Shut Up and Eat

After 18 successful months at the À La Carts Food Pavilion on SE Division Street and 50th Avenue, Shut Up and Eat's John Fimmano and Glen Hollenbeck have moved their sandwich-making operation indoors. The new space seats 25 at the shop's counter and features the same 12-inch hoagies that made their food cart a destination, including meatball, eggplant-parmesan, and sardine subs, as well as their signature Broadstreet Bomber (beef, cheese and grilled onions). The duo also offers rotating salads, makes their applesauce by hand, and fries up potato chips to order. Because everything's made fresh daily (including the Pearl Bakery hoagie rolls), the only caveat, Fimmano says, is that "Once it's gone, it's gone." The new space also serves wine by the glass and beer by the bottle, can or pint. Chad Walsh, 10/2/2012