High Street Hoagies

Honestly, I was very excited about this place. The pictures for their hoagies, as well as the descriptions, really sold me on trying this place out. I asked the worker here which sandwiches were their most popular, and I was told people loved the Fairmount and the old city. I ended up going with the old city, and I was sadly disappointed. The pork was relatively bland, and the broccoli rabe tasted so off. Idk how else to describe it. The only good thing about the sandwich was the bread. I don't know if I'll come back. I wanted to try the Fairmount, but this experience might have ruined it for me. We'll see.

I tried two of the hoagies from High Street Hoagies, the Fairmount (ham + salumi, red onions, iceberg, provolone, fennel, calabrian chili oil, oregano) and the Society Hill (smoked turkey, tomato, greens, pickled pepper mayo, green goddess). They both looked great on paper, but in reality they were good but not good enough to stand out in a city like Philly that is filled with great hoagie shops. The Fairmount was the best, similar to an Italian hoagie. The key to a great hoagie is a great roll, and high street does not use a great roll. It's just an average seeded roll, which is their first mistake. The meat they use is very good, but they make the hoagies on the dry side. Not enough oil or mayo on them. I added mayo to the turkey hoagie. High Street hoagies is on Penn's campus, so they may do well with the college students from out of town. But they would need to step up their game to be a go to spot for someone West Philadelphia born and raised.

My friend and I saw an Instagram post of this place and we knew we wanted to try the sandwiches :)This place is located in Franklin hall which is on Penn campus. We noticed there were other good vendors in the food hall as well! We both ordered Old City hoagies (I got the half and my friend got the whole) which includes roast pork, broccoli rabe, kimchi and provolone. A little pricey but whatever we wanted to try it. We waited for awhile for our sandwiches. I'm not sure if they called our name or not but we saw there was sandwiches on the counter. My sandwich I thought was good. Good portions of roast beef and broccoli rabe. Did not really taste the kimchi? I wish there was more to really enhance the flavor of the sandwich. Overall sandwich was okay. Pricey for what we got but decent sandwich.

This place is a welcome addition to the Franklin Food Hall on Penn's campus. Went here after seeing a video on Instagram and the hoagie did not disappoint. The big draw for me was the High Street bread; the seeded roll was yeasty and great for catching the moisture of the sandwich. I wish it had been a little softer/less toothy but otherwise was very happy with the base. I ordered the Fairmount, which is their take on an Italian hoagie. The meat was sliced super thin and I really loved the ham. Nice crunch from the vegetables and the Calabrian chili oil gave it a subtle kick. The addition of fennel seeds is a great idea and gives each bite a great herby finish.While the $16 price point seemed high to me at the counter, It's actually pretty worth it for how much food you get. A half sandwich is $9 and while that and a bag of chips would leave me satisfied, I was pretty full after devouring a whole hoagie. The employees here were pretty curt but service was fast during the lunch rush. Overall, pretty happy with my meal and will be back to try other varieties of sandwiches they offer!

tl;dr the bread stands out among the dull-to-delicious eats at the new hoagie-forward Franklin's Table stallThe High Street concept debuted in 2013 and quickly developed a reputation for their artisanal baked good and farm-to-table cafe fare. Now, the brand's sandwich-forward spinoff has opened on Penn's campus in Franklin's Table.Franklin's Table itself is a spacious, industrial-chic food court. The room sports polished cemented floors, high ceilings with exposed HVAC, and accent lighting above the parallel rows of wooden picnic tables. High Street is on the left side of the space, nestled between Delco Steaks and PaperMill. The stall's stainless steel counter is decked with a few potted house plants and a large, back-lit display case containing a trendy combination of salads and canned cold brew. Bright red lighting fixtures hang from the ceiling, shining onto the white subway tiles walls. Each member of the sandwich lineup is printed onto a sophisticatedly minimalist, black-and-white placard.A buddy and I visited High Street Hoagies during their Grand Opening event. Celebratory balloons decorated the stall's facade. A giant pre-sliced hoagie, with sections dedicated to each of High Street's different sandwich varieties, spanned the length of 2 tables, to the enjoyment of professional photographers and Snapchat fanatics alike. Ellen Yin, the mind behind the High Street Hospitality Group, gave a brief and inaudible introduction before the crowd ravenously mobbed the hoagie table. Making the scene even more chaotic, plenty of folks bulldozed past the line -- although my friend and I had joined the queue early, only 2 hoagie options remained by the time we got to the front. Considering that the line continued to stretch out the door, and I didn't see the staff put out any additional food, I wouldn't be surprised if most folks left empty-handed.We tried the Fairmount (Italian) and the Fishtown (banh mi). Both featured High Street's remarkably high-quality bread -- seeded, chewy, sturdy, and flavorful as any good hoagie roll should be. The classic Italian-style sandwich was piled high with cold-cut meats and sharp provolone, brought together by zingy oil and vinegar. In contrast, the modern banh mi underwhelmed, between its lack of flavor and unpleasantly gummy texture.The festivities promised free hoagies and swag, but, in reality, attendees walked away with a single, wimpy hoagie slice and a forgettable donut. Further, the varieties we tried ranged from solidly enjoyable to wholly mediocre. I might see myself giving High Street another whirl during a less frantic visit (so that it doesn't feel like a full-contact sport). But at the premium $15 price tag on a Whole (8") hoagie, I can't envision myself as a regular customer.

WynFood Real Taste Rating = 5.3 Review Summary: I visited Hugh Street Hoagies and tried their Society Hill (Smoked Turkey) Hoagie after watching an Instagram video on the restaurant and would say they offer a solid, premium hoagie that covers the basics of what you'd expect from the classic Philly sandwich. The sandwich offers you the classic deli style turkey with a twist (the team shreds the turkey as opposed to using deli style slices). Tomato, shredded lettuce, red onion w/ vinegar, and mayo round out the sandwich. The sandwich is very filling (I ate one half w chips and saved the rest) and the fresh bread is somewhat of a differentiator, however, I would say it's comparable to what other premium Philly Hoagie shops have to offer.

Nice new addition to the Franklin's Table court. Had a nice turkey hoagie with green goddess dressing. Nice twist on a classic turkey hoagie and, as one would expect from High Street, the bread was excellent.