The JewBoy Sub Shop

07/21/2025

There’s nothing quite like finishing with a bang. The amount of love and support we received this past week was overwhelming. We saw so many familiar faces and plenty we hadn’t seen in a while. I’m not sure if there’s a way to say thank you enough.

Stay tuned as we’ll be pulling some of the menu items into our newest concept on Rock Rose in the Domain. Until then, burgers and sliders are ready for your biggest appetites.

07/15/2025

All roads eventually come to an end. For our Sub Shop, their road will come to an end this Sunday, July 20th. Our lease is up and other opportunities call. We can’t express our gratitude enough to all our customers and employees who supported our journey these last 4 and a half years. Come in this week and for sure on Sunday when we’ll have food and drink specials until we sell it all.

Gone, but not forgotten is the theme here as many of our menu items, or versions of them will make their way into our other locations. Stay tuned for our next journey starting next month. Details forthcoming.



Peace, love and a slutty sandwich! --mo

06/21/2025

We call our different locations siblings. They have their own lives, but in the end, we’re all family. So, when the crew from the Sub Shop and the crew from Burgers got together, it was a family effort to come up with our limited time special available only at the Sub Shop, the Heol Bulgogi Cheese Steak.


Marinated tri tip with onions, toasted sesame, mirin, soy and Korean pear. Then we smother it in pepper jack cheese and a heaping spread of our chili mayo made with gochujang and samjang peppers. Finally, we crown it with a creamy cilantro-jalapeno slaw.


It’s a powerhouse of flavor and it’s available right now at the Jewboy Sub Shop on Burnet Rd.

06/15/2025

DAD DOESN’T WANT A TIE. HE WANTS THIS.

The long awaited return of The Macho Man Smoked Meatloaf is here, and it's just in time for the man, the myth, the lawn-mowing, beer-cracking, remote-hogging legend in your own life.

Let's get Dad something he'll actually remember. Available Father's Day Weekend only or until it's gone.

06/04/2025

Well, yeah. Duh. https://www.facebook.com/share/1CGLL2Sw9E/?mibextid=wwXIfr

A Carnegie Mellon study has confirmed a long-standing hunch: sandwiches really do taste better when someone else makes them. The research points to “sensory-specific satiety” as the reason. When you prepare your own sandwich, your brain starts simulating the experience as you build it, dulling the payoff when you finally take a bite.

But when someone else makes the sandwich, your senses aren’t preloaded with expectations, so the flavors hit harder and feel more satisfying. In short, it’s not just about the ingredients—it’s about the surprise.

05/24/2025

When the business started, I’d pull something off the grill and if it had that photogenic quality, I’d snap a picture. Sometimes for social media, but other times just because I thought it was cool that I was making things that looked as good as they tasted.
Walking through the Sub Shop today I spied this beauty. Waiting to be delivered and devoured, I was reminded how cool it is that these are the things we make. Chicken parm isn’t fusion, it’s not trendy but for sure, it’s been elusive when it comes to photo ops. But the beautiful cross section of the chicken, the melted cheese, the sauce (gravy if you’re from the East Coast) and the toasted roll just all felt in sync. So, I took a picture of it. And now I’m sharing it with you. Because in my tragically optimistic mind, this is what social media should be all about. Can I get an amen?
For those of you who are not into the amen thing, thanks for coming to my Ted Talk.

05/17/2025

Is it fusion or is it providence? Sure, we like to mix and match from different cuisines, but every now and then something comes together that you have to wonder if there was a little bit of divine intervention?


Such is the case with our new special sando, the Green Machine. Marinated grilled chicken and sauteed onions covered in gooey pepperjack cheese and topped with a silky Suiza crema sauce. All the comforts of enchiladas tucked inside a sandwich.


Get wacky and add jalapenos or poblanos, or hell, even some queso if you’re feeling up to it. But let me tell you, by itself, this is a flavor combination that more than answers the age-old question, “where has this been my whole life?”

04/19/2025

Happy Spring! We’ll be taking Easter Sunday off at all locations to give our team time with family and friends. Wishing you a relaxing holiday — and may your candy haul be everything your sweet tooth dreams of (Cadbury eggs, I’m looking at you).

04/10/2025

So, this is happening. That’s right, we’re headed to the Eastside for a birthday party. Not just any birthday party, this is the number dos. We’re honored to be a part of it and hope to get as many people down there as possible. It’s gonna be a helluva party. Our own Cajun has come up with something pretty amazing.
Per our hosts, “Your ticket gets you poboy offerings from , , .atx, , , and . With sweet treats by and omg . Beers from Vinyl set by .”

04/05/2025

Winter’s last gasp showed up this weekend, but we all know what’s coming. In anticipation of warmer weather and a beautiful Spring in Austin, we present the Italian Turkey Chop. A refreshing and flavor packed mix of our house smoked turkey, pepperoni, provolone, giardiniera aioli, banana peppers, onion, lettuce and dusted with our Italian Parmesan chopped and all snuggled together in a toasted Turano French roll.
Let’s roll in to summer with a cool perspective and a nice margarita to go with it.

03/14/2025

We're stacking it high and serving it hot for National Pastrami Day - technically, we serve it this way all-day everyday, but we're happy to oblige the holiday.

If you've never had our pastrami, we do it a bit more Texan than your traditional pastrami - we brine it for 10 days then coat it in our signature pastrami seasoning and smoke it over post oak to get that nice bark.

Come see what all the fuss is about and why we have the best pastrami in town.

02/19/2025

Here we go again. It’s cold. You’re tired and hungry but don’t want to deal with Austin traffic. You’re feeling a hot cheesesteak, or maybe a hotter pastrami sandwich. Well, the Sub Shop has joined the 21st century and we’re proud to be on Door Dash and Uber Eats. So suffer no more all you thin blooded Texans, we’ll send the heat to you.