My first review of this sandwich shop was in September, 2009. Figured it might be time for an update. Interestingly, this place is so consistent and reliable that, other than the minor change in their name, I had to rewrite very little in the article. Enjoy!
In one of my chequered forays into the food biz, I was a partner in an Italian Deli. One of the shining stars on our menu was the Italian sub. I suspect I ate up any profits I might have received (they sure went somewhere…). Since then, I've searched high and low for an Italian sub that measured up to my own. Well, the pot of gold at the end of that rainbow is indeed, Casapulla's Sub Shop. And why is that, you might ask….
The Italian sub might vary a bit depending on who actually pulls the ticket out of the printer, but it's always good. I occasionally quote the noted gastronome, gourmet and educator James Beard when he said, “Too few people understand a really good sandwich.” I feel that Casapulla's puts out an Italian that is high on that list.
The secret (other than the freshest bread and ingredients) is in how the sub is constructed. The artisans at Casapulla's South, led by big boss Mike LaPenta and GM Sean Gregg, fold the meats and cheese tightly over top the fillings (I get lettuce, tomato, pickles, onions and extra hot peppers) so the ingredients don't come squirting out at the first bite, fall out all over your hands, or (horror of horrors!), tear through the bottom of the roll. This makes for a firm, easy to handle sandwich. Couple that with their (almost always) fresh sub rolls, and the stage is set for gastronomic delight. There are some very nice sub joints around here who just can't get the hang of that construction technique! So they open the roll and pile everything onto it like a big salad with the bread as the plate. Pick it up (if you can find the bread under all that), and everything tumbles into your lap.
The tuna sub is a sleeper. Add cheese and a little hot pepper spread.1/5 Don't miss the chicken cheesesteak.2/5 The Italian. Firm, organized and fully packed. Not unlike The Foodie.3/5 GM Sean and owner Mike. Both nice guys!4/5 Casapulla's Sub Shop5/5
For this reason, I have to award Casapulla's the Best Italian on the Beach. The others are OK, but each bite of that firm, properly packed and easy to handle Casapulla's sub contains the same combination of goodies: A critical factor.
I occasionally try to break out of my rut and get their cheesesteak and chicken cheesesteak. Again, the fresh ingredients and the bread make it well worth the very short ride up Rt. 1. If the Italian and cheesesteaks are any indication of the execution of the overall menu, I would recommend trying anything. Actually, you might not believe this, but the tuna salad sub is a sleeper. The stuff is delicious. Get a little hot pepper spread on it along with provolone. Charley would be proud of you.
By the way, in the mood for meatballs? Their entirely made-from-scratch meatballs are also quite good.
I know I raved about the cheesesteaks (especially the chicken cheesesteaks) at another sub shop in town, I stand by it all. And the differences in the cheesesteak department are small and picky. Needless to say, I make the rounds of each place, ordering what I feel they do best. I refuse to spend the calories and carbs on anything that is not perfect.
Service at Casapulla's is prompt, businesslike and just as polite as it needs to be. They are all about getting you your food quickly.
Casapulla's is located in Lighthouse Plaza, behind the QVC Outlet Store and Buffalo Wild Wings. Going north, turn right just past the Chick-fil-A, and then turn left. Their phone number is 302-227-SUBS (7827) for carryout. Click here for Casapulla's new menu. (L., D.) Price Range: Inexpensive.