Antonioni’s is a perfect small, no frills, in and out, great bang for your buck type of place. Also, SO much better than any sandwich shop in the area. I usually order the large Italian with no onions and split it with a coworker or take half of it home. Just half of the sandwich (pictured below) is bigger than the paper plate it’s on! I love the spicy peppers because they aren’t too hot but definitely compliment the sandwich with a nice kick. I’ve also tried the meatball (nothing out of this world, imo) and cheese steak (which is not a “traditional” cheese steak- they’re happy to explain it to you) however, I always find myself coming back to the Italian.
Got myself an absolutely amazing Italian sub. The size was massive, definitely worth the price. And the staff were absolutely amazing. I am definitely going again.
Never knew this place existed…gave it a try. I had their Philly…FYI their way of making it has ketchup and Mayo on it. I’d absolutely have them leave it off. I wasn’t aware of that when I ordered. Tasted like I was eating a Philly hamburger. Doubt I’ll ever go back….
Easily one of the best sub places in the whole Houston area, I straight up know people who come to Texas City all the way from Pasadena just to eat here. Always have great service, never takes too long, and more than well worth the price.I mean it.
I have been looking for a great sandwich shop and finally found one. Super friendly and delicious food. You can't go wrong by stopping here for lunch!
Love their subs! Tuna and chicken salad are my favorites.
I'm actually from Delaware. When I 1st walked in, it immediately felt like home. The Philly Cheesesteak is very authentic. Will definitely be back!
Excellent Italian sub. Highly recommend.
The only Italian sub I will get. I used to go here almost every day when I worked down the street. The staff is friendly and the sandwiches are AMAZING. You won’t regret visiting.
I notice two things from all the photos. One, they actually have San-Del hot peppers. I've yet to see San-Del sweet peppers but seeing them at all is a first in Texas for me in 38 years. Two, they don't melt the provolone into the steak and that's just not right. Seriously, why would they put cold provolone on the bread and then lay the meat, etc, on top?? All the points acquired for having the correct peppers were just lost for that reason but 5 stars anyway because I'm only critiquing photographic documentation of a near hit gone inexplicably wrong. What a shame.