Nickie’s Fabulous Hoagies recently celebrated its fifth anniversary at 507 S. State St., Clarks Summit.
The establishment opened July 1, 2016, and is one of two locations in the area run by owner Colby Parry. Popular items at the eatery include grab-and-go Italian hoagies, cheesesteaks and pizza.
Chef’s Table recently chatted with Parry about the Abingtons location that offers quality products at an affordable price.
Q: What is the history of the restaurant?
A: Nickie’s Fabulous Hoagies was started in 1958 by Nick Vitris and his mother. Originally a neighborhood grocery store, years later it turned into a deli/hoagie shop offering affordable hoagies. My family bought the original Nickies Fabulous Hoagies shop in West Scranton in 2004. I worked there throughout high school and college. My family expanded the brand to four locations throughout the Clarks Summit/Scranton area. We downsized to just two locations, which allowed for my grandparents to retire and for me to take a bigger role. We currently run the Clarks Summit location and the original store in West Scranton.
CHRISTOPHER DOLAN / STAFF PHOTOGRAPHER
Q: What kind of food do you serve, and what is available for people with special diets?
A: We offer numerous types of subs, both hot and cold. We do Old Forge-style pizza with various toppings, salads for those who are looking for a healthier option and soups in the colder months. Our newest addition to the menu is soft-serve ice cream. We offer nine flavors all year round.
Q: What are your most-ordered menu items?
A: No. 1 seller is our grab-and-go Italians (hoagies). They come in three different kinds: plain, hot and sweet. They are extremely popular with big families because they are quick and very affordable. I’d say our cheesesteaks would be next followed by our pizza. Our steaks are made with real chipped steak and a good, creamy, melted American cheese. Very tasty. Our pizza is a big seller because of the price, $10 for a tray.
Q: How did your menu come to be?
A: Originally our menu was just cold hoagies, but with the expansion, over the years we grew into our space. With the extra room at the Clarks Summit location, we had to put it to work and grow our customer base. We expanded into hot hoagies and pizza with the move to the Clarks Summit location. Our pizza recipe took a few years to get to where it is today, and our customer feedback has been positive.
Q: How would you describe the restaurant’s atmosphere?
A: Clean, sharp and friendly.Q: What type of seating do you offer?
A: We have indoor seating with tables and chairs, a few recliners for those waiting for takeout orders, and we just added a couple of picnic tables outside for ice cream.
Q: What kinds of promotions do you offer?
A: We run our everyday special, the 5 Dollar Deal. It’s a pre-made Italian, a bag of chips and a can of soda for $5. Plain pizzas — square or round — (are) $10. We run different specials weekly on our ice cream.
Q: Do you offer catering, event space, etc.?
A: We do offer catering, and we have rented out the dining room on occasion.
Q: Are you offering delivery, takeout or curbside pickup?
A: Curbside pickup, takeout and delivery through Doordash.
Q: Where do you see the restaurant headed?
A: I hope to continue the Nickie’s legacy by doing things the way Nick always did them — quality products at an affordable price. Maybe get into the breakfast scene at some point, who knows? Timing is everything.
Laura Rysz is the features copy editor and calendar editor at The Times-Tribune and runs the Talk of the Times column, which focuses on local fundraisers and other events. She also writes Chef’s Table that profiles restaurants around the region. Additionally, Laura curates events online on AccessNEPA.com. Laura is involved in the special Mother’s Day edition and curates occasional features Marry Memories and Times Travelers. She is a graduate of Haddonfield Memorial High School, New Jersey, and earned an English professional writing degree with a minor in mass communications from King’s College, Wilkes-Barre. She also earned a certificate in Social Media Marketing from Rutgers Business School. Contact: lrysz@timesshamrock.com; 570-348-9100 x5228.
