complete version click above

Ok so I am normally not one to say things like this, but this might have been the best cheesesteak of my life. No lie. So if my careful(ish) calculations are correct, which I believe they are, this might be the best cheesesteak in the world. It is hands down MY reigning champ.

I awoke after Wing Bowl, to find myself hungry and disoriented. I needed some food, and fast. I had a tough choice between leftover pasta or a cheesesteak. And by tough choice, I mean I was out the door without opening the fridge. Since it was my job as a food writer, I ended up attending Wing Bowl. It was everything about Philly that makes it, well, Philly. Loud, large, intoxicated people, all sorts of ladies of the night, and feats of gluttony that would make the average person lose their lunch. It was pretty awesome. That said, I will probably never go again, but it was worth it for the experience. Apparently someone won.

Anyway, after being up at 5 AM for that nightmare, needleess to say, I slept when I got home. I actually slept a bit while I was there, but that is neither here nor there. I awoke with a hunger only a cheesesteak (or some other equally unhealthy, greasy, local specialty) could quell. I have been wanting to try the new location of Shank's on Pier 40 on Del ave (basically on Christian and Del ave). So I went right before they closed at 4. Terrible, I know. I ordered the lunch special, which is a cheesesteak and a soda for $7.50. I got extra cheese on it, obviously, and there was no extra charge, which is a plus. So a cheesesteak, grilled onions and extra cheese later, I was on my way back home. One other thing I really like, is that the people are much more interesting there, than at the Center City location.

Simply put, this cheesesteak was perfect. The roll was chewy and crispy (a trait only Philadelphians get to enjoy), and the meat was chopped, but very tender and salty. The extra cheese really helped to meld everything together and made for a creamy, meaty, comfort that only the cheesesteak can provide. I am literally already planning my next trip, which will most likely be this week. I cannot wait.

Shank's At Pier 40  Monday, January 25, 2010
Abridged version: For complete version click above

Need a plumber? How about an electrician? Stand in line at the new Pier 40 location of Shank's, and you can easily find a repairman to fix your sink. Or your lights. Or probably anything that's broken.

The South Philly location of Shanks Original (original location near the Italian Market closed and reopened on 15th St. in Center City last summer, and they added a second location at Pier 40 along Columbus Blvd. at the end of 2009) appears to be a great location for working men and their trucks to easily pull in for a traditional Philly hoagie lunch break.

Not quite as mod and glam as the architect's rendering, this small box on the side of the road has little indoor space for placing orders, but smartly has a window that opens up to take orders from the long lunch lines that form outside. When warm weather arrives, perhaps the patio area will be filled with tables and seats, as the architect envisioned

There are two veggie hoagies on the Shank's menu (not counting the breakfast hoagies, which I'll have to return for — egg, cheese, potato, and spinach sounds like a good combo to me), and I tackled them both

The Eggplant sandwich can be ordered Shank's Style (pan-fried, lightly breaded eggplant with greens and homemade gravy) or Parmagiana Style (pan-fried, lightly breaded eggplant with homemade gravy and Provolone).

I went Shank's Style with spinach instead of broccoli rabe. Every thing — eggplant, spinach, and a mound of tomato gravy — goes on the grill to get heated before being tucked into the long Italian roll. What I liked about this sandwich were the ultra thin slices of eggplant with crispy fried edges. No thick-cut spongy eggplant here.

The Veggie with pan-fried, lightly breaded eggplant, broccoli rabe, roasted peppers and Sharp Provolone was not different enough from the Eggplant to really warrant another listing in the sandwich column, in my opinion; it's all just a fried eggplant hoagie. Slap some gravy on The Veggie and you've essentially got the Eggplant.

Always a fan of sauce, though, I preferred the Eggplant. And bitter broccoli rabe is not a favorite of mine, but I braved it just in case they laid their hands on a mild bunch. They didn't.

While these are great hoagies (the thin-sliced eggplant is a revelation) from an iconic Philly hoagie maker, this non-native Philadelphian will never be head over heals for the Philly-style veggie hoagie with fried eggplant, broccoli rabe, and Sharp Provolone that can be found at Chickie's and other Philly hoagie institutions. It's just not in my blood.

Shank’s: A Philadelphia Original

By: Ben Kessler, posted Aug 26, 2009 at 9:00 am

You can take the sandwich out of South Philly, but can you take the South Philly out of the sandwich? In the case of Shank’s & Evelyn’s, the answer is no, and that’s a good thing. The luncheonette which has become an Italian Market staple over the past 48 years, is known far and wide for their breakfast, lunch, and most notably their sandwiches. In recent years, Evelyn felt that the 10th and Catharine location was becoming too old, tired, and eventually sold the building earlier this year. Under direction of new owner/operator Marcello Ciurlino and Evelyn’s daughter, Pamela Poppa serving as manager, the shop has moved uptown to Center City, reborn as Shank’s Original.

A stone’s throw away from City Hall, Shank’s is afforded the ability to serve many new customers who never ventured out to the original location. These new customers are quickly becoming regulars, and familiar faces from the old shop are gladly making the journey to check out Shank’s new digs. The long and narrow space is reminiscent of the classic sandwich shop, dripping with personality from the celebrity photographs that adorn the walls, and the shiny aluminum that outlines the kitchen. The lovely, all female counter staff, are transplants from the old Shank’s, and oh do they know how to work the grill. Orders are placed at the register on the far end, and customers can watch their sandwiches being made from stools that line the wall as they wait.

The sandwich Shank’s is most famous for, and has solidified their name in publications across the nation, is the Chicken Cutlet Italiano with greens. Chicken breasts are breaded, lightly seasoned and pan fried to retain their juiciness and flavor. The cutlets are topped with their mouthwatering broccoli rabe, which is arguably the best around. Sauteed with olive oil, garlic, and salt and paper, the secret to the rabe’s flavor lies in the aged, seasoned roasting pan that Shank’s has used for years. Topped off with melted provolone, the fillings are scooped into a long, seeded hoagie roll from New York Bakery. Second in popularity to the chicken cutlet is the Eggplant Parmigiana, again topped with broccoli rabe, and provolone, but also smothered in a homemade red gravy.

With the move comes some menu changes, old neighborhood favorites like the tripe and veal scallopini are no more. In light of this, new menu items have been developed to cater to the calorie conscious crowd. Sandwiches like Grilled Chicken Balsamic and Tuna Al Olio are served on wheat buns, and several salads are now available. Still, it seems that standbys like the chicken cutlet, roast pork, and hot sausage, no matter how fattening they are, are staying on top.

The opening of Shank’s Original in Center City is an all out winning situation. The bustling business district has been aching for some classic sandwich options, and Shank’s delivers. Owner Marcello Ciurlino emphasizes Shank’s devotion to real, Italian home style cooking, with fresh ingredients, and a little friendly attitude. What’s next for Shank’s Original? Plans are in the works for a second location at Pier 40 on Columbus Blvd. and slow development of additional locations in the Tri-State Area is forthcoming.

Shank's Uptown Opens: 
A/C Broken but Chicken Cutlet Fully Operational

We popped in to Shank's grand opening today to check out their new "uptown" location at 120 S. 15th Street and to pick up a menu. Bad news: the menus weren't back from the printers yet. Good news: we made off with a chicken cutlet with sharp provolone and individually foil-wrapped long hots instead, which we then ate in its entirety, but not before photographing for your viewing pleasure. Also, the air conditioner was busted, but the girls were behind the grill, sporting new Shank's Uptown t-shirts and totally unfazed by the brutal heat.

By: Kirsten Henri Filed Under: openings, avenue of the arts, shank's 

Chicken cutlet, sharp provolone, long hots  Photo: Kirsten Henri

Shank's moves to no 3 for best hoagie in Philly on 610WIP
610WIP Philadelphia's Sports Radio - 
Glen & Anthony`s Italian Hoagie Hunt 2009 has posted the latest results in their relentless search for the perfect Italian Hoagie. As it stands now Shank's has moved to the Number 3 position out of the 29 contenders. The top 5 will compete in the finals for the coveted 2009 best Italian Hoagie.

Read the 610WIP Review:

#3. Shank’s and Evelyn’s
932 S. 10th Street, South Philadelphia
215-359-5577

Philly is a sandwich town, plain and simple. And Shank’s – located one block away from the Italian Market for the last 48 years – makes arguably the best sandwiches in town. I’ve been there dozens of times over the years for delicious roast beef, eggplant parm, chicken cutlet with broccoli rabe. But never – until now – for an Italian hoagie.

What was I waiting for? This, my friends, was a thing of beauty. A huge salty and crispy collection of ham, salami, onions and provolone. Magnificent provolone. Listen, Shank’s does everything well, so it should surprise no one that the standard Italian moves right to the top of our list.

Shank’s, as it turns out is moving this summer to the corner of 15th and Sansom. We can only pray that the waitresses still address customers as “hon” at the new site and that the sandwiches are just as perfect.

FOR RELEASE:  APRIL 30, 2009             

PHILADELPHIA , PA.  Evelyn Perri of Shank’s and Evelyn’s Lunch, a Philadelphia institution, plans to close her business after more than 48 years in the Italian Market ( 932 South 10th Street ).  The tradition of Shank's and Evelyn’s Lunch (“Shank’s”) dates back to 1962 when Shank's opened its doors to the Italian Market. Shank’s was best known best for its breakfast (the famous Giambotti), hearty soups, steak sandwiches, roast beef, roast pork, meatballs, chicken cutlet sandwiches, Italian greens and other home-made classic delicacies.  Zagat rated Shank's in the top 1000 Italian U.S. restaurants, citing Shank’s as serving "the best sandwiches in the world." Movie stars, politicians, dignitaries and food lovers from around the world frequented Shank's over the years making the luncheonette famous for excellence in authentic Italian food with no-nonsense service. Shank’s was voted Best of Philly for decades and The New York Times recently (2008) voted Shank’s as serving the best cheeseteaks in Philly. The accolades go on and on.  Pamela, Evelyn’s daughter, successfully managed Shank’s kitchen for over 10 years continuing a family tradition spanning nearly a half century. On April 30, 2009 Shank's will serve its final breakfast and lunch.


In June 2009, a new group operating under the trade name Shank’s Original plans to open a new location serving some of the famous Shank’s original sandwiches and dishes with the same authenticity and taste.  The new owner Marcello Ciurlino, with extensive experience in food operations, will run the first new location at 120 South 15th Street , Philadelphia , PA trading as Shank’s Original and, with Pamela in the kitchen, plans to re-create the longstanding tradition of serving the finest breakfast and lunch dishes to the Center City Philadelphia market.  Shanks’ Original also has plans to open new locations in the tri-state area and will re-create the Italian Market tradition for food lovers looking for authentic home-style classic Italian cooking.

  For more information, e-mail: info@shanksoriginal.com or go to www.shanksoriginal.com.

On the Side: 
Transplanting Shank's

  By Rick Nichols Inquirer Food Columnist

On 10th Street south of Christian, which is still old-school South Philly, a Plexiglas box of leaflets was affixed to the door at Shank's luncheonette last week, confirming rumors that had been swirling for months. "Shank's is Relocating," they said. "Since 1962."

Which is to say that the luncheonette - typically prefixed with the words "classic Italian" - has been there since then, though they round it off: "For 48 years," the all-woman (all in black) counter staff will tell you, following the lead of Evelyn Perri, the owner and matriarch.

The fuller name of the place is Shank's (for Evelyn's late husband, who died 16 years ago last month) & Evelyn's, perhaps the only lunch counter extant that still boasts a framed print (near framed photos of Frank Rizzo, Bill Cosby, and the late congressman Tom Foglietta) of the helmeted dictator Benito Mussolini. "A conversation piece," is the current explanation.

But that is only one of a number of reasons that it is hard to envision Shank's outside the bosom of South Philadelphia, and even more so in Center City, where a space at 15th and Sansom - behind the Union League, no less - is under serious consideration.

"My mother [Evelyn] sold the building," explained daughter Pamela Poppa. "She wants to try Center City where it's happening." (Shank's will close April 30; another cafe is proposed for the address.)

The other reasons it is hard to envision involve its sheer longevity; a grandfather had a tire shop here before the lunch counter. Its stock of old-shoe regulars who treat the place, especially during downtime, like it's their own kitchen. And a service ethos that, while it can be affectionate and familiar, can have a dark side, as a Zagat review up on the wall puts it, veering rapidly into "surly."

One reason is certainly not the food: Center City should be so lucky to get this sort of authentic, really-home-style Italian - long tongues of crisp-fried eggplant and comfy red sauces, beautiful chicken cutlet, thinly breaded and pan-fried - "never deep-fried!" - and roast pork sandwiches dripping with freshly sautéed spinach.

The charms of attitude are best appreciated, of course, secondhand. So last week you could hear tales. One was from a shop owner in the Italian Market, a block away, who'd brought in chefs Jacques Pepin and Pierre Franey, quietly soliciting Evelyn to pay special attention to their plates. "I don't care who they are," Evelyn boomed. "Everybody here gets treated the same!" In theory, at least. Local novelist Ken Kalfus remembers taking in unshaven Chicago Hope star Peter Berg, and his table getting a notably solicitous, over-the-top, flirtatious welcome.

These have not been the best of times at Shank's: Foot traffic is down a little. Evelyn's ankle was crushed by a car. Her son Frankie died New Year's Eve.

But it was business somewhat as usual last week. Pamela Poppa spent the morning in the kitchen with her tongs, first frying her signature eggplant in the roasting pan set over four burners of the commercial stove. Next were the veal cutlets, then the heap of chicken cutlets that are, indeed, "classic Italian." (Maybe 25 or 30 pounds on a good day.)

By the time Evelyn's other daughter, Donna Mahan (who recently married and is moving to Upstate New York), and a cousin by marriage, Theresa Belardo, were finished knocking out potato-and-egg sandwiches and pancakes on the flattop, the bounty of Poppa's kitchen was mounting behind the counter - two succulent pork roasts, ready for the slicer, platters of the eggplant, escarole soup, various cutlets, waiting for the lunch trade that would soon populate the nine counter stools and five tables, Table Number 1 of which is situated at the bay window looking out under a corrugated awning to the rowhouses of 10th Street. Soon, Evelyn's sister, Marian Costa, would join the crew. The lunch machine would be humming just as it has for the last (to round things off) half-century.

And what about beyond? "We want the same size operation," said Perri. "We don't want to get bigger than this. We're trying to keep it a replicate."  One can only hope

Metro Philly News: Published 17:43, April the 26th, 2009

Old South Philly classic moves North

SOUTH PHILADELPHIA. Shank's & Evelyn's is lifting their nearly 49 year old luncheonette lock, stock, tripe and barrel from its legendary South Philly confines to the tony environs of 15th and Sansom streets at the site of the former J.B. Pastrami's.

Since 1962 Evelyn Perri has cooked and served the finest home-style Italian food fare – roast pork sandwiches thick with sautéed spinach, veal scaloppini and eggplant dishes, the aforementioned cow stomach specialty, “tripe” – in a tiny 10th Street storefront.

Shank, Evelyn’s husband, passed away 16 years ago. But his memory lives on from the sign hanging on S&E’s front. So do the faces of other famous Italians such as Frank Rizzo and Benito Mussolini framed throughout the restaurant. But the memories won’t end Thursday when 932 S. 10th St. closes shop. They’ll just shift a bit.

“I was born in this building, upstairs above the restaurant,” says Pamela Poppa, Evelyn’s daughter. “I was practically born on mom’s grill ‘cause she didn’t want to go to the hospital to give birth. Mom was busy cooking.”

Though the 35-year-old has been working there since age 19, Poppa has officially run the restaurant since October 2008 when Evelyn broke her ankle.

Things have changed since the Perri family moved their home from above the restaurant 30 years ago. There hasn’t been the connection between the neighbors and the restaurant as there once was.

“We’ve haven’t really had neighborhood trade, believe it or not for years,” says Poppa. “A few old timers and customers that business owners in the Ninth Street Market send us, yeah. But Ninth Street changed, got more competitive, and the new people who moved into the neighborhood never came around.

SOUTH PHILADELPHIA. Shank’s & Evelyn’s is renowned for its rich gastronomical display – a classic Italian luncheonette menu that tastes as comfortable as its 10th Street location feels.

“My favorite is my chicken cutlets” says operator Pamela Poppa of her barely-breaded, pan-fried delights. “There’s no secret to them. They’re simple. I enjoy them and we’ve got lots of customers that love ‘em too.”

Sadly, some of Shank’s old school Italian faves like tripe and veal scaloppini – real neighborhood stuffs – won’t make the jump from block to block.

“I know, I know,” she says anticipating the dismay over the lost tripe. “Not many people eat tripe anymore. It’s not been a big seller in some time. Instead, we’re gonna try – and I know this sounds nuts — to get healthier with some wraps and some paninnis. You take off a few add a few on. We’ll feel it out.”
A.D. Amorosi