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Carmine’s Subs brings East Coast flavor to Sycamore

Published: Tuesday, May 7, 2013 5:31 a.m. CDT
(David Thomas - dthomas@shawmedia.com)
Robert McAnelly, assistant manager at Carmine's Subs, makes a sandwich for a customer. The sandwich shop opened in April. The shop is at 2672 DeKalb Ave. in Sycamore.

SYCAMORE – Carrie Sobieski has always loved a good sandwich, and she’s hoping to share that love at her new restaurant, Carmine’s Subs, Wraps and Salads.

Even with numerous sandwich shops already established in the DeKalb-Sycamore area, Sobieski believes she can break through with her store’s portions and prices.

“If you were to measure the portions of our competitors, you’ll find we’re anywhere from two to three ounces more for less of an investment on a meal,” Sobieski said.

Sobieski said all of her food is cut fresh, but shipped in from the East Coast. Originally hailing from New Jersey, Sobieski said it was something that always stuck with her.

“There’s something about an East Coast sandwich, and I am convinced it’s the bread,” Sobieski said. “There’s something in the water that makes East Coast bread unique and special. You can get a good sandwich [here], but there’s something special about an East Coast sandwich.”

Now living near St. Charles, Sobieski said she has felt embraced by the DeKalb-Sycamore community. Sobieski said she feels confident about the future of her business, thanks to her husband, Steve, who already has restaurant experience.

“I don’t want to jinx myself, but I think we might be OK here,” Sobieski said.

Sobieski picked the Huskie and Italian as being the restaurant’s stand-out cold sub sandwiches, while the Original Philly and Grilled Chicken Ranch are her favorite hot sandwiches.

Sobieski said Carmine’s has 25 employees. She said she is trying to organize a grand opening with the DeKalb and Sycamore chambers of commerce, although nothing has been scheduled yet.

Even though her restaurant has only been open for a couple of weeks (April 10), Sobieski said she already has been thinking about the future of Carmine’s.

“I do think we have something here, that we have something special,” Sobieski said. “To create a brand is ... it’s one of those big dreams. We’ll take baby steps. We’ve waited to do our major grand opening ... but we wanted to make sure we were running perfectly in our customer service before we take that on.”

“The future can be something unique and special,” she added.

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