Edgewater Sub Shop is now open. Credit: Google Maps
Last week, Edgewater Sub Shop (8605 Detroit Ave., 216-965-0011) opened in Cleveland’s Edgewater neighborhood. The brother-run business offers hot and cold sandwiches, fries, chips and drinks seven days a week.

House specialties include a corned beef and Swiss on rye, gyro with lettuce, tomato, onion and sauce, and a falafel wrap with creamy feta, tahini hot pepper sauce and Arabic pickles.

In the hot-sub department are creations like the Philly-style steak and cheese with sautéed onions and peppers, a Buffalo chicken sandwich with Buffalo sauce and ranch on a roll, and a teriyaki-glazed chicken sandwich.

In the cold-sub category are hoagies like the Edgewater, with turkey, roast beef, bacon and cheese, a roast beef sandwich with a choice of sauces, and a straightforward turkey and cheese sub or wrap. Customers also can elect to build their own sandwich from a broad list of meats, veggies, cheeses and sauces.

Late risers will appreciate that breakfast sandwiches like egg and cheese on a bagel – or corned beef and egg on a bagel – are available all day long.

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For 25 years, Douglas Trattner has worked as a full-time freelance writer, editor and author. His work as co-author on Michael Symon's cookbooks have earned him four New York Times Best-Selling Author honors, while his longstanding role as Scene dining editor has garnered awards of its own.