Th A Fr fa fo Yo Bil C par W pep per talk app sol W to cou but er hav lica of a ally blu “ A piz eith the try W Or ian Bro fro Fo A za at wa Yo wh bus app pla slo we W ed a r tho nat “au 22 | January 11, 2018 | The New Lenox Patriot New Lenox newlenoxpatriot.com
newlenoxpatriot.com Dining Out the New Lenox Patriot | January 11, 2018 | 23 The Dish At Peppo’s, it’s all about the ‘guts’ Amanda Stoll, Assistant Editor Sandwich shops are a dime a dozen, but only one has the “guts” to stand up to the competition. The specialty sandwich topping at Peppo’s Subs in Palos Heights is a mixture of freshly diced pickles, tomato and onion, with herbs and spices, as well as a homemade vinegar and oil dressing. Jim Peplowski, of New Lenox, started the restaurant in 1976, and 41 years later his son Bob is taking the reins. It is a family business for the Peplowskis, and while Bob said he originally did not plan to carry on his father’s legacy at the shop, he changed his mind a few years ago. The younger Peplowski received a four-year scholarship to play football at Saint Xavier University — after graduating from Providence Catholic High School — and had a short stint studying business and playing ball there. “But then I decided hands-on business was more for me, and that’s when my football ended and I came here,” Bob Peplowski said. He said he started taking a more serious approach to the business side of the restaurant, rather than having the same outlook as when he worked at the shop with his friends during summer breaks throughout high school. “I think this is something good that we can do even better, if I actually commit myself to it and get involved more and start to learn what my dad’s done so well for so many years,” Bob Peplowski said. Bob Peplowski said many of the same customers have been frequenting the business for years, inspiring the same family atmosphere shared by the Peplowskis and their staff. Though there have been updates to the menu throughout the 41 years, Bob Peplowski said the central, original recipes that made Peppo’s successful from the start have remained unchanged. With 15 sandwiches, plus a veggie option on Peppo’s original menu, there is a classic option for everyone. Customer favorites from the original menu — which are available in 5-inch ($4.99), 7-inch ($7.09), 11-inch (9.59) and spinach tortilla wrap ($6.29) varieties — include the No. 4 (with roast beef, turkey and Monterey Jack cheese), as well as the No. 12, (ham, turkey and cheddar cheese) and the No. 16 (hard salami, cotto salami and provolone cheese). All of the original menu items come standard with the original guts, but Bob Peplowski said he encourages patrons to test out the five variations Peppo’s has developed throughout the years, including garlic, jalapeño, habanero, green olive and cilantro lime. It is a bit of a “secret” menu item, according to Bob Peplowski, but some of the most adventurous customers order their sandwich with “boss guts,” which is a mixture of all the varieties put together. “If they’re that risky, because the habanero is really spicy,” he said. The expanded menu includes classic deli sandwiches like the Reuben ($10.99) with corned beef Peppo’s “Peppo-roni” Italian sub (prices vary by size) features peppered pastrami brisket, zesty pepperoni and provolone cheese. It is shown here toasted and topped with the garlic “guts,” which are marinated overnight to let the flavor of the garlic set in. Photos by Amanda Stoll/22nd Century Media Peppo’s 10303 S. Roberts Road in Palos Hills Hours • 10 a.m.-8 p.m. Monday-Saturday • 10 a.m.-6 p.m. Sunday Phone: (708) 237-1755 Online: www.peppos.com or pastrami, melted Swiss cheese, and Thousand Island dressing on thick-cut rye bread. Of the premium sub sandwiches, Bob Peplowski said the “Peppo-roni” Italian ($5.59/$7.69/$10.89) — with peppered pastrami brisket, zesty pepperoni and provolone cheese — is a favorite. The menu suggests toasting it and topping with the garlic guts, which are marinated overnight to let the flavor of the garlic set in. Another customer favorite is the New Yorker ($6.39/$8.99/$11.69), with premium thin sliced corned beef brisket and Romanian pastrami brisket, topped with Swiss cheese and toasted. “We top all these awesome sandwiches with [the guts], and that’s what really sets us apart from everybody else,” Bob Peplowski said. “So, although we have the awesome sandwiches, it’s really all about the guts.” He said some of the menu items are the restaurant’s own, and some are recipes inspired by other delis around the country. There also are Chicago classics, like The “Peppo Dog” ($3.09), an all-beef hot dog served with mustard and topped with guts, as well as Peppo’s Italian Beef ($5.99) or the Big Beef ($7.99). Peppo’s is popular for catering in the area, too, especially during the holidays, for the Super Bowl and for graduation parties. The restaurant’s catering menu includes both small ($32.49) and large ($63.99) party pans for groups of 6-8 or 12-16 people, respectively. Peppo’s also creates massive, Super Subs, sold by length ($32.49/foot), which serve approximately 6 people per foot. And the catering menu would not be complete without thinly sliced Italian beef au jus ($10.99/pound). Any sandwich items on the menu also can be made into salads. Salad items on the menu include Peppo’s Original “Guts” Salad ($3.99), and the antipasto salad ($6.89), topped with diced tomatoes and onions, thin slices of Bob Peplowski, of New Lenox, is the son of Peppo’s founder Jim Peplowski. Over the past few years, he has begun taking over the family business and creating new menu items, while keeping the original recipes unchanged. ham, hard salami, provolone cheese, black olives and pepperoncini peppers. For the little ones, there is not a specific children’s menu, but the all-cheese No. 5 — with Swiss, American and Monterey Jack cheeses, toasted — is a favorite. All of the sandwiches are available in half sizes upon request, as well.
Change language